Chicken Breasts (Air Fryer)

If there’s one dinner I make on repeat when life gets busy, it’s simple chicken and these air fryer chicken breasts are super easy and reliable. This recipe is all about quick prep and big flavour, with hardly any cleanup. When you need a protein that works for everything, this chicken is a definite keeper. Boneless, skinless chicken breasts get rubbed with olive oil and a blend of pantry spices like garlic powder, paprika, Italian seasoning and black pepper. The air fryer does the rest, cooking the chicken evenly and locking in moisture while giving the outside a lightly seasoned, golden finish. Flipping the chicken halfway through ensures it cooks just right, and a short rest at the end keeps every bite tender and juicy.

1½ tsp. sea salt
½ tsp. garlic powder
½ tsp. Italian seasoning
½ tsp. onion powder
½ tsp. ground paprika or smoked paprika
½ tsp. black pepper, freshly ground
3-4 chicken breasts, boneless, skinless (2 lbs)
2 Tbsp. extra-virgin olive oil

In a small bowl, mix together the salt, garlic powder, Italian seasoning, onion powder, paprika and pepper.

Pat the chicken dry with a paper towel, coat well with the olive oil, then season all sides with the spice mixture, rubbing it in to coat. Preheat the air fryer to 375°F (190°C) if necessary.

Place the chicken in a single layer in the air fryer basket. Cook for 12 minutes, flip and continue to cook until the internal temperature reaches 165°F in the thickest part of the breast, about 12-14 minutes more.

Let the chicken rest for 5 minutes before serving.

Makes 4 servings.