Best Air Fryer Chicken Breast (Without Breading) Recipe

I perfected a Moist Air Fryer Chicken Breast in under 30 minutes, using a simple seasoning trick that gives it an unexpected depth of flavor.

I know I sound a bit smug, but this Best Air Fryer Chicken Breast (Without Breading) really surprised me. I call it my Moist Air Fryer Chicken Breast because it somehow stays juicy even when you rush dinner, and the outside gets just enough color to make you fork happy.

I toss the chicken with olive oil and a sprinkle of smoked paprika, nothing fancy, and somehow it tastes like I spent hours on it. It’s fast, weirdly forgiving, and has one small trick that keeps it from drying out — you’ll wanna try it the minute you can.

Ingredients

• Chicken breasts: High in lean protein, low carb, filling, versatile and great for meal prep
• Olive oil or avocado oil: Healthy monounsaturated fats, helps browning, adds subtle richness
• Garlic powder: Big flavor punch, no carbs, boosts savory notes, easy to use
• Smoked paprika: Gives smoky warmth, color, antioxidant benefits, its not spicy usually
• Italian seasoning: Herb mix, adds aromatic complexity, low calorie, brightens the chicken flavor
• Baking powder optional: Helps surface dry for better browning, gives slightly crisp exterior
• Lemon juice optional: Bright acidic lift, vitamin C, balances richness, makes flavors pop
• Melted butter optional: Adds rich mouthfeel, some saturated fat, great for finishing and indulgence

Ingredient Quantities

• 2 boneless, skinless chicken breasts (about 1 to 1 1/4 pounds total, roughly 8 to 10 oz each)
• 1 1/2 tablespoons olive oil or avocado oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon baking powder (optional, helps with browning)
• 1 tablespoon fresh lemon juice (optional)
• 1 tablespoon melted butter (optional, for extra richness)

How to Make this

1. Pat the chicken breasts dry with paper towels and, if one is much thicker than the other, gently pound to an even thickness about 1/2 to 3/4 inch so they cook evenly.

2. In a small bowl mix 1 1/2 tablespoons olive or avocado oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried Italian seasoning and 1/4 teaspoon baking powder (optional for better browning). Stir until combined.

3. Rub the spice oil mixture all over the chicken, coating both sides. You can let them sit 10 to 30 minutes at room temp if you want more flavor, but you can also cook right away.

4. Preheat the air fryer to 375 degrees F (190 C) for 3 to 5 minutes, and make sure the basket is clean so air flows well.

5. Place the breasts in a single layer in the basket, not touching, and spray or brush a little extra oil on top if needed so they brown better.

6. Cook about 10 to 12 minutes total, flip once halfway through at about 5 to 6 minutes. Thicker breasts may need 12 to 15 minutes. The key is internal temp, so check the thickest part with an instant read thermometer and remove at 165 degrees F (74 C).

7. If they havent reached temp, put them back in for 1 to 2 minute increments. When done, tent loosely and rest 5 minutes so the juices redistribute.

8. While they rest mix 1 tablespoon melted butter with 1 tablespoon fresh lemon juice (optional) and brush over the breasts for extra richness and bright flavor.

9. Slice against the grain and serve immediately. Dont overcrowd the basket on future batches and always rely on a thermometer, thats the trick to juicy chicken.

Equipment Needed

1. Air fryer with a clean basket large enough for two breasts
2. Instant read thermometer
3. Small mixing bowl
4. Measuring spoons and a 1 tablespoon measure
5. Silicone brush or oil mister
6. Paper towels
7. Cutting board
8. Meat mallet or rolling pin for pounding
9. Tongs
10. Sharp chef knife and a plate or foil for resting

FAQ

Best Air Fryer Chicken Breast (Without Breading) Recipe Substitutions and Variations

• Olive oil or avocado oil: Use canola, sunflower, or grapeseed oil, they all handle the air fryer heat well and you can use the same amount.
• Kosher salt: Swap with fine sea salt or table salt, but use less of the fine salt — about 3/4 teaspoon table/sea for every 1 teaspoon kosher, then taste.
• Smoked paprika: No smoked paprika? Use regular sweet paprika plus a pinch of chipotle powder or smoked salt for that smoky note, or just chili powder if you want a little heat.
• Fresh lemon juice: Replace with equal parts lime juice, white wine vinegar, or apple cider vinegar for brightness, or bottled lemon juice in a pinch.

Pro Tips

1) Dry-brine when you can. Salt the breasts and stick them in the fridge for a few hours or overnight uncovered, it firms the meat and gives way better flavor and juiciness. If you dont have time, even 20 to 30 minutes at room temp helps.

2) Use baking powder, but dont overdo it. A tiny bit in the rub helps the outside brown and get a little crisp, just dont add too much or it can taste off. Mix it well into the oil so it spreads evenly.

3) Always use an instant‑read thermometer and pull it smart. Probe the thickest part, not the edge. For the juiciest result try pulling at about 160 F then let it rest to reach 165 F while it sits — you get less dry chicken that way. If it’s under, put it back in for short 1 to 2 minute bursts, dont overcook.

4) Finish and slice right. Brush the butter + lemon mix on after it rests so the lemon stays bright and the butter doesnt burn. Slice against the grain into thin pieces so it feels tender, and save any juices to drizzle over leftovers.