Ingredients:

  • 4 (6 oz each) boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano

Instructions:

  1. Place the chicken breasts between sheets of plastic wrap and use a meat mallet to pound them to an even 3/4-inch thickness. Pat the meat completely dry with paper towels.
  2. In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, and dried oregano.
  3. Brush both sides of the chicken with olive oil, then generously apply the dry rub, pressing it into the meat to ensure it adheres.
  4. Preheat the air fryer to 375°F (190°C). Arrange the chicken in a single layer in the basket, ensuring they do not touch.
  5. Cook for 12 minutes, flipping the chicken halfway through at the 6-minute mark.
  6. Verify the internal temperature has reached 160°F (71°C) using an instant-read thermometer. Remove from the air fryer and tent loosely with foil.
  7. Allow the chicken to rest for 5 minutes. Carry-over cooking will bring the final temperature to 165°F (74°C) while preserving the juices.