Chicken Breasts with Brown Sugar (Air-Fryer)

airfryer-chickenbreastsbrownsugar This air fryer chicken breast recipe consists of chicken coated in herbs and spices, then cooked to golden brown perfection. A quick and effortless way to prepare chicken that comes out tender and juicy every time.

4 (6 oz) chicken breasts, boneless, skinless
2 Tbsp. butter, melted or olive oil
1 Tbsp. brown sugar
1 tsp. sea salt
1 tsp. Italian seasoning
1 tsp. smoked paprika
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. black pepper, freshly ground

Preheat the air fryer to 360°F (185°C).

Brush the butter or olive oil all over both sides of the chicken.

Add the brown sugar, salt, Italian seasoning, smoked paprika, garlic powder, onion powder and black pepper to a small bowl. Mix well.

Rub the spice mixture all over both sides of the chicken.

Place the chicken in a single layer in the air fryer. Bake the chicken for 18 minutes, flipping halfway through, or until a thermometer inserted into a chicken breast registers at least 165°F.

Let stand for 5 minutes then serve.

Makes 4 servings.

Cook's Notes:

You can prepare the spice mixture up to a month before you plan to use it. Sometimes I make a double or triple batch of the spice mixture so that I always have some on hand when I’m ready to make chicken.
I prefer brushing my chicken with butter because I think it has better flavour, but olive oil also works well. This helps to keep the chicken from drying out and makes it easier for the spices to adhere to the meat.
This same technique also works well with other boneless cuts such as chicken thighs or tenderloins.

Variations:

You can easily add other herbs and spices to to customize this dish to your tastes:
Mexican Style Chicken: Remove the Italian seasoning. Add 2 tsp. mild chili powder, ½ tsp. ground cumin, ¼ tsp. ground coriander and a pinch of crushed red pepper flakes.
Italian Herb Chicken: Omit the brown sugar and smoked paprika. Add 2 Tbsp. finely grated Parmesan cheese, ¼ tsp. dried oregano, ½ tsp. dried parsley and 2 tsp. fresh lemon juice.
Moroccan Chicken: Leave out the Italian seasoning. Stir in ¼ tsp. turmeric, 1 tsp. ground cumin, ¼ tsp. ground coriander, ¼ tsp. ground ginger and ¼ tsp. ground cinnamon.