The Juiciest Air Fryer Chicken Breast (Low-Carb & So Easy!)
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.
Equipment
- Air Fryer
- Mixing Bowl
- Tongs
- Measuring Spoons
- Paper Towels
- Meat Thermometer
- Cutting Board & Knife
Ingredients
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.