Air Fryer Foil Packet Chicken Breast
Juicy, steam-sealed chicken breasts cooked in foil packets inside the air fryer. Generous seasoning and trapped moisture deliver tender, flavorful results with almost no cleanup.
Equipment
- 1 | Air fryer |
- 2 | Sheets heavy-duty aluminum foil |
- 1 | Meat thermometer | optional but recommended
- 1 | cutting board |
Ingredients
- 2 | | large boneless skinless chicken breasts |
- 2 | tbsp | olive oil |
- 1 | tsp | salt |
- 1 | tsp | black pepper |
- 1 | tsp | paprika |
- 1/2 | tsp | garlic powder |
Instructions
- Tear two large sheets of heavy-duty foil and lightly oil the centers.
- Pat chicken breasts dry with paper towels.
- Drizzle olive oil over both sides of each breast.
- Season generously with salt, pepper, paprika, and garlic powder; rub in well.
- Place each breast in the center of a foil sheet and seal tightly into packets.
- Preheat air fryer to 375°F for 3 minutes.
- Cook packets in a single layer for 18–22 minutes until internal temperature reaches 165°F.
- Rest 5 minutes before opening. Serve immediately.
- Tip: Watch for the steam release when opening—it means the chicken stayed juicy.
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat gently in the air fryer at 320°F for 4–5 minutes.
Swap paprika for smoked paprika or add cayenne for heat.
Packets can be assembled up to 8 hours ahead and refrigerated.
Reheat gently in the air fryer at 320°F for 4–5 minutes.
Swap paprika for smoked paprika or add cayenne for heat.
Packets can be assembled up to 8 hours ahead and refrigerated.