Air Fryer Chicken Breast
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My air fryer chicken breast takes just 8 minutes and turns out juicy, tender, and flavorful every time. It’s the easiest and fastest way to cook chicken breasts.
Cooking chicken breasts in the air fryer is a game-changer- I tested this recipe multiple times in my kitchen, and it’ll be hard to cook them any other way again. After experimenting with different sizes, I found that a 4-ounce chicken breast cooks perfectly in 8 minutes, consistently yielding a juicy result every time.
The hot air in the air fryer circulates each piece, sealing the outside while keeping the middle moist. Because I’ve tested this on several air fryer models (I own four: Ninja, Phillips XL, Cosori, and Chefman…yes, I love my air fryers), I know it works consistently. And my favorite thing? It’s endlessly customizable- whether you stick to classic salt and pepper or layer on spice blends and sauces, the results are always tender, flavorful, and fuss-free.
Table of Contents
Why make my air fryer chicken breast
- Tried and true. As a culinary school graduate, I learned how tricky lean proteins like chicken breast can be. That’s why I tested this recipe multiple times, including different sizes.
- No rubbery chicken. Keeping chicken breasts juicy is the biggest challenge. Not when you use an air fryer!
- Versatile. This is the recipe I use for everything: meal prep bowls, quick salads, or as the main protein for weeknight dinners.
★★★★★ REVIEW
“My favorite! It’s so easy and simple, but so yummy. Also makes the house smell really good 🙂” – Jaycee
Key Ingredients
Find the printable recipe with measurements below.
- Boneless, skinless chicken breasts. I recommend choosing breasts of equal size so they cook evenly. I usually get my chicken from Costco or Sam’s Club, which comes in neat 4-ounce portions.
- Olive oil. A touch of oil keeps the chicken juicy and moist in the middle, while crisp and tender on the outside. I tested this without oil, and the results were noticeably better with even a small amount.
- Spices. Smoked paprika, cumin, and onion powder add a delicious smoky and umami flavor. Also, don’t forget the salt and pepper.
How to make air fryer chicken breast
Step 1: Pat the chicken dry, add it to a bowl, and rub olive oil on each fillet. Mix the spices in a bowl and rub them evenly on both sides of the chicken.
Step 2: Mix the spices in a bowl. Rub them on each side of the chicken.
Step 3: Place the chicken breasts in the air fryer basket.
Step 4: Air fry the chicken for 4 minutes. Flip and cook for an additional 4 minutes, or until the internal temperature of the chicken reaches 165°F.
How long to cook chicken breasts in the air fryer
Although 8 minutes is my “magic number”, that timing is based on a 4-ounce chicken breast. I’ve tested multiple sizes, and this guide reflects the ranges I’ve found most reliable for boneless, skinless chicken breasts cooked at 400°F:
- Small (4-6 oz): 8-10 minutes
- Medium (7-8 oz): 12-14 minutes
- Large (8 oz+): 15 minutes +
Remember, these are guidelines. The most accurate way to determine if your chicken is done is by checking the internal temperature at the thickest part; it should read 165°F. I recommend checking with a meat thermometer at the minimum time, then adding a minute or two if needed.
Arman’s recipe tips
- Give the chicken space. Through testing various air fryer models, I found that crowding the basket was the number one reason chicken turns out underdone. Always leave room so that the hot air can circulate properly.
- Flip halfway through. Flipping at the 4-minute mark ensures even cooking and helps both sides stay golden and tender.
- Start with room temperature chicken. Cold chicken adds extra cooking time and often leads to uneven results. Letting it sit out for 15 minutes before cooking ensures consistent timing.
- Don’t line with parchment paper. It’s tempting for easy cleanup, but parchment paper blocks the airflow and makes the chicken less crisp (it’s essentially stopping one side from getting adequate heat). I promise, the clean up is worth it!
- Pound the chicken. If your chicken breasts are uneven in thickness, lightly pound them to an even thickness before seasoning. I find that this helps cook them evenly and prevents the thinner end from drying out while the thicker end remains underdone.
Frequently asked questions
Yes! I tested this recipe with frozen chicken, and the only difference was that it needed an extra 2-3 minutes per side. You can cook the chicken straight from frozen by adding it directly to the air fryer. For more detailed instructions, follow my recipe for air fryer frozen chicken breast.
No thermometer? No problem. Insert a knife into the thickest part of the breast- if the juices run clear (with no pink or cloudy color), the chicken is fully cooked. The texture should also feel firm rather than spongy.
Yes! I tested this (thinking the base would cook just as well as the top), and flipping gave the most consistent results. It helps both sides brown equally and keeps the inside juicy.
You can, but they’ll need more time. For bone-in breasts, air fry for 18-22 minutes, depending on the size, and always double check with a meat thermometer- the thickest part should read 165°F.
Nope! You’ll still get juicy chicken without brining. That said, if I have a few extra minutes, I’ll sometimes give the chicken a quick soak in salty water- it helps lock in even more moisture, so the meat stays tender (which is helpful if you accidentally overcook it!). If you want to try it, dissolve two tablespoons of salt in 4 cups of room-temperature water and soak the chicken for about 30 minutes. Just remember to pat it dry before seasoning so it still gets that golden crust.
Storage instructions
To store: Leftovers can be stored in the fridge in an airtight container for up to five days.
To freeze: Place the cooked and cooled chicken breasts in a ziplock bag and store them in the freezer for up to two months.
Reheating: Microwave the chicken for 20-30 seconds or air-fry it for 2-3 minutes.
Air Fryer Chicken Breast {In 8-Minutes}
Video
Ingredients
- 4 small chicken breasts 4 ounces * See notes
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the air fryer to 400°F (200°C).
- Pat the chicken breasts dry, then add them to a bowl and rub the oil generously over them.
- Add the smoked paprika, cumin, onion powder, salt, and pepper to a bowl, then rub them on both sides of the chicken breast fillets.
- Place the chicken breasts in the air fryer basket and cook for 4 minutes. Flip the chicken and cook for an additional 4 minutes, or until the internal temperature reaches 165°F.
- Remove the chicken from the air fryer basket and serve immediately.
Notes
- Chicken breast size: Please refer to my tested temperature guide if your chicken breasts are larger than 4 ounces each.
- Frozen chicken breasts: Cook from frozen, increasing the cooking time by 2-3 minutes per side.
- Leftovers: Keep in the fridge for up to 5 days or the freezer for 2 months.
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I am low sodium or no sodium if possible, this was great recipe except for sodium. I will rub my chicken with garlic. Thank you for sharing.
Rosemary B Ikeda
Rosie
There is no video!
Yes there is. In the recipe card
It says video, but there’s no video.
Hi Bonnie- it’s in the recipe card 🙂
The video doesn’t show up in my Chrome browser. I switched to Edge, and was able to see it.
Definitely going to try it. Love your recipes
Always love his recipes!
Great recipe!!
These are so delicious 😋. Thanks so much
This came out perfect! I used an Italian spice blend and cut in strips in a Greek style pita with a Greek dressing and mixed salad! With a squeeze of lemon!
The best!!
Delicious
Excellent and easy recipe I hate to cook, but this recipe is so tasty and quick I make it often
Low carbs and delicious. Awesome!
Love his recipes, especially the low/no carb, low/no sugar.
Delicious recipe, tasteful and tender.
The best air fryer chicken breast I’ve ever made!