Ingredients:

  • 2 boneless, skinless chicken breasts (about 6-8 ounces/170-225g each), patted dry
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon paprika (5 ml)
  • 1/2 teaspoon onion powder (2.5 ml)
  • 1/2 teaspoon dried oregano (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)

Instructions:

  1. Pat chicken breasts dry with paper towels. This is crucial for browning.
  2. In a small bowl, combine olive oil, garlic powder, paprika, onion powder, oregano, salt, and pepper.
  3. Brush or rub the seasoning mixture evenly over both sides of the chicken breasts.
  4. Preheat the air fryer to 360°F (180°C) if required by your model.
  5. Place chicken breasts in the air fryer basket in a single layer. Do not overcrowd!
  6. Air fry for 12-18 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C) using a meat thermometer inserted into the thickest part of the breast. Cooking time will vary depending on the thickness of the chicken.
  7. Remove chicken from the air fryer and let rest for 5 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender chicken breast.