Juicy Air-Fryer Chicken Breast Recipe (Page 1 ) | April 19, 2025

INGREDIENTS FOR Juicy Air-Fryer Chicken Breast Recipe 

⭐2 boneless skinless chicken breasts

⭐1 Tablespoons olive oil

⭐1 Tablespoon Italian seasoning

⭐1 teaspoon garlic powder

⭐1/2 teaspoon paprika

⭐salt and pepper

⭐optional: brussels sprouts

INSTRUCTIONS FOR Juicy Air-Fryer Chicken Breast Recipe 

⭐Place the chicken in an air fryer basket. Rub olive oil onto the chicken.

⭐In a small bowl, combine the Italian seasoning, garlic powder, paprika, salt, and pepper. Rub each side of the chicken.

⭐Cook for 9 minutes in an air fryer set to 360 degrees.

⭐Open the air fryer and flip the chicken. (Add Brussels sprouts now, if using).

⭐Cook for an additional 9 minutes, or until the internal temperature reaches 165 degrees.

Notes for the Best Juicy Air Fryer Chicken

Olive Oil: This crisps the skin and allows the spices and herbs to stick to the meat.

To achieve consistent cooking, leave enough space between the chicken breasts. Do not overcrowd. Cook in batches as needed.

Check: Check the temperature earlier than you think to avoid accidentally overcooking the chicken. Appliances might vary, so check the temperature of your chicken to ensure it is cooked.

Rest: Allow the chicken to rest before chopping into it. Approximately 5 minutes. This allows the liquids to be absorbed into the chicken rather than leaking onto your plate.

Spices: Change it up depending on the meal. You can use Mexican spices, BBQ sauce, Indian spices, and so on. Whatever your meal asks for, this is a simple and tasty way to roast chicken.

Moist: Want to ensure that your chicken is really moist and tender? Try marinating or brining your chicken to increase its juiciness and flavor.

NUTRITIONAL INFO:

Calories: 102kcal | Carbohydrates: 2g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 67mg | Potassium: 234mg | Fiber: 1g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

Enjoy!

Next: Cheesy Broccoli and Cauliflower Bake

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