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Air Fryer Chicken Breasts

Air fryer chicken breasts deliver a crispy, golden-brown exterior with a juicy interior in just under 20 minutes. Seasoned crust caramelizes fast at 390°F, then a short rest keeps the chicken slice-tender and moist.
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Prep Time 8 minutes
Cook Time 18 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pounded to an even 3/4-inch thickness.
Seasoned oil
  • 2 tbsp olive oil
Dry seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
Serving
  • 1 Fresh parsley For garnish.
  • 1 lemon wedges For serving.

Equipment

  • 1 air fryer

Method
 

Prep and season
  1. Preheat the air fryer to 390°F until hot. This ensures fast browning on the first minutes of cooking.
  2. Pound the chicken breasts to an even 3/4-inch thickness if needed. Uniform thickness helps the center reach 165°F at the same time as the exterior browns.
  3. Brush both sides of the chicken with olive oil. The oil helps the seasoning adhere and supports crisp, golden edges.
  4. Mix together garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and cracked black pepper. Rub the seasoning evenly over both sides of the chicken for an aromatic crust.
Air fry and finish
  1. Air fry at 390°F for 16-18 minutes, flipping halfway through. Cook until the internal temperature reaches 165°F and the outside is golden-brown.
  2. Rest the chicken for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges for brightness.

Notes

For the juiciest results, rely on temperature rather than time—start checking around 15 minutes and pull the chicken as soon as it hits 165°F. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently so the coating doesn’t dry out (microwave in short bursts or reheat in the air fryer at a lower setting). Freezing is not recommended for best texture, but it can be done for up to 2 months. For a lower-sodium option, use reduced-salt Italian seasoning and cut the added salt to 1/4 tsp.