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Grilled seasoned chicken breast garnished with chopped parsley sits on a white plate.

Smoked Paprika Air Fryer Chicken Breast, No Mallet Required

Author: Jessica Haggard
Smoked paprika and a hot basket give boneless chicken breasts a golden, faintly crisp outside while the thick end stays juicy. No pounding, no brining, and no dry edges.
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Prep Time 10 minutes
Cook Time 22 minutes
Marinate Time 15 minutes
Total Time 47 minutes
Course Main Dishes
Cuisine American
Servings 6
Calories 188 kcal

Ingredients
 
 

Instructions
 

  • Preheat your air fryer to 380 °F for 3 to 5 minutes.
  • In a small bowl, mix together the smoked paprika, salt, black pepper, onion powder, garlic powder, and avocado oil until it forms a loose paste.
    A glass bowl containing olive oil, paprika, salt, black pepper, garlic powder, and brown sugar on a white surface.
  • Place the chicken breasts in a shallow dish or resealable bag and coat them evenly on all sides. Let them sit 15 to 20 minutes at room temperature so the paste sets on the surface and the chill comes off the meat.
    Raw chicken breasts coated in a reddish-brown marinade sit in a clear glass bowl on a white surface.
  • Arrange the breasts in the basket in a single layer, rounded side down, leaving space between each piece so air can move around them and they crisp instead of steam.
    Three uncooked, seasoned chicken breasts sit inside the basket of an air fryer, ready to be cooked.
  • Air fry at 380 °F for 22 minutes, flipping the chicken halfway through so it finishes rounded side up. Every air fryer runs a little differently, so start checking at the 18 to 20 minute mark, especially if your breasts are on the smaller side. You're looking for golden brown outsides and an internal temperature of 165°F at the thickest part of the breast.
    Three cooked pieces of seasoned chicken in an air fryer basket, with a pair of tongs holding one piece.
  • Once the chicken reaches temperature, move it to a plate and let it rest at least 5 minutes before slicing. Garnish with fresh herbs or a squeeze of lemon if you'd like, and serve with your favorite sides.
    Three seasoned chicken breasts, one sliced, rest on a grill pan, garnished with chopped parsley.

Notes

Timing is based on breasts around 7 to 9 ounces each. Chicken and air fryers both vary, so 165°F in the thickest part is the final word.
Check the thickest part of the breast, not the center. They're rarely the same spot.
Don't crowd the basket. Two batches beat one crowded one.
Serve: Warm and sliced, over rice or next to roasted potatoes.
Store: Refrigerate in an airtight container up to 4 days. Reheat at 350°F for 3 to 4 minutes.

Nutrition

Calories: 188kcalCarbohydrates: 1gProtein: 26gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 68mgSodium: 449mgPotassium: 448mgFiber: 0.3gSugar: 0.1gVitamin A: 329IUVitamin C: 0.03mgCalcium: 11mgIron: 1mg
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