Air Fryer Chicken Breast

2024-04-19 /Posted byYoga Pit / 141

This high-protein, low-fat recipe is packed with flavor!

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I like to think of chicken as a blank canvas. As far as flavor goes, there’s really not much going on. Red meats, fish, seafood, and all these other proteins with distinct natural flavors. I’m not taking a jab at chicken. No sir. I love that chicken is a blank canvas because that means I can add anything I want to it to turn this humdrum meat into a colorful display of flavor. This air fryer chicken breast recipe does just that, and bonus— it’ll take little effort on your part.

The air fryer does a great job keeping the meat juicy and tender while also crisping the rub. And you won’t find any surprises in the ingredient department. This simple rub consists of the usual suspects: paprika, garlic powder, and fresh thyme (or oregano). One of the best things about this chicken breast is that its savory flavor goes with practically everything, from pasta to potatoes.

Is Air Fryer Chicken Breast Healthy?

I’d say so. Chicken breast is an inherently lean meat, and using an air fryer keeps the oil to a minimum. This recipe only calls for two teaspoons of oil. That’s as negligible as it gets, folks. That’s what I love about air fryers. You don’t need a lot of oil to crisp your meat, and you get to enjoy a protein powered meal without the guilt of excess oils and carbs. Also, for those who are watching their sodium intake, I’d daresay that the ½ teaspoon needed for this recipe won’t ding your diet too much. You could always substitute with your favorite salt substitute.

Pound away: why you need to tenderize your chicken

I didn’t always think pounding meat was important. Truth be told, I’d even skip that step in recipes, mainly out of laziness. I don’t anymore. You see, it’s actually really important. Pounding the chicken loosens up the muscle fibers, which tenderizes the meat. Moreover, when you pound the chicken, you ensure its thickness is even. When I used to forgo pounding my meats, thinner sections would dry out or get tough, while denser sections were left undercooked. So anytime you’re working with meat, particularly thicker cuts, be sure to have your tenderizer ready.

INGREDIENTS

1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme or oregano
1/8 teaspoon freshly ground black pepper
2 boneless skinless chicken breasts (7 ounces each)
2 teaspoons olive oil or avocado oil

INSTRUCTIONS

Season

Combine spices and season chicken.

Cook

Air fry chicken until perfectly cooked.

Rest & Serve

Let chicken rest, then serve.

Devour!

FAQs & Tips

How to Make Ahead and Store?

These chicken breasts keep well in the fridge for up to four days or in the freezer for about three months. In either case, make sure to use an airtight container.

What should the internal temperature of my Chicken be?

The general consensus for chicken is 165 degrees.

What if I can’t find Fresh Thyme or Oregano?

Thyme and oregano aren’t always in season, so you can definitely substitute with dry herbs instead!

Serving Suggestions

As I said earlier, this air fryer chicken breast is super versatile. Potatoes are a favorite side of mine for this dish. You can go with mashed potatoes, baked, these delicious roasted mini potatoes. A simple pasta such as this angel hair pasta recipe made with garlic and ground chile complements the chicken’s spices quite well. Or keep it low carb with an avocado pesto salad made with zucchini noodles.