Description
This Air Fryer Chicken Breast recipe delivers tender, juicy meat with a golden crust in under 30 minutes. The secret lies in a quick brine, a touch of oil, and proper resting time after cooking. It’s ideal for weeknight dinners, meal prep, or slicing into salads and sandwiches. For more easy chicken ideas, try our Baked Chicken Drumsticks.
Ingredients
- 2 boneless skinless chicken breasts (about 6–8 oz each, trimmed)
- 2 cups warm water (for brine)
- 1 tablespoon kosher salt (for brine)
- 1 tablespoon olive oil (or avocado oil)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- Cooking spray (for air fryer basket)
Instructions
- Brine the chicken: Dissolve 1 tablespoon kosher salt in 2 cups of warm water in a bowl. Submerge chicken breasts and let sit for 15 minutes at room temperature, then drain and pat dry thoroughly with paper towels.
- Preheat air fryer: Set the air fryer to 375°F (190°C) and allow it to preheat for 3 minutes for even cooking and better browning.
- Season the chicken: Rub both sides of the dried chicken with olive oil, then sprinkle evenly with garlic powder, onion powder, paprika, pepper, and thyme.
- Prepare basket: Lightly coat the basket with cooking spray to prevent sticking and ensure even air circulation around each piece.
- Arrange chicken: Place chicken breasts in a single layer in the air fryer basket, ensuring they do not overlap.
- Air fry first side: Cook at 375°F (190°C) for 10 minutes. The tops should start to turn golden and edges slightly crisp.
- Flip and continue: Carefully flip each breast and cook 8–10 minutes more, or until an instant-read thermometer reads 165°F (74°C) in the thickest part.
- Check doneness: Pierce the center with a fork; juices should run clear and flesh should feel firm but still springy.
- Rest the chicken: Transfer to a plate and cover loosely with foil. Let rest for 5 minutes to allow juices to redistribute.
- Slice and serve: Slice across the grain and serve warm, or cool completely and store for meal prep.
Notes
- To substitute spices, try adding Italian seasoning, chili powder, or lemon pepper for a different flavor profile.
- Make ahead by brining the chicken up to 8 hours in advance; refrigerate and pat dry before cooking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the air fryer at 350°F (175°C) for 4–5 minutes or until heated through; avoid microwaving too long to prevent dryness.
- Serve with roasted vegetables, in wraps, or over salads for a light meal.
- For a saucier dish, brush with barbecue or honey mustard glaze during the last 2 minutes of air frying.
Nutrition
- Array