Ingredients 1x2x3x

• 2 boneless, skinless chicken breasts (about 8–10 ounces each)
• 1 tablespoon olive oil (or avocado oil)
• 1 teaspoon kosher salt (reduce to 3/4 teaspoon if using table salt)
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried oregano or Italian seasoning
• Optional: 1/4 teaspoon chili powder or cayenne for heat
• Optional to finish: lemon wedges and chopped fresh parsley

Method

1. Prep the chicken. If the breasts are very thick on one end, pound them to an even 3/4–1 inch thickness. This helps them cook evenly and stay juicy.
2. Pat dry. Use paper towels to remove surface moisture. Dry chicken browns better.
3. Season well. Rub the chicken with oil, then mix salt, pepper, garlic powder, onion powder, paprika, and oregano. Sprinkle evenly on both sides and press to adhere.
4. Preheat the air fryer. Set it to 380°F (193°C) for 3 minutes. A warm basket helps with browning.
5. Cook the first side. Place chicken in a single layer in the basket. Air fry for 8–9 minutes at 380°F.
6. Flip and finish. Turn the breasts and cook another 5–8 minutes, depending on thickness. Start checking at the 5-minute mark.
7. Check doneness. Use an instant-read thermometer. The center should reach 165°F (74°C). If not there yet, cook in 1–2 minute bursts.
8. Rest the meat. Transfer to a plate and rest 5 minutes. This lets the juices settle for a tender, juicy bite.
9. Finish and serve. Squeeze a little lemon over the top and sprinkle with parsley if you like. Slice against the grain.

Nutrition