Air Fryer Herb Chicken Breast
Why this recipe works
- Fast weeknight cooking: The air fryer cooks lean chicken breast quickly, with minimal active preparation.
- Simple flavour base: Garlic, olive oil and dried Provençal herbs coat the surface evenly, giving the chicken a savoury, aromatic finish.
- Useful beyond dinner: The cooked chicken keeps well for salads, wraps, grain bowls or quick reheated meals.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the chicken rest for 3 to 5 minutes so the juices settle before cutting.
- Serve warm or chilled: It is best served warm straight after resting, but also works well chilled and sliced for salads.
Texture tips
- Even thickness helps: Choose chicken breasts of similar thickness, or gently flatten the thicker end so they cook evenly.
- Check the thickest part: For best results, cook until the thickest part reaches 74°C (165°F), then rest before slicing.
Ingredient notes
- Herb choice: Herbes de Provence gives a fragrant, savoury profile; Italian seasoning makes a slightly softer, more familiar herb swap.
- Add lemon at the end: Squeezing lemon over the chicken after cooking keeps the flavour fresh without dulling the herbs during frying.
Make-ahead tips
- For meal prep: Cool completely, then refrigerate in an airtight container for up to 3 days.
- Reheat gently: Reheat in the air fryer at 180°C (355°F) until piping hot, or slice cold for salads.
- Freezer option: Freeze the cooled cooked chicken for up to 2 months, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Pat the chicken dry with kitchen paper. In a bowl, mix the olive oil, finely grated garlic, herbes de Provence, fine sea salt and black pepper. Add the chicken and coat well on all sides.
- Heat the air fryer to 190°C (375°F) for 3 minutes. Arrange the chicken in the basket in a single layer. Air fry for 10 to 14 minutes, turning halfway, until cooked through and the thickest part is no longer pink.
- Squeeze over the lemon, then rest the chicken for 3 to 5 minutes. Slice and spoon over any juices from the basket to keep it moist.
Recipe notes
Tips
- For the juiciest result, choose chicken breasts that are a similar thickness, or gently bash the thicker end to even them out before coating.
- If you have a thermometer, aim for 74°C (165°F) in the thickest part, then rest before slicing.
- For anyone who is pregnant, elderly, immunocompromised, or very young, ensure the chicken is cooked all the way through and piping hot.
Substitutions
- Replace Herbes de Provence with Italian seasoning for a slightly different herb profile.
- Replace Olive oil with Extra-virgin olive oil for a fruitier finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in the air fryer at 180°C (355°F) for 4 to 6 minutes until piping hot, or slice cold for salads; freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 23min (7min active)
- Difficulty: Easy
- Cuisine: Fusion
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