This air fryer chicken breast recipe gives you the juicy, flavorful chicken you want without babysitting a pan or heating up the whole kitchen. It’s the perfect lean protein for busy nights, meal prep lunches, and high-protein bowls—and it turns out tender every single time.
A quick brine keeps the chicken extra moist, and a simple spice rub adds tons of flavor and color. The air fryer cooks the chicken breast quickly and evenly, giving you a lightly crisp, golden outside and a juicy center. No dryness, no stress, just reliable, foolproof air fryer chicken breast you can use a million ways.
You can serve these air fryer chicken breasts straight off the cutting board with your favorite sides, slice them over salads, tuck them into wraps, or use them for easy meal prep. Once you see how simple and versatile they are, this recipe will become a regular in your weekly rotation.
Why You’ll Love This Air Fryer Chicken Breast
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- High-protein & lean: Boneless skinless chicken breast cooked in the air fryer is low in fat, high in protein, and perfect for healthy dinners and meal prep.
- Foolproof juicy results: A quick brine plus short cook time at the right temperature makes the chicken moist and tender, not dry or stringy.
- Fast weeknight dinner: From fridge to table in about 30 minutes (including brine time if you keep it short), with less than 10 minutes of active work.
- Simple pantry spices: You use everyday seasonings to make a flavorful rub—no special ingredients or marinades required.
- Super versatile: Serve it with veggies, grains, salads, or pasta, or slice it up for sandwiches and wraps.
- Great for meal prep: Cook a batch of air fryer chicken breasts, then slice or dice for easy lunches all week long.
Ingredients for Air Fryer Chicken Breast
These basic ingredients come together to make seriously juicy, flavorful air fryer chicken breast. Here’s what you need and how you can customize it.
Chicken & Brine
- Boneless skinless chicken breasts (4 small, about 6 ounces each): Lean, high-protein, and perfect for the air fryer. Smaller pieces cook more evenly; if yours are large, you can cut them in half horizontally.
- Kosher salt (for brine): Dissolved in water to make a quick brine that keeps the chicken extra juicy. Use kosher salt for best results; if you only have table salt, reduce the amount a bit since it’s saltier.
- Water (about 6 cups, lukewarm): Used to brine the chicken. Lukewarm water helps the salt dissolve more easily.
Oil & Seasonings
- Olive oil spray or olive oil (for coating): Helps the spice rub stick and promotes browning in the air fryer. Any neutral oil spray can be used.
- Garlic powder (3/4 teaspoon): Adds savory, garlicky flavor without burning like fresh garlic might at high heat.
- Onion powder (3/4 teaspoon): Gives a sweet, aromatic note and extra depth to the seasoning.
- Dried parsley (1/2 teaspoon): Adds a mild herbal flavor and pretty flecks of green.
- Smoked paprika (1/2 teaspoon): Gives a subtle smokiness and beautiful color. You can use regular paprika if that’s what you have.
- Cayenne pepper (pinch to 1/8 teaspoon): Optional, for a little heat; adjust to your spice preference.
- Salt and black pepper: For seasoning the outside of the chicken. You’ll use less salt here if you brine.
Optional Finishes
- Lemon wedges: A squeeze of fresh lemon over the cooked chicken brightens all the flavors.
- Fresh chopped parsley: Adds color and freshness when sprinkled on top before serving.
Air Fryer Chicken Breast Recipe Step-by-Step
- Pound to even thickness: Place the chicken breasts on a cutting board and cover with plastic wrap. Gently pound the thicker end with a meat mallet or rolling pin until each piece is an even thickness from end to end. This helps the chicken cook evenly and stay moist.
- Brine the chicken: Fill a large bowl with about 6 cups of lukewarm water and stir in 1/4 cup kosher salt until dissolved. Submerge the chicken in the brine and refrigerate for 30–60 minutes. This quick brine helps keep the chicken juicy in the air fryer. When time is up, discard the brine and pat the chicken very dry with paper towels.
- Preheat and season: Preheat your air fryer to 380°F for about 3–5 minutes. In a small bowl, stir together garlic powder, onion powder, dried parsley, smoked paprika, a pinch of cayenne, and a little salt and black pepper (use less salt if you brined). Lightly spritz the chicken with olive oil or rub with a small amount of oil, then coat both sides with the spice mixture.
- Arrange in the basket: Place the seasoned chicken breasts in the air fryer basket in a single layer, making sure they are not overlapping. Leave a little space between each piece so the hot air can circulate and brown them evenly. Work in batches if needed.
- Air fry until juicy: Cook the chicken at 380°F for 4–6 minutes per side, flipping halfway through, until the thickest part reaches 165°F on an instant-read thermometer. Thinner pieces may be done closer to 8–9 minutes total; thicker ones may need a little longer. If the chicken is browning too quickly, lower the temperature to 370°F.
- Rest and slice: Transfer the cooked chicken to a cutting board and let it rest for 3–5 minutes so the juices can redistribute. Slice against the grain into strips or cubes, or serve the pieces whole. Squeeze fresh lemon over the top and sprinkle with chopped parsley if you like.
- Serve: Plate your air fryer chicken breast with your favorite sides, or slice and add to salads, bowls, wraps, or pasta. Enjoy right away while it’s hot and juicy.
Tips for Perfect Air Fryer Chicken Breast
- Brine for extra juiciness: Even a short 30-minute brine makes a big difference in how moist the chicken stays, especially with lean cuts.
- Pound to an even thickness: This prevents dry, overcooked tips and undercooked centers and helps everything cook at the same time.
