Ingredients
- 4 boneless skinless chicken breasts (about 6 ounces each)
- 1 teaspoon salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon smoked paprika
- pinch cayenne pepper
- olive or avocado oil spray
Instructions
- Pound the thicker end of each chicken breast to even it out so they will cook more evenly. Pat chicken dry with paper towel.
- In a small bowl, combine salt, garlic powder, onion powder, parsley, paprika, and cayenne pepper.
- Spritz chicken with oil and rub to coat. Season both sides of chicken with the seasoning.
- Place chicken in the air fryer basket in a single layer, no overlapping. Cook at 380˚F/193˚C for about 10 minutes, turning halfway, until cooked through and instant read thermometer inserted into center of thickest part reads 155˚F/68˚C.
- Let chicken rest for 5-10 minutes to finish cooking, then slice and serve.
Notes
Cooking time may vary depending on air fryer and chicken breast size. Use a meat thermometer to ensure your chicken doesn't overcook and dry out.