Ingredients:

  • 4 large Boneless, Skinless Chicken Breasts (approx. 6 oz / 170g each)
  • 1 Tbsp Light Olive Oil or Avocado Oil
  • 1 tsp Fine Sea Salt (or Kosher Salt)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Thyme or Dried Oregano
  • 1/4 tsp Onion Powder (optional)
  • High-Heat Cooking Spray (e.g., avocado or canola oil)

Instructions:

  1. Prepare the Chicken: Trim any visible fat or silver skin. Place each chicken breast between two pieces of cling film or inside a zip-top bag and gently pound the thickest part until the entire piece is roughly 1 inch (2.5 cm) thick. This ensures even cooking.
  2. Season and Rest: In a small bowl, combine the salt, pepper, garlic powder, smoked paprika, dried thyme, and onion powder (if using). Drizzle the chicken breasts with the olive oil, massage lightly, and then sprinkle the seasoning blend liberally over all sides. Let the seasoned chicken rest on a plate for 15 minutes at room temperature.
  3. Preheat and Place: Set the air fryer to 380°F (195°C) and preheat for 3–5 minutes. Lightly mist the air fryer basket with high-heat cooking spray. Place the seasoned chicken breasts in a single layer in the basket, ensuring adequate space for air circulation (cook in batches if necessary).
  4. Air Fry and Check Temperature: Air fry the chicken for 6 minutes. Use tongs to flip the chicken breasts over, lightly misting the tops with cooking spray again. Continue to air fry for an additional 6–9 minutes. Use an instant-read thermometer to check the internal temperature, removing the chicken immediately when the temperature reads 160–162°F (71–72°C).
  5. Rest and Serve: Carefully remove the chicken and place it on a clean cutting board or plate. Tent the chicken loosely with foil and let it rest for a crucial 5 minutes. The internal temperature will reach the safe 165°F (74°C) after resting. Slice and serve immediately.