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A vibrant, close-up image of golden-brown Air Fryer Garlic Herb Chicken Breasts, sliced to reveal juicy, tender meat, garnished with a sprinkle of fresh parsley.

Protein-Focused Meal: Air Fryer Garlic Herb Chicken Breast

Juicy, flavorful, and packed with protein, this air fryer garlic herb chicken breast is the kind of weeknight dinner that feels fancy but takes almost no effort. Simple spices, a touch of olive oil, and fresh herbs make it a healthy go-to that pairs well with just about anything.
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Prep Time 10 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 33 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 5-6 oz each)
  • 2 tbsp olive oil
  • 2 tablespoons garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon black pepper
  • 1 teaspoon fresh parsley, chopped (optional, for garnish)

Equipment

  • 1 Air Fryer
  • 1 Meat thermometer
  • 1 Mixing bowl

Method
 

  1. Pat chicken breasts dry with paper towels. This helps the oil and spices stick better.
  2. In a mixing bowl, combine olive oil, garlic powder, onion powder, oregano, thyme, paprika, salt, and pepper. Stir to make a quick marinade.
  3. Rub the spice mix evenly over each chicken breast, coating both sides.
  4. Preheat your air fryer to 375°F for 3 minutes.
  5. Place chicken breasts in the basket in a single layer (don’t overcrowd).
  6. Cook for 9 minutes, then flip the chicken and cook for another 8–9 minutes, or until the internal temperature reaches 165°F.
  7. Remove from the air fryer and let rest for 5 minutes before slicing. This keeps the chicken extra juicy.
  8. Garnish with fresh parsley and serve with veggies, rice, or a salad.

Notes

Nutrition (per serving, 1 chicken breast)
  • Calories: 260
  • Protein: 42g
  • Fat: 8g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Sugar: 0g
Notes
  • Swap dried herbs for fresh if you have them (double the amount for fresh).
  • If your chicken breasts are extra thick, pound them to even thickness so they cook evenly.
  • Store leftovers in an airtight container in the fridge for up to 3 days, or freeze cooked chicken for up to 2 months.