Description
Your Simple Ingredient List for Maximum Flavor. Pantry-staple spices, a touch of olive oil, and the air fryer turn boneless chicken breasts into juicy, golden perfection—fast, low-carb, and weeknight-easy.
Ingredients
Scale
The Protein
- 4 pieces boneless, skinless chicken breasts (about 1.5 lb total; choose similar sizes for even cooking)
The Simple Savory Rub
- 2 Tbsp olive oil (helps spices adhere; promotes browning)
- 1 tsp garlic powder (classic savory base; won’t burn like fresh)
- 1 tsp paprika (sweet or smoked for color and subtle smokiness)
- 1 tsp kosher salt (or to taste)
- 1/2 tsp black pepper (freshly ground)
Instructions
- Prep for even cooking: Pat chicken dry thoroughly. For best results, pound thicker ends gently so each breast is an even thickness.
- Make rub & marinate: In a bowl, whisk olive oil, garlic powder, paprika, salt, and pepper. Coat chicken well. For maximum flavor, cover and marinate 30 minutes (or up to overnight).
- Preheat air fryer: Heat to 375°F (190°C) for 3–5 minutes so hot air starts cooking immediately and locks in juices.
- Air fry: Arrange chicken in a single layer (do not overcrowd). Cook 12–15 minutes, flipping halfway. Work in batches if needed for airflow.
- Rest: Temp the thickest part to 165°F (75°C). Transfer to a board and rest 5–10 minutes before slicing so juices redistribute.
Notes
Why air fryer? It cooks fast and efficiently—often ~25% quicker than a conventional oven—and won’t heat up your kitchen. For extra insurance against dryness, remove at 160°F and tent 5 minutes; carryover cooking will reach 165°F. Oven option: bake at 425°F (218°C) 18–22 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 295
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 1
- Protein: 45
