I make this air fryer chicken breast whenever I want something simple, healthy, and reliably juicy. The quick saltwater brine makes a huge difference, keeping the chicken tender and full of flavor. I love how fast it cooks and how easy it is to use this recipe for weeknight dinners, meal prep, salads, or sandwiches.
Why You’ll Love This Recipe
I rely on this recipe because it gives me juicy chicken breasts every single time without complicated steps. I like that the brine locks in moisture while the air fryer cooks the chicken quickly and evenly. The seasoning is simple, flavorful, and made with pantry staples, which makes this recipe both practical and satisfying. It’s also high in protein and works well for many eating styles.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
I begin by gently pounding the thicker end of each chicken breast so all pieces are an even thickness. This helps them cook evenly in the air fryer.
Next, I prepare the brine by dissolving 1/4 cup kosher salt into 6 cups of lukewarm water. I place the chicken breasts into the brine, cover the bowl, and refrigerate for 1 to 1½ hours.
Once the brining time is done, I remove the chicken from the water, discard the brine, and pat the chicken completely dry with paper towels. I lightly spray each breast with olive oil.
In a small bowl, I mix the garlic powder, onion powder, dried parsley, smoked paprika, and cayenne pepper. I rub the seasoning evenly over both sides of each chicken breast.
I preheat my air fryer to 380°F, place the chicken in the basket in a single layer, and cook for about 5 minutes per side. I flip the chicken halfway through cooking and remove it once the internal temperature reaches 165°F.
Servings And Timing
This recipe makes 4 servings, with 1 chicken breast per serving.
Prep time is about 5 minutes, cooking time is approximately 10 minutes, and brining takes about 1 hour.
Total time is around 1 hour and 15 minutes.
Variations
When I want extra flavor, I swap the spice mix for a Cajun or smoky seasoning blend. Sometimes I skip the cayenne pepper for a milder version or add a pinch of chili powder for more heat. I also enjoy using this recipe as a base and changing the spices to match different cuisines.
Storage/Reheating
I store cooked chicken breasts in an airtight container in the refrigerator for up to 4 days. For longer storage, I let the chicken cool completely and freeze it for up to 3 months. When reheating, I use the air fryer, microwave, or a skillet over low heat with a small splash of water to keep the chicken from drying out.
FAQs
Can I skip the brining step?
I can skip it if needed, but I find the chicken stays much juicier when I take the time to brine.
How do I know when the chicken is fully cooked?
I always check that the internal temperature reaches 165°F using a meat thermometer.
Can I use larger chicken breasts?
I can, but I increase the cooking time slightly and make sure to flip them halfway through.
Why does my chicken sometimes cook unevenly?
I’ve learned that uneven thickness or overcrowding the air fryer basket can affect cooking time.
Can I make this recipe for meal prep?
I use this recipe all the time for meal prep because the chicken stores and reheats very well.
Conclusion
I keep this air fryer chicken breast recipe on repeat because it’s quick, dependable, and incredibly juicy. The simple brine and easy seasoning make it a staple in my kitchen, whether I’m cooking dinner or preparing meals ahead of time.
This Air Fryer Chicken Breast recipe delivers juicy, flavorful chicken every time thanks to a simple saltwater brine and a quick cook in the air fryer. It’s perfect for healthy dinners, meal prep, or adding protein to salads and sandwiches.
Total Time:1 hour 15 minutes
Yield:4 servings
Ingredients
4 small boneless, skinless chicken breasts (about 6 ounces each)
6 cups lukewarm water
1/4 cup kosher salt (for brining)
Olive oil spray
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
Instructions
Pound the thick end of each chicken breast to ensure even thickness.
Prepare the brine by dissolving kosher salt into lukewarm water in a large bowl. Add chicken breasts, cover, and refrigerate for 1 to 1½ hours.
Remove chicken from the brine, discard the liquid, and pat dry with paper towels.
Lightly spray each chicken breast with olive oil.
In a small bowl, combine garlic powder, onion powder, dried parsley, smoked paprika, and cayenne pepper.
Rub the seasoning evenly over both sides of the chicken breasts.
Preheat the air fryer to 380°F.
Place chicken in the air fryer basket in a single layer. Cook for about 5 minutes per side, flipping halfway through, until internal temperature reaches 165°F.
Remove from air fryer and let rest briefly before serving.
Notes
Brining is optional but strongly recommended for maximum juiciness.
Adjust spices to suit your taste or use a pre-made seasoning blend.
Don’t overcrowd the air fryer basket to ensure even cooking.
