Ingredients
Scale
- 2 large boneless, skinless chicken breasts (approx 1 lb total)
- 1 tbsp olive oil (or avocado oil)
- The Dry Rub:
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp brown sugar (optional, for caramelization)
Instructions
- Flatten: Place the chicken breasts between two sheets of parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness (about ¾ inch). This ensures they cook evenly without drying out.
- Season: In a small bowl, mix the paprika, garlic powder, onion powder, oregano, salt, pepper, and brown sugar.
- Rub: Drizzle the chicken with olive oil to coat. Sprinkle the spice mix generously over both sides, pressing it into the meat with your fingers.
- Air Fry: Preheat your air fryer to 375°F (190°C). Place the chicken in the basket in a single layer (cook in batches if needed). Air fry for 8 to 12 minutes, flipping the chicken halfway through.
- Check Temp: The chicken is done when the internal temperature reaches 165°F (74°C).
- Rest: Remove from the basket immediately and let rest on a plate for 5 minutes before slicing. This locks in the juices!
Notes
- Don’t Overcook: The difference between juicy and dry is often just 1 or 2 minutes. Start checking the temp at the 8-minute mark.
- Storage: Store in an airtight container for up to 4 days. Great for meal prep!
- Serving: Pair with Roasted Brussels Sprouts for a healthy low-carb meal, or serve alongside Garlic Bread Rolls for a comfort dinner.
- Leftovers: Dice up leftover chicken and add it to Creamy Chicken Corn Chowder for an easy protein boost.
- Prep Time: 5
- Cook Time: 12
- Category: Dinner
- Method: Air Frying
- Cuisine: American