Ingredients:

  • 1.5 lb chicken breasts, pounded to even thickness
  • 2 tbsp extra virgin olive oil
  • 1 tbsp garlic powder
  • 3 cloves fresh garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1/2 tsp smoked paprika

Instructions:

  1. In a small bowl, whisk together the olive oil, minced fresh garlic, garlic powder, oregano, thyme, rosemary, salt, pepper, and smoked paprika to create a paste.
  2. Pat the chicken breasts completely dry with paper towels. Coat the chicken thoroughly with the herb paste on all sides.
  3. Preheat the air fryer to 375°F (190°C) for 3 minutes.
  4. Place chicken in a single layer in the air fryer basket. Cook for 6 minutes, then flip the chicken using tongs.
  5. Continue cooking for 6–9 minutes until the exterior is mahogany-golden and the internal temperature reaches 160°F (71°C).
  6. Remove chicken and let it rest for 5 minutes under foil to allow carryover cooking to reach 165°F and juices to redistribute.