Boneless, skinless chicken breasts get cooked to perfection in 10 minutes in the air fryer in a simple lemon-garlic marinade. A quick and easy weeknight recipe.
In a container with a lid or a sturdy sipper-top plastic bag, combine the olive oil, lemon juice, mustard, garlic, red pepper flakes, and salt and pepper. Stir or squish to blend the ingredients. Add the chicken and turn to coat well. Seal the bag or container and refrigerate for 8 to 24 hours (the longer you marinate it, the more pronounced the flavors will be).
Set up your air fryer. Remove the chicken from the marinade and place it in a single layer in the basket or insert. Set the temperature to 400 F if you have a choice, dual heat, and set the timer for 10 minutes. After 10 minutes, check to see if the chicken is cooked through (165 F internal temperature). Add more time in 2-minute increments if needed. Let the chicken sit on a cutting board or plate for 2 minutes before serving. Slice if desired.
Notes
The chicken pieces won’t get crispy if they aren’t coated with some sort of crust like panko or breadcrumbs, but rather cook up much as they would in a high oven. If they are thick, you may need some extra time. Try not to crowd the chicken in the basket or insert. It’s ok if the pieces are touching but you don’t want them overlapping. The inside should be super juicy, as long as you don’t overcook it.You can use all kinds of marinades or brushing sauces on the chicken. I made these with a garlicky, mustard-ey, lemony marinade, but you can keep switching it up. Note that marinades that contain a lot of sugar (honey, maple syrup, etc.) might brown more on the outside. Keep an eye on the chicken and lower the heat if it seems to be browning too quickly.