Air Fryer Lemon Chicken Breasts
Moist marinated chicken cooks up to be juicy and tender every time with this easy air fryer recipe. Great as a main dish, an ingredient in other recipes and for meal prepping.
Servings: 8 4-ounce servings
Calories: 168kcal
Ingredients
- 2 tablespoons olive oil
- 2 fresh sprigs rosemary chop the rosemary leaves for stronger rosemary flavor
- 4 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Juice of one lemon
- 4 8-ounce boneless skinless chicken breasts
- 1 lemon halved (for serving)
Instructions
- In a gallon Ziploc bag or large bowl combine the olive oil, rosemary, garlic, lemon juice, salt, pepper and lemon juice. Add the chicken breasts.
- Toss to coat and place the chicken into the refrigerator to marinate for at least 30 minutes up to 4 hours.
- When ready to cook, remove the chicken from the ziploc bag or bowl and discard the marinade. Lightly spray the air fryer basket with olive oil spray.
- Place the chicken into the prepared air fryer basket in a single layer and cook on at 370 degrees F for 13-16 minutes (turning it over halfway through using tongs) or until the thickest part of the chicken reads an internal temperature of 165F with a food thermometer.
- Remove the chicken from the air fryer and allow to rest for 2-3 minutes before serving.
Notes
Tips for Best Results
Don't overcook. It's important to monitor the chicken so it does not overcook risk drying it out.
Use a meat thermometer. Use an instant-read thermometer to verify the internal temperature of the chicken reaches 165 degrees F. Checking the color of the juices is an unreliable method to check if the chicken is done.
Pick same size chicken breasts. Use chicken breasts the same size so they cook in the same amount of time. For this recipe we base it on 8-ounce boneless chicken breasts.
All air fryers cook slightly differently so the cooking time may vary slightly. The size and wattage of your air fryer will effect how long it takes to cook food. It's important to monitor when cooking to ensure food is done but not overcooked.
Rest the chicken. After cooking allow the chicken it sit, 'rest' for 2-3 minutes. Resting meat after cooking allows the juiced to redistribute before slicing giving the best juicy chicken.
Don't marinate longer than 12 hours. Lemon juice (or other acids) can tenderize meat but when marinating for longer durations will make meat tough. This recipe only uses juice of half a lemon but we still recommend marinating at least 30 minutes and no longer than overnight if made the night prior (12 hours).
Do not reuse chicken marinade. Discard any marinade that has been used for raw chicken breasts. The marinade can include harmful bacteria from the uncooked chicken that can make you ill. This is not a concern ON the chicken because it will cook which kills any bacteria.
Storing leftovers
Store leftover cooked chicken in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 168kcal | Carbohydrates: 2g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 423mg | Potassium: 448mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 46IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 1mg