Air-Fryer Chicken Breast

By Eleanore Park

Updated June 22, 2026

  • Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
25 minutes
Rating
4(1,195)
Comments
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By some kind of magic, an air fryer can transform a chicken breast into an easy, flavorful dinner with minimal effort. Part of this sorcery takes a cue from Eric Kim’s dry-brined chicken breast recipe, which calls for cutting the chicken breast in half, allowing you to pluck the smaller piece from the air fryer as soon as it’s done, leaving the thicker part to remain in the air fryer longer and preventing any overcooked bites. Paired with vinegar, soy sauce acts less as a salt and more as a marinating agent in this recipe. The circulating heat and compact space of the air fryer allows the ingredients to reduce into a sweet and slightly sticky sauce as they collect at the bottom, emboldening their flavors.

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Ingredients

Yield:1 to 2 servings

  • 1 large boneless, skinless chicken breast (about 11 ounces)

  • Salt

  • Freshly cracked black pepper

  • 2 teaspoons light brown sugar

  • 1 tablespoon rice vinegar

  • 1 tablespoon low-sodium soy sauce

  • 2 teaspoons olive oil

  • Lime wedge (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (1 to 2 servings)

4 grams carbs; 114 milligrams cholesterol; 247 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 427 milligrams sodium; 36 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat air fryer to 375 degrees, if preheating is recommended for your air fryer.

  2. Step 2

    Pat chicken breast dry with a paper towel. Cut chicken breast in half crosswise into two pieces of equal weight, creating one shorter, thicker piece and one longer, thinner piece. Season chicken generously on all sides with salt and pepper; rub brown sugar all over. (Chicken breast can be seasoned and left uncovered for up to 12 hours in the refrigerator. Let the chicken come to room temperature before cooking.)

    Image of raw chicken breast being cut in half with a knife and tongs for making air-fryer chicken breast.
  3. Step 3

    In a medium bowl, combine the rice vinegar, soy sauce and olive oil. Toss chicken in soy sauce mixture until well coated and allow chicken to sit in marinade for 5 minutes.

    Image of chicken breast halves marinating in a bowl for making air-fryer chicken breast.
  4. Step 4

    Transfer chicken to the air fryer basket, setting leftover marinade aside. Cook for 6 minutes and flip the chicken over. Spoon the remaining marinade over chicken. Cook until chicken is lightly browned, the sauce has turned slightly sticky on the chicken and the internal temperature at the thickest part of the meat reaches 165 degrees, another 6 to 10 minutes. The thicker half of the breast may need a few more minutes to cook through than the smaller piece.

    Image of partially cooked chicken breast halves with a spoon pouring extra marinade over for making air-fryer chicken breast.
  5. Step 5

    Transfer the chicken to a cutting board to rest for at least 5 minutes so the juices can settle and redistribute. Slice the chicken against the grain. Pour any sauce left at the bottom of the air fryer over the chicken and serve. For some extra brightness, squeeze lime wedge all over the chicken, if desired.

    Image of cooked chicken breast being cut against the grain for making air-fryer chicken breast.

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Ratings

4 out of 5
1,195 user ratings
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Comments

Faith Fleming

Could something like this be made with the “toaster oven” style air fryer or only with the “pod” version? Assuming you have to use the air fryer basket along with a tray to catch the sauce?

Jan H in NC

My new GE Café range includes an air fryer setting on the oven. I am still looking for tips on adapting air fryer recipes meant for the freestanding device to use in the oven. For example, I’m not sure in this recipe if the sauce would cook down as described in the oven. Any tips would be appreciated.

anchovys instead and lemon zest

Delicious! The longer you let the chicken sit with the dry rub of brown sugar salt and pepper, the better the flavor. I made extra sauce and reduced the soy/vinegar/sugar for even more flavor. So simple and we quite enjoyed it.

GBeccles

I found this easy and delicious. I read some comments and also pounded the breast pieces to make thinner instead of cutting horizontally to make thinner. I think the lime is delicious and would consider it essential or at least a fresh lemon if lime was unavailable. Five stars for me and my husband who wants me to make it again.

Adam Price

Don’t know where I went wrong but this was tasteless. Also a weird way to cut the chicken and have it cook evenly in the air fryer. Wish I’d made cutlets, but will never know cause this was a no-go

Humanist

Delicious, great ROI.

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