Juicy Air Fryer Chicken Breasts
Quick, easy, and foolproof: air fryer chicken breasts with garlic paprika seasoning. Discover cooking times, top tips, troubleshooting, and flavour variations for juicy results every time.
Servings 4
Calories 291kcal
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Ingredients
- 4 Chicken Breasts skinless and boneless
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
- ½ teaspoon Italian Herbs
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Garlic Powder
- ⅛ teaspoon Black Pepper
Instructions
- Preheat your air fryer to 180C (360°F) and weigh your chicken breasts. Cooking times depend on size and thickness, so weighing them helps you get perfectly cooked, juicy results. As a guide, chicken breasts weighing around 220-230g each will take about 18 minutes in total. You can cook them at 190°C for a slightly shorter time, but I find cooking at 180°C gives much juicier chicken.4 Chicken Breasts
- Brush the chicken breasts with oil on the presentation side (or spray with a low-calorie cooking spray) and season with half of the seasoning mix. I like to mix all the seasoning together first so I can easily judge half. Place the breasts presentation side down (smooth side) into the air fryer basket. Brush the side facing you with the remaining oil and sprinkle over the rest of the seasoning.1 tablespoon Olive Oil, ½ teaspoon Salt, ½ teaspoon Italian Herbs, ½ teaspoon Smoked Paprika, ¼ teaspoon Garlic Powder, ⅛ teaspoon Black Pepper
- Place the basket into the air fryer and cook for the calculated time. Turn the chicken breasts over halfway through cooking (for example, after 9 minutes if cooking for 18 minutes total) so both sides brown evenly.
- As soon as the cooking time is up, remove the chicken from the air fryer to prevent overcooking. Insert a meat thermometer into the thickest part - it should read 75°C (165°F). Leave the chicken to rest for 5 minutes before serving. Alternatively, allow it to cool completely and store in the fridge for up to 48 hours for meal prep.
Notes
- Turn halfway through cooking to ensure even browning.
- Use chicken breasts of similar size. Base cooking time on the largest breast. For reference:
- 150–175g → 14–16 minutes
- 175–200g → 16–17 minutes
- 200–225g → 18 minutes
- 225–250g → 18–20 minutes
- Flatten thick ends with a rolling pin for even cooking.
- Cook at 180°C for juicier chicken; 190°C works for slightly shorter times.
- Pat chicken dry before oiling and seasoning to prevent steaming.
- Don’t overcrowd the basket — leave space for hot air circulation.
- Use a meat thermometer; remove chicken at 75°C (165°F).
Nutritional Information (Approximate)
Calories: 291kcal | Carbohydrates: 1g | Protein: 48g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 553mg | Potassium: 848mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
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