Chicken Breast (Air Fryer)

2 tsp brown sugar

1 tsp paprika

1 tsp dried oregano

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt

1/8 tsp black pepper

2 boneless, skinless chicken breasts

1 tsp olive oil

In a small bowl, combine the brown sugar, paprika, dried oregano, garlic powder, onion powder, salt and pepper. Stir or whisk until well combined.

Pat the chicken dry with paper towels. Place chicken breasts in a zip-top bag or between two layers of parchment paper and use a meat mallet or rolling pin to pound them to an even thickness.

Rub the olive oil over all sides of the chicken breasts. Then rub the spice mixture on both sides of the chicken.

Place chicken in a single layer in the air fryer. Cook at 400° for 8 minutes, then flip the chicken over and continue cooking for 5-12 more minutes, or until the internal temperature of the chicken is 165° F at the thickest part of the breast. (The cook time will depend on the size of your chicken breasts.)

Let chicken rest for 5 minutes before slicing and serving.

Spray the top of the chicken with cooking oil after placing it in the air fryer and after turning it to get a more “fried chicken” taste.

Add 1/2 tsp of chili powder to the rub for a bit of heat.

Use smoked paprika for a smoky flavor.

You can cook these chicken breasts ahead of time to make prepping meals easier later on.

Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.

Freezer: Once cool, slice or chop (if desired) and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: You can reheat cooked chicken breasts in the air fryer at 350° F for about 5 minutes. Preheat the air fryer before adding the chicken. Or, reheat gently in the microwave or oven. To keep the chicken moist when heating in the oven or microwave, add a tiny splash of water to the dish with the chicken and cover to trap in the moisture while reheating.