Air Fryer Chicken Breast with Herbs

This air fryer chicken breast with herbs is fast, juicy, and weeknight-easy. You’ll get golden edges, a fragrant garlic-herb crust, and tender meat in about 15 minutes. I’ve tested this recipe multiple times with 6–8 oz boneless skinless chicken breasts and dialed in timings by thickness so you don’t end up with dry chicken.

Why you’ll love it

• Juicy, not dry—guided by thickness + thermometer cues.
• Pantry herbs, no marinating required.
• Meal-prep friendly and naturally gluten- and dairy-free.
• Works in basket or tray-style air fryers.

Ingredients

• 4 boneless, skinless chicken breasts (6–8 oz/170–225 g each; about 1½ lb/680 g total)
• 1½ Tbsp olive oil (22 ml)
• 1 tsp fine kosher salt (6 g), or to taste
• ½ tsp black pepper (1 g)
• 1 tsp garlic powder (3 g)
• 1 tsp onion powder (2.5 g)
• 1½ tsp dried Italian seasoning (or ½ tsp each dried thyme, rosemary, parsley) (3 g)
• ½ tsp smoked paprika (optional) (1.5 g)
• 1 tsp lemon zest (optional) (2 g)

Swaps & Notes (diet-friendly)

Step-by-Step Instructions

• Prep & preheat. Preheat air fryer to 380°F (193°C) for 3–5 minutes. Pat chicken dry. If thicker than 1 inch (2.5 cm), lightly pound to even thickness for even cooking.

• Season. In a bowl, toss chicken with olive oil, salt, pepper, garlic powder, onion powder, Italian seasoning, paprika, and lemon zest.
• Air fry (side one). Arrange breasts in a single layer (no overlap). Air fry 6–8 minutes.

• Flip & finish. Flip and cook 4–7 minutes more, until the center reads 165°F (74°C) on an instant-read thermometer. See thickness guide below.
• Rest & slice. Transfer to a plate, tent loosely 5 minutes to retain juices, then slice across the grain.

Thickness time guide (380°F / 193°C):

• ¾ in (2 cm): 10–12 min total
• 1 in (2.5 cm): 12–14 min total
• 1¼ in (3.2 cm): 14–16 min total
  (Always confirm 165°F/74°C internal temp.)

Pro Tips & Variations

• Even thickness = even doneness. A few gentle taps with a mallet or rolling pin prevents overcooked thin ends.
• Dry rub > marinade (weeknights). This herb rub gives great flavor without time. If marinating, go light on acid (≤30 minutes) to avoid mushy texture.
• Quick brine for extra juiciness (optional): Dissolve 2 Tbsp (18 g) kosher salt in 2 cups (480 ml) water; submerge chicken for 15–30 minutes. Pat dry thoroughly before seasoning.
• Basket vs. tray air fryers: Basket models brown a touch faster. If using a tray, add 1–2 minutes.
• Frozen chicken? See FAQ for the frozen method.
• Flavor spins:
  • Lemon-pepper: Add 1 full Tbsp lemon zest + 1 tsp coarse pepper.
  • Garlic-parsley: Double garlic powder, finish with chopped fresh parsley.
  • Mediterranean: Add ½ tsp dried oregano + a pinch of sumac.
  • Mild heat: Add ¼–½ tsp crushed red pepper flakes.

Serving Suggestions

• Simple plate: Roasted baby potatoes and green beans.
• High-protein salad: Toss slices with arugula, cherry tomatoes, cucumbers, olives, and a lemon-olive oil vinaigrette.
• Grain bowl: Brown rice or quinoa, cucumbers, bell peppers, feta-style dairy-free crumble, and a dollop of hummus.
• Wraps: Whole-wheat tortilla or gluten-free wrap with lettuce, tomato, and yogurt-herb sauce (use dairy-free yogurt if needed).

Storage & Reheating

Storage: Cool, then store airtight.

• Fridge: 3–4 days
• Freezer: 2–3 months (slice first for faster thawing)

Reheating (avoid drying out):

• Air fryer: 320°F (160°C) for 3–5 minutes.
• Skillet: Medium-low with a splash of water or broth, cover 3–4 minutes.
• Microwave: 50% power in 30–45 second bursts, covered.

Food safety: Reheat leftovers to 165°F (74°C). Don’t leave cooked chicken at room temp >2 hours.

Troubleshooting

• Dry chicken: Overcooked or uneven thickness. Next time, pound evenly, follow the thickness guide, and rest 5 minutes.
• Underdone center: Increase total time by 1–2 minutes; verify your thermometer is accurate and insert into the thickest part.
• Pale color: Lightly mist chicken with oil and cook 1–2 minutes more; ensure preheat and no overcrowding.
• Sticking to basket: Lightly oil the basket or use a perforated parchment liner rated for air fryers.

FAQs

Q1: Can I cook air fryer chicken breast with herbs from frozen?
A: Yes. Preheat to 360°F (182°C). Cook frozen breasts 8–10 minutes, flip, season the top generously (the surface will have thawed), then cook 8–12 minutes more until 165°F (74°C). Total varies with thickness.

Q2: What temp should chicken breast reach?
A: 165°F (74°C) in the thickest part. Pull promptly and rest 5 minutes.

Q3: Do I need to brine?
A: No, but a quick 15–30 minute salt-water brine boosts juiciness. Pat very dry before seasoning.

Q4: Can I use bone-in breasts?
A: Yes, but add time: often 18–22 minutes at 380°F (193°C), flipping at the halfway mark. Always verify 165°F.

Q5: Which herbs work best?
A: Dried thyme, rosemary, parsley, oregano, or a premade Italian blend. Fresh herbs are great for finishing.

Nutrition (per serving)

Calories: ~220; Protein: ~35 g; Carbs: ~1 g; Fat: ~7 g