Air Fryer Chicken Breast
This air fryer chicken breast is tender, juicy, and lightly golden outside. Seasoned with a simple garlic and herb blend and air fried at 385°F, it's an easy dinner that's ready in under 30 minutes.
Servings: 4 servings
Calories: 167kcal
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat. Preheat the air fryer to 385°F.
- Prepare the chicken. Pat the chicken breasts dry with paper towels. If one end is much thicker than the other, place the chicken between two pieces of plastic wrap or parchment paper and gently pound the thickest part with a meat mallet until they are more even in thickness.
- Season. Drizzle the chicken breasts with olive oil and rub it over both sides. Combine the garlic powder, onion powder, oregano, salt, and black pepper in a small bowl. Sprinkle the seasoning evenly over both sides of the chicken and rub it in.
- Air fry. Arrange the chicken breasts in a single layer in the air fryer basket, leaving space between each one. Air fry at 385°F for 16-18 minutes, flipping halfway through.
- Check the temperature. Start checking the chicken at about 14 minutes, as smaller breasts may cook faster. Continue cooking until the thickest part of each chicken breast reaches 165°F when checked with an instant-read thermometer.
- Rest. Remove the chicken from the air fryer and let it rest for 5 minutes before slicing and serving.
Notes
- Chicken breast size. Cooking time will vary depending on the size and thickness of your chicken breasts. Larger breasts may need a few extra minutes.
- Don't overcrowd. Leave space between the chicken breasts so the hot air can circulate. Cook in batches if necessary.
- Check early. I start checking the internal temperature at 14 minutes. Remove each breast when the thickest part reaches 165°F.
- Don't overcook. The outside should be lightly golden, not crispy. Don't continue cooking just to get more color or the chicken may dry out.
- Rest. Let the chicken rest for 5 minutes before slicing to help keep it juicy.
- Storage. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- Reheating. Reheat in the air fryer at 350°F for 3-4 minutes, just until heated through.
Nutrition
Calories: 167kcal | Carbohydrates: 2g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 714mg | Potassium: 446mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
