Ingredients:

  • 2 (6 oz / 170g) boneless skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) onion powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Using a meat mallet or heavy skillet, gently pound the thickest part of the breast until it is a uniform thickness of about 1 inch.
  2. Rub both sides of the chicken with olive oil. Combine the garlic powder, paprika, onion powder, salt, and pepper, then coat the chicken evenly, pressing the spices into the meat.
  3. Preheat the air fryer to 375°F (190°C). Place the chicken in the basket in a single layer. Cook for 12 to 15 minutes, flipping halfway through. Remove the chicken when the thickest part reaches an internal temperature of 160°F (71°C).
  4. Transfer the chicken to a plate and tent loosely with foil. Let it rest for 5-10 minutes to allow the juices to redistribute.