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Easy Air Fryer Chicken Breast (Juicy and Tender!)

Sliced air fryer chicken breasts in a glass container.
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Learn how to cook tender, perfectly seasoned, juicy Air Fryer Chicken Breasts with a fuss-free easy method that works every time! You can serve them as a main with cooked veggies and potatoes. Or slice, cube, or shred them and use for meal prep!

Ingredients

Scale
  • 14 ounces – 1 pound (two 7-8 ounce) / 400-454 grams boneless skinless Chicken Breasts
  • ¾ teaspoon Kosher Salt
  • ¾ teaspoon freshly cracked Black Pepper
  • ¾ teaspoon Garlic Powder
  • ¾ teaspoon Smoked Paprika (hot or sweet)
  • 2 sprays / 1ml Olive Oil Cooking Spray (or use ½-1 teaspoon olive oil or avocado oil)

Instructions

  1. Preheat the air fryer: Lightly spray the air fryer basket with the olive oil cooking spray. Preheat your air fryer at 375°F/190°C for 3 minutes (or according to manufacturer’s instructions).
  2. Make the seasoning blend: In a large bowl, combine the kosher salt, black pepper, garlic powder and smoked paprika. Mix until evenly combined
  3. Season the chicken breasts: Pat-dry the chicken breasts and trim off any excess fat if needed. Place the chicken in the bowl with the seasonings blend and use tongs to turn and evenly coat both sides of the chicken.
  4. Air fry: Place the chicken breasts (plump/smooth side down) in the center of the basket, making sure they don’t touch each other or the sides of the basket so that there is enough room for the hot air to circulate. Air fry for 9 minutes, then remove the air fryer basket and use tongs to carefully flip the chicken over so that the smooth side is facing up. Place the basket back into the air fryer and continue cooking for 8-9 minutes or until the internal temperature of the thickest part of the chicken breast registers at least 160°F/71°C on a meat thermometer. (Chicken is safe to eat at 165°F/74°C but the temperature will naturally rise about 5°F through carryover cooking while the chicken is resting. See note 4. I personally like to cook my chicken to 170°F/76°C as prefer it to have a firmer exterior but still be juicy and tender on the inside)
  5. Cool: Use tongs to transfer the chicken to a cutting board and allow to rest for 10 minutes to lock in all the juices.
  6. Slice: Use a sharp knife to cut the chicken into thin slices (as pictured) and serve! Or dice or shred to use in other recipes like chicken salads, wraps, sandwiches, soups, pasta, etc.

Equipment

Notes

  1. Brining. While brining (placing the chicken in a salt water solution for a few minutes before rinsing and seasoning) can result in more flavorful and tender meat because it helps dissolve the meat fibers, it is not absolutely necessary. I skip this step and still yield great tasting and juicy chicken breasts after cooking in the air fryer. If you have a few extra minutes, you can dry brine the chicken. Simply season the chicken breasts with the kosher salt and place in the fridge for 10-15 minutes. Then add the other seasonings and air fry as per instructions.
  2. Do you need to pound the chicken breasts with a meat mallet? No, it’s not absolutely necessary if you are in a hurry and if your chicken breasts are smaller in size. However, I do recommend it for larger sized chicken breasts that are above 8 ounces (226 grams). Pounding the thicker end of the breasts at the top until the chicken is about half an inch thick throughout can promote even cooking. It will also prevent you from ending up with juicy, perfectly cooked tops, with dried-out and tough overcooked chicken at the bottom/tip end. If you do need to pound the thicker top end, place your chicken breasts in between of plastic wrap and then pound with a meat mallet.
  3. Adjust cook time based on the size of your chicken breasts. Larger chicken breasts will take longer to cook in an air fryer. Smaller chicken breasts will cook more quickly. Keep in mind that the amount of time it takes to cook chicken in an air fryer will also vary across different air fryer models and brands. Below are approximate cooking times for various sized chicken breasts that have not been pounded with a meat mallet to even thickness.
    • Small breasts (5-7 ounces/142-200 grams): 12-18 minutes.
    • Medium breasts (8-10 ounces/226-283 grams): 18-20 minutes.
    • Large breasts (11 ounces or more/312 grams): 20-22 minutes.
  4. Use a meat thermometer. Using a meat thermometer (instant read thermometer) is the best way to check the internal temperature of the chicken breasts to make sure they are cooked through. Chicken is safe to eat at 165°F/74°C. However, you can cook to 160°F/71°C as the internal temperature of the chicken breasts will naturally rise about 5°F through carryover cooking while the chicken is resting. While you can slice to check if the juices run clear, it can cause the juices to spill out and lead to dryer chicken meat. If you don’t have a meat thermometer, the next best way to check for doneness is to slice with a knife and ensure the juices are not red or cloudy.
  5. Storing and reheating:
    1. Storing: Store leftovers in an airtight container in the fridge for up to 4-5 days.
    2. To Freeze: Freeze in individual and portioned storage containers or Ziplock bags for up to 3 months. Thaw overnight in the fridge.
    3. Reheating: Reheat in the microwave on high for 30-60 seconds (depending on the portion size). You can also reheat in the air fryer for 2-3 minutes at 375°F/190°C.
  6. Nutritional information is calculated based on using 14 ounces (two 7 ounce)/400 grams boneless skinless chicken breasts.

Nutrition

Find it online: https://thatspicychick.com/air-fryer-chicken-breast/