Smoky Paprika Air Fryer Chicken Breast
Nutrition per Serving
Scored chicken breast + smoked paprika + air fryer = the easiest high-protein meal base you'll make this week. The cross-hatch cuts let seasoning penetrate deep and help the chicken cook evenly, so every bite has that smoky flavor. No marinating needed.
The key here is scoring the chicken before seasoning. Shallow cuts in a grid pattern increase surface area, which means more crispy edges and better seasoning distribution. A light oil spray keeps things moist without adding real calories. If you've made our Air Fryer Chicken Breast with Penne Pasta, you already know how well chicken breast works in the air fryer — this version strips it down to just the protein.
At 277 calories and 58g of protein per breast, this is a meal prepper's dream. Pair it with our Seasoned Air Fryer Potato Wedges for a complete meal, or slice it over a salad. Use our Daily Calorie Intake Calculator to see how this fits your goals.
Ingredients
- 3 boneless, skinless chicken breasts (1.65 lb / 750g total)
- 1 tablespoon smoked paprika (3 tsp)
- ½ teaspoon salt
- Oil spray
Instructions
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Step 1: Score the chicken
Use a sharp knife to make shallow cross-hatch cuts across the top of each breast, about ½ inch apart. This helps seasoning get into the meat and promotes even cooking.
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Step 2: Season one side
Sprinkle smoked paprika and salt over the scored side of each breast.
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Step 3: Season and rub
Flip the breasts and season the other side. Rub the paprika into the cuts with your hands so it gets into every groove.
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Step 4: Spray and air fry
Give each breast a light coat of oil spray. Place them in the air fryer basket — don't overlap. Cook at 356°F (180°C) for 12 minutes.
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Step 5: Flip and finish
Flip the chicken, spray lightly again, and cook for another 11 minutes. Check that internal temp hits 165°F (74°C).
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Step 6: Rest and serve
Let the chicken rest for 3 minutes before slicing. This keeps the juices in.
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