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Golden brown, sizzling and savory, this air-fried chicken breast is seasoned to perfection! The simple dry rub / marinade is what makes it so tender and juicy.
What I love about this recipe is that it's so easy! It can become your go-to, last minute chicken dinner recipe. One that you can pull out on a whim, and it makes everyone around you happy. Trust me, the whole family will love this one.
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Why this Air Fryer Chicken Breast Recipe is the Best
- It can be made start-to-finish in under an hour
- It can be cooked in under 20 minutes (maybe even 15 minutes!)
- You won’t believe how juicy it is! The sizzling juices you see in the photos is real - no photography tricks here. These pics were taken right out of the air fryer, and the chicken went right in our mouths after I took them 😁
- The way it’s seasoned is basic but versatile - it’s got a subtle kind of a barbecue flavor, but it also goes well with Mexican food, too.
Ingredient List - Simple but Delicious
- Chicken breast - boneless skinless chicken breast is what we’ll be using here. That way you can slice it thin to cut down on the cooking time.
- Salt - the real secret to tender, juicy chicken.
- Oil - helps the chicken stay moist during the dry air frying process. I like to use either avocado oil or olive oil - both are delicious.
- The seasoning blend is simple but SO good: garlic powder, thyme, smoked paprika, ground black pepper
- Coconut sugar - you could also use regular brown sugar if you don’t have coconut sugar. I like coconut sugar because it’s dry, so it blends easily with the spices.
Salt + Time = Juicy Tender Chicken Breast
🧂 In the book, Salt Fat Acid Heat by Samin Nosrat, the author points out how important it is to salt meat in advance. When you salt chicken and leave it to rest, with enough time the salt will dissolve the protein strands into a gel. That allows the chicken to retain moisture as it cooks.
⏰ I have made this air fryer chicken recipe dozens of times. Once I didn’t think I had time to let it rest before cooking. I seasoned it and put it right into the air fryer. It came out of the air fryer kind of dry. Now I know that the best way is to let the chicken rest in the fridge for at least an hour. Even on busy weeknights, it’s so worth it. So remember: don’t skip the resting time.
This is My Air Fryer
I have the West Bend 7 quart air fryer, and I really love it. My favorite things about it are the window and the light so I can take a peek at the food without opening the drawer.
It holds a lot of food, and is reallyeasy to wash. It has earned a permanent spot on my kitchen counter.
West Bend Air Fryer
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Juicy Air Fryer Chicken Breast in 4 Easy Steps
Follow this foolproof recipe and you’ll end up with the most tender chicken breasts. The spice mixture is simple but the flavor is amazing!
Step 1. Dry chicken breasts with paper towels and slice each one in half lengthwise so it becomes 2 thin slices.
Step 2. Combine the garlic powder, smoked paprika, pepper, thyme, and coconut sugar.
Step 3. Salt chicken, coat with oil and spice blend. Chill in the fridge for at least an hour (or more).
Step 4. Air fry at 400℉ for 15-18 minutes. The chicken is done when a meat thermometer reads 165℉
How to Store Leftovers (if you have any)
Store the cooked chicken breast in an airtight container with a little bit of chicken broth. If you don’t have any broth, use a little powdered chicken bouillon with a little water.
Adding a little liquid will ensure that the chicken will still be tender and juicy even after a couple of days. Chicken stored in the fridge this way will keep for about 4 days.
This recipe is excellent for meal prep - it can be eaten cold on a chicken salad or reheated in the air fryer or microwave for lots of yummy meals.
What to Serve with Juicy Air Fryer Chicken
- Instant Pot Lime Cilantro Rice
- Low Carb Half Calorie Rice
- Ham and Cheese Macaroni Salad
- Chopped Salad with Chickpeas and Cucumbers
- Sweet Chili Cucumber Salad
- Low Carb Coleslaw
20 Minute Air Fryer Chicken Breast {Super Juicy}
Golden brown, sizzling and savory, this air fryer chicken breast is seasoned to perfection! The simple dry rub / marinade is what makes it so tender and juicy.
- Total Time: 48 minutes
- Yield: 5 servings 1x
Ingredients
- 24 oz. boneless, skinless chicken breast (about 2 large breasts)
- 2 tablespoons oil, such as avocado oil or olive oil
- 1 teaspoon kosher salt
- 1 tablespoon coconut sugar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground black pepper
Instructions
- On a cutting board, trim chicken breasts of any excess skin, and slice each breast in half lengthwise, so they become 2 thin slices. Drying the chicken with paper towels will make slicing it even easier.
- Combine the garlic powder, smoked paprika, pepper, thyme, and coconut sugar in a small bowl. Stir to combine.
- Salt the chicken and coat with oil. Sprinkle the spice blend over the chicken pieces on both sides.
- Place the chicken, uncovered, in the refrigerator. Let rest for at least 30 minutes up to several hours, or even overnight. If you prefer, you can cover it lightly with plastic wrap.
- Air fry at 400℉ for 15-18 minutes. The cooking time varies depending on the size of your chicken breasts. Start testing the temperature after 15 minutes by sticking the needle of the thermometer into the thickest part of a piece of chicken. The chicken is done when an instant read thermometer shows 165℉
Notes
Store leftover chicken in an airtight container or zipper top bag. Remember to add a little chicken broth or other liquid. This will make sure it stays juicy.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: dinner
- Method: air fryer
- Diet: Gluten Free
Nutrition
- Serving Size: 1 piece
- Calories: 226
- Sugar: 2.4 g
- Sodium: 528.8 mg
- Fat: 9.2 g
- Carbohydrates: 3.2 g
- Fiber: 0.3 g
- Protein: 30.8 g
- Cholesterol: 99.3 mg
Frequently Asked Questions
Most chicken breasts can be cooked in 20 minutes or less in an air fryer. The thicker the chicken breast, the longer it will take. It will be more accurate to go by temperature rather than time. The best method is to use an instant-read thermometer inserted in the thickest part of the breast. When the temperature reaches165℉, the chicken is considered cooked through.
Chicken breasts contain very little fat, so the best way to prevent them from drying out while being cooked in an air fryer is to soak them in a marinade that contains oil. Salting chicken breasts and letting them rest before cooking also makes a big difference because salt tenderizes meat.
Chicken thighs work well when cooked in their frozen state in an air fryer because they naturally have more fat., But chicken breasts tend to dry out when they are cooked while frozen because they contain very little fat. Frozen chicken breasts will not absorb oil, or a marinade, or salt (which will tenderize the meat). You will get the best results from thawing frozen chicken breast and seasoning them before cooking in an air fryer.
Yes they are similar, but coconut sugar is slightly lower on the glycemic index than brown sugar. Coconut sugar contains less moisture than brown sugar, which makes it a good ingredient in a dry rub combined with other dry spices.
Store the cooked chicken breast in an airtight container with a few spoonfuls of chicken broth. If you don’t have any broth, use a little powdered chicken bouillon with a little water. Adding a little liquid will ensure that the chicken will still be tender and juicy even after being stored for a couple of days
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