Description
Make quick, high-protein chicken breasts that are crispy on the outside and juicy inside using your air fryer. This recipe is simple for weeknight meals.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup grated Parmesan cheese
- 1 tablespoon dried parsley
Instructions
- Pat the chicken breasts completely dry with paper towels. This helps achieve crispiness.
- In a small bowl, mix the salt, pepper, garlic powder, and paprika. Rub the spice mix evenly over both sides of the chicken breasts.
- Brush the chicken lightly with olive oil.
- In a separate shallow dish, mix the grated Parmesan cheese and dried parsley.
- Press each side of the oiled chicken breast firmly into the Parmesan mixture to coat.
- Preheat your air fryer to 380 degrees F (195 degrees C) for 5 minutes.
- Place the coated chicken breasts in the air fryer basket in a single layer, ensuring they do not overlap.
- Air fry for 12 to 15 minutes, flipping the chicken halfway through the cooking time. Cooking time depends on thickness.
- Check the internal temperature with a meat thermometer; it should read 165 degrees F (74 degrees C).
- Remove from the air fryer and let the chicken rest for 5 minutes before slicing.
Notes
- For extra crispy skin (if using bone-in, skin-on thighs), ensure the skin is very dry before seasoning.
- If your chicken breasts are very thick (over 1 inch), you may need to pound them slightly to an even thickness for consistent cooking.
- Do not overcrowd the air fryer basket; cook in batches if necessary to maintain air circulation.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 breast
- Calories: 310
- Sugar: 1
- Sodium: 450
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 42
- Cholesterol: 110