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Air fryer chicken breast ready to serve
Vagner Carvalho

Juicy Air Fryer Chicken Breast with Paprika and Garlic

A thin, even chicken breast is easier to cook well than a thick piece with a narrow tail. This air fryer method uses two moderate-size breasts and a simple dry seasoning.
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Prep Time 10 minutes
Cook Time 18 minutes
Resting 5 minutes
Total Time 33 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, 6 ounces (170 g) each
  • 2 teaspoons (10 ml) olive oil
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon fine salt (1.5 g)
  • 1/4 teaspoon black pepper

Equipment

  • Air fryer
  • Instant-read thermometer
  • Rolling pin or meat mallet

Method
 

  1. Pat the chicken dry. Between sheets of food-safe wrap, gently pound the thick ends to about 3/4 inch (2 cm). Keep raw chicken and its utensils separate from ready-to-eat foods.
  2. Combine the oil, paprika, garlic powder, oregano, salt and pepper. Rub over both sides of the chicken.
  3. Preheat the air fryer to 375°F (190°C) as directed by its manual. Lay the two breasts in one layer with a gap between them.
  4. Air fry for approximately 14–18 minutes, turning after 8 minutes. Start checking at 12 minutes if the pieces are thinner. Insert a thermometer from the side into the thickest center; each breast must reach 165°F (74°C). Continue in short intervals if necessary.
  5. Move to a clean plate and rest for 5 minutes before slicing across the grain. Do not return cooked chicken to the raw-chicken plate.

Notes

Planning times depend on batch size, thickness and appliance. The cooking allowance assumes both 6-ounce breasts fit in one layer. Thicker pieces or a smaller basket take longer; add another full batch if needed. Nutrition is an ingredient-based estimate per serving (one chicken breast). Per 170 g raw breast plus half of the measured oil and seasoning. Enhanced chicken products can contain considerably more sodium. Illustrative images are generated, not a record of a personal cooking test.