- Don’t overcrowd the basket: Leave space between pieces so the air can circulate; crowded chicken will steam instead of brown.
- Use a thermometer: Check that the thickest part reaches 165°F, then pull it right away to avoid overcooking.
- Let it rest: A few minutes of resting time keeps the juices from running out when you slice, so every bite stays tender.
- Adjust seasoning: Remember that brined chicken already has some salt inside, so go lighter on the salt in your spice rub.
Variations & Substitutions
- Smoky BBQ: Sprinkle your favorite barbecue seasoning on the chicken, and brush with a little BBQ sauce during the last 1–2 minutes of cooking.
- Lemon herb: Replace smoked paprika with extra dried parsley and dried thyme, and finish with plenty of lemon zest and juice.
- Spicy: Increase the cayenne or add chili powder for more heat. Serve with a cooling yogurt or ranch dressing.
- Italian style: Use Italian seasoning instead of parsley and paprika, and serve sliced chicken over zucchini noodles or whole wheat pasta with marinara.
- Taco chicken: Season with chili powder, cumin, garlic powder, and a little oregano, then slice and add to taco salads, bowls, or burritos.
- No brine version: Short on time? Skip the brine and just season the chicken well, then keep a close eye on cook time to avoid drying it out.
- Different cuts: Use the same method and seasoning on chicken cutlets or tenders; just reduce cook time and start checking a few minutes earlier.
Make-Ahead, Storing & Reheating
Air fryer chicken breast is fantastic for meal prep and keeps well with the right storage.
- Storing: Let the chicken cool, then store whole, sliced, or diced in an airtight container in the fridge for up to 4 days.
- Freezing: Place cooled chicken pieces in a single layer on a parchment-lined tray and freeze until solid, then transfer to a freezer bag or container. Freeze up to 3 months.
- Thawing: Thaw frozen chicken in the refrigerator overnight or in a sealed bag placed in cold water, changing the water as needed.
- Reheating: Reheat sliced or whole pieces in the air fryer at 350°F for 3–5 minutes until warmed through, or in a skillet over medium heat with a splash of broth. Microwaving works in a pinch, but the air fryer gives better texture.
- Meal prep bowls: Slice the chicken and portion into containers with cooked grains, roasted veggies, or salad greens for grab-and-go lunches all week.
What to Serve with Air Fryer Chicken Breast
- Roasted or air fried veggies: Broccoli, green beans, Brussels sprouts, or carrots are easy and pair perfectly.
- Simple salads: Serve over mixed greens with tomatoes, cucumbers, avocado, and a light vinaigrette.
- Grains and starches: Brown rice, quinoa, farro, baked potatoes, or sweet potatoes make it more filling.
- Pasta or zoodles: Toss sliced chicken with whole wheat pasta or zucchini noodles and a little olive oil, garlic, and parmesan.
- Wraps and sandwiches: Slice and tuck into wraps, pitas, or sandwiches with lettuce, tomato, and your favorite sauce.
- Light dipping sauces: Try Greek yogurt ranch, honey mustard, or a squeeze of lemon and olive oil for dipping.
“I used this air fryer chicken breast for meal prep and it stayed juicy for days. I sliced it over salads and stuffed it into wraps—so easy and so good!”
If you try this Air Fryer Chicken Breast recipe, I’d love to hear how you served it and what seasonings you used. Leave a rating, drop a comment, and share your creations so others can see your healthy, high-protein dinner ideas too!
Air Fryer Chicken Breast – Juicy, Easy & Healthy
- Total Time: 25–30 minutes (excluding brine time)
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This easy air fryer chicken breast recipe makes tender, juicy, perfectly seasoned chicken with minimal oil and tons of flavor. It’s ideal for quick weeknight dinners, salads, wraps, and meal prep.
Ingredients
Scale
- 6 cups lukewarm water (for brining)
- 1/4 cup kosher salt (for brining)
- 4 small boneless skinless chicken breasts (about 6 ounces each)
- Olive oil spray or 1 tablespoon olive oil
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (optional)
- 1/2 teaspoon kosher salt (reduce if breasts were brined)
- 1/4 teaspoon black pepper
- Lemon wedges and chopped fresh parsley, for serving (optional)
Instructions
- In a large bowl, stir the 1/4 cup kosher salt into 6 cups lukewarm water until dissolved. Add the chicken breasts and refrigerate 30–60 minutes. Remove from the brine, pat very dry, and discard the brine.
- Preheat the air fryer to 380°F.
- In a small bowl, combine garlic powder, onion powder, dried parsley, smoked paprika, cayenne (if using), kosher salt, and black pepper.
- Lightly spray the chicken with olive oil or rub with 1 tablespoon oil. Sprinkle the spice mixture evenly over both sides of the chicken, pressing gently so it adheres.
- Place the chicken in the air fryer basket in a single layer without overlapping. Air fry for 4–6 minutes, flip, then cook another 4–6 minutes, or until the thickest part reaches 165°F.
- Transfer the chicken to a cutting board and let rest for 3–5 minutes. Slice or serve whole with lemon wedges and parsley if desired.
Notes
– Skip the brine if you’re short on time; reduce the salt in the seasoning to taste.
– Larger pieces of chicken may need an extra 2–4 minutes; always check with a thermometer.
– This recipe works for 2 larger chicken breasts as well; just adjust cook time as needed.
– For extra flavor, add 1 teaspoon Italian seasoning or chili powder to the spice rub.
– Use leftovers for salads, grain bowls, sandwiches, tacos, or wraps.
- Prep Time: 10 minutes (plus 30–60 minutes brine time, optional)
- Cook Time: 10–12 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: American