Air Fryer Chicken Breasts
These air fryer chicken breasts are tender, juicy, and perfectly seasoned, with a golden crisp finish. Quick to prepare and packed with protein, they make an easy and nutritious meal for any night of the week.
Servings 2 breasts
Calories 252kcal
Equipment
Ingredients
- 2 medium chicken breasts (unpackaged and blotted dry)
- 1.5 teaspoons garlic powder
- 1 teaspoon tarragon (dried)
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/8 teaspoon chipotle powder
- 1/16 teaspoon black pepper
Instructions
- Take the chicken out of the package and pat dry with paper towels. You want the meat to be as dry as you can get it.2 medium chicken breasts
- In a small bowl, add all the herbs and spices and mix with a fork or whisk.1.5 teaspoons garlic powder, 1 teaspoon tarragon, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/8 teaspoon chipotle powder, 1/16 teaspoon black pepper
- Pick up one of the breasts and turn it over. Sprinkle the herb mixture on the underside and use your hand to rub it in. Turn the breast skin side up, sprinkle more herb mixture, and rub it in the skin and flesh. Repeat with the second breast.
- Preheat the air fryer to 370 degrees Fahrenheit and set the timer to 25 minutes. If you have the tray type of air fryer, take the trays out before you preheat. If you have the basket type, leave it in as you'll preheat it with the basket in.
- Place the chicken breasts on the tray in a single layer, without the meat touching. Once the oven beeps that it has come to temperature, you can place the tray in the lower slot. If you have the basket type, add the chicken in one layer with space between them.
- Check the internal temperature with an instant thermometer once the air fryer beeps that it's done cooking. The chicken is done when it reads between 160 - 165 F. You will let it sit for 5 minutes.
- Serve, smile, and enjoy.
Notes
Helpful tips
- I use large chicken breasts from Whole Foods Market, which take about 35 minutes to cook through.
- For medium-sized breasts, cook for 25 minutes, then check with a meat thermometer — the internal temperature should reach 165°F.
- If your chicken breasts are on the smaller side, start checking at 20 minutes. Cook time will vary depending on size and thickness.
- I used a tray-style air fryer, but this recipe works perfectly in a basket-style fryer If you’re using the basket type, you can flip the chicken halfway through cooking, though it’s not necessary.
- This recipe is great for meal prep! Cook multiple batches, then store the chicken in an airtight container — it’ll keep in the refrigerator for up to 10 days or in the freezer for 3 months.
- You can use boneless, skinless chicken breasts, but check for doneness at the 20-minute mark. Just note that you’ll miss out on the crispy skin that makes this version so irresistible.
- Have leftovers? Try shredding the chicken for tacos, chopping it for chicken salad, or adding it to green salads for an easy, protein-packed meal.
Nutrition
Serving: 1breast | Calories: 252kcal | Carbohydrates: 3g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 848mg | Potassium: 913mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 393IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg