Air Fryer Chicken Breast

5 from 9 votes

This recipe for Air Fryer Chicken Breasts results in juicy, flavorful, tender chicken breast that comes together in less than 20 minutes.

Prep Time5

Cook Time12

Resting Time5

Total Time22

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Air Fryer

Ingredients

2 boneless, skinless chicken breasts see notes
½ tablespoon brown sugar
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon pepper
⅛ teaspoon cayenne pepper optional
olive oil cooking spray

Instructions

If needed per your air fryer model, preheat the air fryer to 380℉ (195℃).
In a small bowl, combine the brown sugar with smoked paprika, garlic powder, onion powder, kosher salt, and pepper. Set aside to season chicken.
Remove any fat or grizzle from the chicken and then, working one breast at a time, place the chicken between 2 sheets or plastic wrap (or parchment paper) and use a meat mallet or heavy skillet to pound until uniform thickness is reached. Keep in mind you aren't looking to pound the chicken into thin cutlets, instead, you just want the thicker end of the chicken to be the same thickness as the thinner end.
Sprinkle the seasoning blend evenly over both sides of the chicken, and use your hands ro rub the seasoning mixture into the chicken.
Spray the basket or tray with olive oil cooking spray. Place the seasoned chicken breasts in the air fryer and lightly spray the top of the chicken breasts with olive oil cooking spray as well.
Air fry the chicken for 6 minutes at 380℉. Remove the basket, flip the chicken, and air fry for another 6 minutes, or until the chicken reaches an internal temperature of 165℉ (74℃).
Immediately remove the chicken from the air fryer and place it on a platter or cutting board, loosely tent with foil, and let rest for 5 minutes before slicing and serving.

Video

Notes

Chicken: Use chicken breasts or chicken thighs that are between 6-8 ounces each. Any larger would require a longer cooking time. If using chicken cutlets, reduce the cooking time to 5 minutes per side.

Note On Cooking Spray: For the best flavor, use an olive oil or avocado oil cooking spray, not one designed for baking (like original Pam). Alternatively, brush the chicken with olive oil BEFORE seasoning and skip the cooking spray.

Temperature of Chicken: If your chicken is not 165℉ after air frying as directed, continue cooking in 1-2 minute intervals. Keep in mind it will rise a few degrees while resting.

Seasonings: Feel free to omit the sugar or salt if needed/desired for dietary concerns. You can also use regular paprika in place of smoked paprika, or for a less smoky flavor. You can also use your favorite spice blend or dry rub in place of the seasoning.

Doubling the Recipe: To double this recipe, you may need to work in batches if your air fryer is small. Double the dry rub and work in batches to air fry the chicken. Keep the first batch in the oven at 200℉ while the other batch cooks up.

Storage: Leftover cooked chicken can be stored in an airtight container for 3 days in the refrigerator. Leftovers can be reheated in the air fryer for 2-3 minutes at 380℉or served cold.

Nutrition