Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 8–10 oz each)
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: Lemon wedges and fresh parsley for garnish
Instructions
- Start by patting the chicken breasts dry with paper towels. This is a crucial step because moisture on the surface prevents the chicken from getting that golden, crispy exterior. In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, salt, and pepper. Rub the olive oil all over the chicken breasts, then coat them generously with the spice mixture. Make sure every inch of the meat is covered for maximum flavor.
- Preheat your air fryer to 375°F (190°C) for about 3 minutes. Place the seasoned chicken breasts in the air fryer basket in a single layer, ensuring they do not touch. Slide the basket in and cook for 10 to 15 minutes. At the halfway mark (around 7 minutes), flip the chicken over using tongs to ensure both sides brown evenly. The chicken is done when the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
- Remove the chicken from the air fryer and transfer it to a cutting board. Let the meat rest for 5 minutes before slicing; this allows the juices to redistribute so the chicken stays moist. Slice the chicken into strips or serve whole. Garnish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley for a bright, fresh finish. Serve alongside your favorite roasted vegetables or a crisp garden salad.
- Cook Time: 20 minutes