Ingredients
Method
- Pat the chicken breasts dry with paper towels and place them on a cutting board. If any pieces are much thicker on one end, gently pound the thicker areas so the breasts are an even thickness.
- Preheat the air fryer to 380°F.
- In a small bowl, combine the olive oil, garlic powder, onion powder, paprika, salt, and pepper, and stir until a smooth paste forms.
- Place the chicken breasts in a large bowl or zip top bag, add the seasoning paste, and rub until every surface of the chicken is evenly coated.
- Arrange the chicken breasts in a single layer in the air fryer basket, leaving a little space between each piece.
- Air fry for 6 to 7 minutes, then flip each breast and cook for another 6 to 8 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
- Transfer the chicken to a plate or cutting board and let it rest for at least 5 minutes.
- Slice the chicken against the grain and serve warm on a platter, spooning any collected juices over the top.
Notes
- For extra even cooking, aim for chicken breasts that are similar in size and thickness.
- Do not overcrowd the basket; cook in batches if needed so the hot air can circulate and keep the chicken from steaming.
- For meal prep, cool the cooked chicken for 15 to 20 minutes, then slice or cube, store in an airtight container, and refrigerate for up to 4 days.
- To reheat in the air fryer, cook sliced chicken at 320°F for 4 to 6 minutes, flipping once, until heated through.
- Do not overcrowd the basket; cook in batches if needed so the hot air can circulate and keep the chicken from steaming.
- For meal prep, cool the cooked chicken for 15 to 20 minutes, then slice or cube, store in an airtight container, and refrigerate for up to 4 days.
- To reheat in the air fryer, cook sliced chicken at 320°F for 4 to 6 minutes, flipping once, until heated through.