Description
Succulent chicken breasts seasoned and air‑fried to golden perfection—ready in under 20 minutes for a quick, protein‑packed meal.
Ingredients
- 2 boneless skinless chicken breasts (about 6–8 oz each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- Fresh lemon wedges and chopped parsley, for garnish (optional)
Instructions
- Preheat your air fryer to 360°F (182°C) for 3 minutes.
- Pat chicken breasts dry with paper towels for even browning.
- Brush each breast lightly with olive oil on both sides.
- In a small bowl, mix garlic powder, paprika, onion powder, oregano, salt, and pepper.
- Rub spice mix evenly over both sides of the chicken breasts.
- Place chicken in a single layer in the air fryer basket; do not overcrowd.
- Air‑fry at 360°F for 9 minutes, flip, then continue cooking another 7–8 minutes until internal temperature reaches 165°F (74°C).
- Remove and let rest for 5 minutes before slicing to retain juices.
- Serve garnished with lemon wedges and parsley, if desired.
Notes
- For extra flavor, marinate chicken in olive oil, lemon juice, and spices for 30 minutes before cooking.
- Adjust cook time for thicker or thinner breasts; aim for 165°F internal temperature.
- Use a meat thermometer for accurate doneness without overcooking.
- Leftovers keep well in the fridge for up to 4 days or can be frozen for 2 months.
- Great for meal prep—slice and add to salads, wraps, or grain bowls.