The Best Ever Air Fryer Chicken Breast
Prep Time 10minutes minutes
Cook Time 15minutes minutes
Marinade Time 30minutes minutes
Total Time 55minutes minutes
Ingredients
2 Chicken Breasts skinless, boneless (6-8 oz each)
1/2 cup Balsamic Vinegar
1/4 cup Coconut Aminos
2 Tbsp Lemon Juice
1 Tbsp Dried Oregano
1 tsp Garlic Powder
1 tsp Onion Powder
Avocado Oil Spray
Pepper
Instructions
Add the balsamic vinegar, coconut aminos, lemon juice, garlic powder, onion powder, and oregano to a small mixing bowl and whisk together
Place the chicken breasts in a shallow dish and pour the marinade over top. Let the chicken sit in the marinade for at least 30 minutes to an hour (flip in the marinade halfway through)
When the chicken is done marinating, take the chicken out of the marinade.
Season with pepper on both sides
Place the chicken in the Air Fryer basket and spray with avocado oil spray. Set temp to 360 and timer for 10 minutes, flip chicken breast and cook an additional 3-5 minutes*
Cook time is between 13-15 minutes depending on size of the chicken breast
Check the internal temp, it should be 165′ when fully cooked – cook time might be longer for larger chicken breasts and for thin cut breasts, start checking at 10 minutes
Flavor Variations
Garlic Butter Chicken Breast
Mix 2 tbsp melted butter + 2 minced garlic cloves + parsley.
Brush on chicken before and after cooking.
Lemon Herb Chicken
Marinate chicken in lemon juice, olive oil, garlic, rosemary, thyme, salt, pepper for 30 min.
Air fry as usual. Finish with extra lemon juice.
Spicy Cajun Chicken
Season with paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, pepper.
Optional: brush lightly with oil for crispiness.
Honey Mustard Glazed Chicken
Mix 1 tbsp honey + 1 tbsp Dijon mustard + pinch of paprika.
Brush on during last 3–4 minutes of air frying to avoid burning.
Parmesan Crusted Chicken
Mix grated Parmesan + breadcrumbs + Italian herbs.
Lightly spray chicken with oil and coat with mixture.
Air fry until golden and crispy.
Pro Tips for Juicy Chicken
Brine first: Soak in 1 cup water + 1 tsp salt for 15–20 min to lock moisture.
Pat dry: Removes excess water to help crisp the outside.
Even thickness: Pound thicker areas so chicken cooks evenly.
Don’t overcrowd: Cook in a single layer for even cooking.
Use a thermometer: 75°C (165°F) ensures safe, juicy chicken.
Rest: Always rest 5 minutes; juices redistribute.
Optional finishing touches: Fresh herbs, squeeze of lemon, or a dab of butter.
Serving Suggestions
Sliced over salads or pasta
With roasted vegetables
In sandwiches or wraps
With rice or quinoa bowls