Air Fryer Chicken Breast
Say goodbye to boring chicken — this Air Fryer Chicken Breast recipe is here to shake up your weeknight dinner game in the best way.
Servings: 4
Calories: 337kcal
Equipment
Ingredients
- 4 thick chicken breasts , skinless and boneless
- 4 tbsp yogurt
- 2 tbsp lemon juice
- 2 tbsp olive oil
- ½ tbsp tomato paste
- ½ tbsp mustard I used Dijon
- zest of 1 lemon
- 1 tsp salt
- 1 tsp sweet paprika
- 1 tsp pul biber or extra paprika
- 1 tsp cumin
- 1 tsp dried parsley or Italian seasoning
- 1 tsp garlic granules
- ½ tsp pepper
Instructions
- Give each breast a few shallow diagonal cuts about 1/4 inch deep with a sharp knife. Pat dry using paper towels.4 thick chicken breasts
- Zest the lemon before juicing. Combine all ingredients for the marinade in a pyrex container or a large ziplock bag. Add the chicken breasts and make sure they are well coated in the marinade. Cover and marinate for a minimum or 30 minutes or up to 2-4 hours (in the fridge).4 tbsp yogurt, 2 tbsp lemon juice, 2 tbsp olive oil, 1/2 tbsp tomato paste, 1/2 tbsp mustard, zest of 1 lemon, 1 tsp salt, 1 tsp sweet paprika, 1 tsp pul biber, 1 tsp cumin, 1 tsp dried parsley , 1 tsp garlic granules, ½ tsp pepper
- Preheat your air fryer to 375°F / 190°C. Cut a piece of parchment paper, scrunch it up and run it under water. Squeeze out excess moisture and line your air fryer basket with it or use a wire rack (that way the air fryer stays perfectly clean!).
- Place the chicken breasts scored side down on the paper. Cook for 10 minutes then flip over and cook for a further 10-12 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part when checked with a meat thermometer.
- Remove from the air fryer and rest for 2-5 minutes before serving. Delicious!
Video
Notes
- Make sure to adjust the cooking time to suit the thickness of your chicken breasts. I know I say this A LOT, but an instant read thermometer is the easiest way to avoid dry overcooked chicken – aim for and internal temperature of 165°F (74°C).
- Storing and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer for 3–4 minutes at 350°F (175°C) or gently in the microwave. Want to prep ahead? Freeze the chicken in the marinade, uncooked – then defrost and air fry when ready!
- Can I use chicken thighs instead? Yes! They’ll be just as delicious — maybe even more juicy. Just make sure to adjust the cooking time as needed and if in doubt use a meat thermometer!
- Can I cook this in the oven or grill? Absolutely. Bake at 400°F (200°C) for 18–20 minutes, or grill over medium heat until cooked through and lightly charred.
Nutrition
Calories: 337kcal | Carbohydrates: 4g | Protein: 49g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 147mg | Sodium: 1485mg | Potassium: 925mg | Fiber: 1g | Sugar: 1g | Vitamin A: 522IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg
