1tablespoonavocado oilsub with another high heat oil
1teaspoonsmoked paprika
1teaspoondried thyme
1/2teaspoononion powder
1/2teaspoongarlic powder
1/2teaspoonsalt
1/4teaspoonblack pepper
freshly chopped parsley, for garnishoptional
Instructions
If the chicken breasts are quite large, place in a zip top bag and pound to uniform thickness, or butterfly the chicken by cutting it in half lengthwise to make 2 pieces.
1 lb. boneless skinless chicken breasts
Pat the chicken dry, then brush evenly with the oil.
1 tablespoon avocado oil
Combine the smoked paprika, thyme, onion powder, garlic powder, salt and pepper in a small bowl, then rub evenly all over the chicken.
Air fry the chicken breasts at 380 degrees in a single layer for 8 minutes, then flip and continue cooking until an instant read thermometer inserted into the thickest part of the breast reaches 165 degrees, around 7-10 minutes more depending on the size and thickness. Cover the chicken loosely with foil and allow to rest for 5-10 minutes before slicing. Enjoy!
freshly chopped parsley, for garnish
Notes
Pro tip: Make sure the chicken breasts are the same thickness for even cooking.
All air fryers vary, so treat the cooking time listed as a guide. Be sure to adjust the cooking time accordingly if using smaller or larger chicken breasts.
Once the chicken has been coated with oil and seasoning, allow it to stand at room temperature for about 15 minutes to one hour for maximum flavor and to ensure even cooking.