Ingredients:

  • 4 boneless, skinless Chicken Breasts (approx. 6 oz each)
  • 2 Tbsp Olive Oil (or Rapeseed Oil)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Dried Thyme or Oregano

Instructions:

  1. Pat the chicken breasts thoroughly dry using paper towels—this is essential for developing a good crust.
  2. Place each breast between two sheets of cling film or parchment paper. Use a kitchen mallet or rolling pin to lightly pound the thickest end of the breast until the entire piece is roughly 1-inch (2.5 cm) thick. Aim for consistency.
  3. In a small bowl, combine all the seasoning ingredients (salt, pepper, paprika, garlic powder, onion powder, and dried herbs). Give it a thorough mix.
  4. Drizzle the olive oil over the flattened chicken breasts, tossing to coat lightly. Sprinkle the mixed rub liberally over all sides of the chicken, pressing gently to ensure the spices adhere.
  5. Preheat the air fryer to 380°F (195°C) for 5 minutes. Preheating is vital for immediate searing.
  6. Lightly spray the air fryer basket with a high-heat cooking spray. Arrange the chicken breasts in the basket in a single layer. Do not overlap them; cook in batches if necessary.
  7. Cook the chicken for 6 minutes.
  8. Using tongs, flip the chicken breasts. Continue cooking for another 6 to 10 minutes.
  9. At the 12-minute mark, begin checking the internal temperature using an instant-read thermometer. The chicken is cooked when the internal temperature reaches 165°F (74°C) in the thickest part.
  10. Immediately remove the chicken from the air fryer and transfer it to a clean cutting board. Cover loosely with foil and allow it to rest for a full 5 minutes before slicing or serving. This guarantees a tender result.