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I love making this air fryer chicken breast for dinner! It’s quick, juicy, and packed with flavor, which is why it’s my go-to easy weeknight dinner. You can use it for anything from sandwiches to salads and bowls.
“This air fryer chicken breast saves dinner on busy weeknights, quick, easy, and no oven required.”
-Becky
This recipe makes flavorful, golden chicken breasts that stay tender on the inside with perfectly seasoned edges. It’s simple to make, and ready in under 30 minutes! For variety, I love cutting it up and topping salads, pastas, or sandwiches too.
If you need more dinner ideas, be sure to try this Air Fryer Nashville Hot Chicken, Air Fryer Turkey Breast, or a juicy Air Fryer Ribeye Steak. All of these dinners pair with easy sides like Air Fryer Asparagus, or Air Fryer Potatoes.
Table of Contents
Ingredients You Will Need
- Boneless skinless chicken breasts – Tender, lean, and quick to cook. Slice in half for faster cooking or pound to even thickness.
- 1 tablespoon olive oil – Helps the seasoning stick and gives a golden finish.
- Paprika – Adds color and a smoky touch.
- Garlic powder – Brings that savory depth without overpowering.
- Onion powder – Enhances the flavor and balances the seasoning.
- Kosher salt – Brings everything together.
- Black pepper – A little heat to round out the flavor.
A full list of ingredients is included in the recipe card below.
Recipe Variations
- Season chicken breasts with Cajun, ranch, or Italian seasoning for a variety of flavorful chicken. There are endless options or ways to season or sauce up this chicken!
- Brush with BBQ sauce or sprinkle with Parmesan cheese during the last few minutes of cooking.
- Add a touch of brown sugar to the rub for caramelized, crispy edges (especially if sliced thin or pounded).
- If you have time, try a quick brine: soak in salt water (1 tablespoon salt per cup of water) for 30 minutes before seasoning. This will get you really juicy chicken!
How to Cook Chicken Breast in the Air Fryer
- Pat the chicken dry with paper towels. If needed, slice the breasts in half lengthwise or pound them to even thickness. Brush with oil and rub with seasoning on all sides.
- Place chicken in a single layer in the air fryer basket. Air fry at 380 degrees F (193 degrees C) for 10–12 minutes, flipping halfway through. Cook time will vary based on thickness.
- Use an instant-read thermometer to ensure the thickest part reaches 165 degrees F (74 degrees C). Remove from the basket and let rest for 3–5 minutes so the juices redistribute before slicing.
Expert Tips
- Don’t skip the thermometer – It’s the best way to avoid dry chicken.
- Rest after cooking – A few minutes makes a big difference in juiciness.
- Avoid overcrowding – Give the chicken room so it can cook evenly.
- Slice thin – The thinner you slice the chicken, the faster it cooks and browns so be sure to adjust the cooking time.
Air Fryer Chicken Breast Recipe FAQs
Store cooked chicken in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Reheat in the air fryer at 350 degrees F (177 degrees C) for 3–6 minutes, or until warmed through.
Absolutely. This recipe is great for meal prep, just cook, cool, and store.
More Easy Air Fryer Dinners
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Air Fryer Chicken Breast
Equipment
- Air Fryer
- Optional: Meat Thermometer
Ingredients
- 2 chicken breasts, boneless, skinless
- 1 tbsp olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Optional: 1 tsp parsley flakes
Instructions
- Preheat the air fryer to 380 degrees F for 3-5 minutes.
- While the air fryer is preheating, carefully use paper towels to pat the chicken dry, and then discard the paper towel. In a small bowl, mix the paprika, garlic powder, onion powder, salt, and pepper together.
- Lightly brush each piece of chicken with olive oil, on both sides. Then sprinkle seasoning over both sides of each piece and place the chicken in a single layer in the preheated air fryer.
- Air fry chicken breasts at 380 degrees Fahrenheit for 8-10 minutes on each side. Cook times may vary, depending on the thickness.
- Chicken will be golden on the outside. To safely confirm doneness, use a meat thermometer in the thicken part of the chicken breast. Chicken should have internal temperature of 165 degrees F.
Video
Notes
- Don’t skip the thermometer – It’s the best way to avoid dry chicken.
- Rest after cooking – A few minutes makes a big difference in juiciness.
- Avoid overcrowding – Give the chicken room so it can cook evenly.
- Slice thin – The thinner you slice the chicken, the faster it cooks and browns so be sure to adjust the cooking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
