Air Fryer Chicken Breasts (Perfect Each Time!)
This tried-and-true Air Fryer Chicken Breast recipe consistently produces delicious, juicy chicken breasts that are moist and tender on the inside and golden and crispy on the outside!
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Servings: 2 servings
Calories: 368kcal
INGREDIENTS
- 2 chicken breasts boneless and skinless
- 1 ½ Tablespoon olive oil
- 2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 ½ teaspoon italian seasoning
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
INSTRUCTIONS
- Set the air fryer's temperature to 400°F. Cover the chicken breasts with a wide piece of plastic wrap after placing them on a cutting board. Gently pound into a uniform thickness using a rolling pin, meat mallet, or your palm. Using paper towels, pat the chicken breasts dry.
- Mix the paprika, chili, garlic powder, Italian seasoning, salt, and black pepper in a small bowl.
- Spread the spice mixture all over your boneless, skinless chicken breasts after drizzling them with oil.
- Place the chicken in the air fryer basket and air fry for 7 minutes on the first side, then flip and cook for another 5 to 6 minutes, until an instant-read thermometer shows an internal temperature of 163°F to 165°F.
- To prevent the chicken from drying out, take it out of the air fryer as soon as the cooking time is complete. Before serving, let it sit for five minutes. Cut and savor!
NOTES
- To prevent the chicken from sticking, lightly mist the air fryer basket with cooking oil.
- The seasonings you apply to the chicken can be tailored to your preferences. Add additional herbs (dill, thyme, and basil are excellent choices). Even ready-mix seasonings, such Cajun or fajita seasoning, can be used.
- Before cooking, the chicken can be covered in the refrigerator and seasoned up to one day in advance. Before cooking, let the chicken come to room temperature.
- Before slicing into the chicken, give it five minutes to finish cooking and allow the liquids to re-distribute, keeping it moist and tender rather than dry.
- Avoid overcooking your chicken! Make sure the meat thermometer is inserted correctly before using it to examine the chicken. The chicken will continue to cook while it rests, so remove it as soon as it reaches between 163°F and 165°F.
NUTRITION
Calories: 368kcal | Carbohydrates: 4g | Protein: 49g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 281mg | Potassium: 942mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 1376IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mg
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