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Recipe from Simpler Savory

The recipe

Air Fryer Chicken Breast

Prep
8 min
Cook
12 min
Total
20 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
230

2× the original author values. Recipe yield: 4 servings.

calories
460

3× the original author values. Recipe yield: 4 servings.

calories
690
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 boneless, skinless chicken breasts — 6 to 8 ounces each, about 1 inch thick
  • 1 tablespoon olive oil — or avocado oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper — freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika — smoked or sweet
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme — or dried oregano
  • 1/8 teaspoon cayenne pepper — or red pepper flakes, optional
  • 1 lemon — cut into wedges
  • 2 tablespoons fresh parsley — chopped
  • 1 tablespoon unsalted butter — optional, for resting
  • 1 teaspoon olive oil — for oiling air fryer basket, as needed

Instructions

  1. Pat chicken breasts very dry with paper towels so the surface browns well.
  2. In a small bowl, combine salt, pepper, garlic powder, paprika, onion powder, dried thyme, and cayenne (if using).
  3. Drizzle chicken with olive oil, then rub the spice blend all over until evenly coated.
  4. Preheat air fryer to 380°F for 3 to 5 minutes. Lightly oil the basket or use perforated parchment if sticking is an issue.
  5. Place chicken in a single layer in the hot basket, leaving space between pieces for air circulation.
  6. Air fry at 380°F for 9 to 12 minutes total, flipping halfway, until the exterior is browned and the internal temperature reaches 160–165°F.
  7. Transfer to a cutting board and rest 5 to 10 minutes (add a pat of butter on top if desired).
  8. Slice against the grain. Squeeze lemon over the chicken, sprinkle with parsley, and add a pinch more salt if needed.
  9. Serve with roasted vegetables, salads, bowls, or wraps as desired.
  10. Cool to room temperature, then refrigerate in an airtight container up to 4 days or freeze 2 to 3 months.
  11. Reheat in the air fryer at 320°F for 4 to 6 minutes, or microwave at 50% power in short bursts; add a splash of broth or brush of oil to keep moist.

Notes

Store cooled chicken in an airtight container in the refrigerator for up to 4 days or freeze 2–3 months. Reheat gently in the air fryer at 320°F for 4–6 minutes, or in the microwave at 50% power in short bursts. Add a splash of chicken broth or brush of olive oil before reheating to keep it juicy.

Source: https://simplersavory.com/air-fryer-chicken-breast/