Go Back
–+ servings
Air Fryer Lemon Pepper Chicken Breasts | EpicureDelight

Air Fryer Lemon Pepper Chicken Breasts

No ratings yet
Juicy boneless chicken breasts with a bright lemon pepper crust, cooked at 400°F in 18 minutes. Pound to even thickness first — that single step is the difference between dry and perfectly done.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts pounded to ¾-inch even thickness
  • 2 tablespoons lemon pepper seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons olive oil
  • fresh parsley optional garnish

Method
 

  1. Pound each chicken breast between two sheets of plastic wrap to a uniform ¾-inch thickness using a meat mallet or rolling pin.
  2. Preheat air fryer to 400°F (200°C) for 3 minutes.
  3. Mix lemon pepper seasoning, garlic powder, salt, and lemon zest in a small bowl. Coat breasts on all sides with olive oil, then press the seasoning mixture firmly onto both sides.
  4. Place breasts in a single layer in the air fryer basket. Cook at 400°F for 9 minutes.
  5. Flip each breast and cook 8–9 more minutes until an instant-read thermometer reads 165°F at the thickest point.
  6. Rest on a cutting board for 5 minutes before slicing. Internal temperature will rise 3–5°F during resting.

Notes

  • Pound to ¾-inch uniform thickness — prevents dry edges and raw centers
  • Pat dry before coating — wet surface steams instead of sears
  • Zest goes in the rub; squeeze juice over after cooking only
  • Pull at 165°F internal temp — carryover adds 2–3°F
  • Rest 5 minutes before slicing to retain juices

Tried this recipe?

Let us know how it was!