These air fryer chicken breasts are my go-to for meal prep. Tender, juicy, ready in 15 minutes, and built to carry you through the whole week. A quick spice marinade, a few minutes in the air fryer, and you've got high-protein chicken for bowls, salads, and easy dinners. This is my Sunday reset.
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The secret is the marinade. Olive oil and spices season the chicken all the way through and keep it moist, no fuss. I have made this more times than I can count, and two things keep it juicy every single time: marinate at least 30 minutes, and pull the chicken at 165°F. Overcooking is the only thing that dries out a breast.
The best part is how far one batch goes. Slice it over rice, chop it into a salad, load it into a burrito bowl, or grab a piece cold from the fridge. Prep it once and lunch sorts itself out for days. If you are building out your meal prep rotation my Garlic Braised Kale and Asian Coleslaw pair perfectly with this and both come together in under 15 minutes.
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How to make Air Fryer Chicken Breasts (VIDEO)
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How to make (PICTURES)
- Step 1: Coat the chicken in oil and spices. Marinate 30 minutes or overnight.
- Step 2: Lay in the air fryer in a single layer.
- Step 3: Air fry at 425°F for 15 minutes, flipping halfway..
- Step 4: Rest 5 minutes, then slice. Serve. Store.
Juicy Air Fryer Chicken Breasts
Ingredients
Equipment
Method
- Combine the chicken with the olive oil and all the spices until evenly coated. Marinate at least 30 minutes, or overnight for deeper flavor.6 chicken breasts, 2 tablespoons olive oil, 1 tablespoon garlic powder, 1 tablespoon paprika, 1 teaspoon ground coriander, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon chili powder
- Place the chicken in the air fryer and cook at 425°F for 15 minutes, flipping halfway, until the internal temperature reaches 165°F.
- Let the chicken rest 5 minutes before slicing so the juices settle.
Notes
STORAGE
- I love making a batch at the start of the week for meal prep, it's perfect for salads or a quick protein at dinner. Store it in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
TOP TIPS
- Pat the chicken dry before it goes in the marinade. Dry chicken grips the oil and spices better.
- Pull it at 165°F. A thermometer is the difference between juicy and dry, don't guess.
- Rest it 3 to 5 minutes before slicing. Cut too early and all those juices run out onto the board.
- Overnight marinade is worth it. Thirty minutes works, but overnight is best.
Nutrition
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Mention @eatwithcarmen in all social platformsMore Meal Prep Chicken Breast Recipes
- Hot Honey Cilantro Lime Chicken - sweet, spicy, and made for rice bowls all week
- Chicken Satay Bowl - peanutty, protein-packed, and reheats like a dream
- Vietnamese Lemongrass Chicken - big flavor and super easy to batch for the week
- Crispy Air Fryer Chicken with Honey Lemon Glaze - another air fryer favorite to keep in rotation
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for Air Fryer Chicken Breasts
How long and at what temperature do you cook chicken breasts in the air fryer? About 15 minutes at 425°F, flipping halfway. It's hot enough to get a little color while keeping the inside juicy. Size varies, so always cook to an internal temperature of 165°F rather than by the clock.
How do you keep chicken breasts from drying out in the air fryer? Do not overcook them. Pull the chicken the second it hits 165°F and let it rest 5 minutes so the juices settle back in. A thermometer is your best friend here.
Do I have to marinate the chicken? No, but even 30 minutes makes a real difference in flavor and moisture. Overnight is best if you have the time.
How long does meal prep chicken last? Up to 4 days in an airtight container in the fridge, or 3 months in the freezer. It reheats well and is just as good sliced cold over a salad.
Rebeca Quik says
Wow!!! Sooo good ❤️