Ingredients:

  • 1.5 lbs boneless skinless chicken breast
  • 2 tbsp olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder

Instructions:

  1. Place the chicken breasts between two sheets of parchment paper. Use a meat mallet to gently pound the thicker end of each breast until they are an even thickness of about 3/4 inch. Note: This prevents the thin end from overcooking.
  2. In a small bowl, whisk together the olive oil, sea salt, black pepper, smoked paprika, garlic powder, and onion powder.
  3. Pat the chicken breasts completely dry with paper towels. Rub the oil mixture generously over all sides of the meat. Note: Dry meat sears better.
  4. Preheat the air fryer to 380°F (193°C).
  5. Place the chicken in the basket in a single layer without overlapping.
  6. Cook for 6 minutes until the edges start to sizzle.
  7. Flip the chicken with tongs.
  8. Cook for another 6-9 minutes until the internal temperature reaches 160°F (71°C).
  9. Remove the chicken from the air fryer.
  10. Let it rest on a plate for 5 minutes to allow the carry over heat to reach 165°F (74°C) and juices to redistribute.