Juicy Air Fryer Chicken Breast
A simple spice rub, an even thickness and a thermometer: juicy, golden air fryer chicken breast in about 20 minutes.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Makes
- 4 chicken breasts
The air fryer is one of the best ways to cook chicken breast on a weeknight: the hot, fast-moving air browns the outside before the inside dries out. Two habits make all the difference: even thickness and cooking to temperature, not the clock.
Times by size
| Breast size | Time at 380°F |
|---|---|
| 6 ounces | 14 to 16 minutes |
| 8 ounces | 16 to 20 minutes |
| 10 to 12 ounces | 20 to 24 minutes |
Air fryers vary, so start checking early. Chicken is safely cooked at 165°F in the thickest part. If yours tends to come out tough, see why chicken turns rubbery.
Juicy Air Fryer Chicken Breast
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Makes
- 4 chicken breasts
Ingredients
Method
If the breasts are uneven, pound the thick end between two sheets of plastic wrap to an even 3/4 inch. Pat them dry.
Mix the salt and spices. Rub the chicken with the oil, then the spice mix on all sides.
Preheat the air fryer to 380°F for 3 minutes if your model needs it.
Place the breasts in a single layer with space between them, cooking in batches if needed. Cook for 8 to 10 minutes, flip, and cook 8 to 10 minutes more, until 165°F in the thickest part.
Rest the chicken for 5 minutes before slicing across the grain.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
Questions, answered
How long do you cook chicken breast in the air fryer?
About 16 to 20 minutes at 380°F for an 8-ounce breast, flipping halfway. Always check that it reaches 165°F in the thickest part.
Can I cook frozen chicken breast in the air fryer?
Yes. It takes about 50% longer; cook until it reaches 165°F in the thickest part, and add the seasoning once the surface has thawed.
Why is my air fryer chicken dry?
It was cooked past 165°F, or the breast was uneven, so the thin end overcooked. Pound it to an even thickness and use a thermometer.
