16–20 minutes at 190°C (fan 170°C / 374°F, gas mark 5).
Chicken breast cooks quickly and evenly in the air fryer — usually 16–20 minutes at 190°C, turning once. Size matters more than anything, so use the table below and always check the temperature.
Timing by size
A slim 150g fillet is done in about 14–16 minutes; a large 250g-plus breast can take over 20. Turning it halfway keeps it even, and a light coat of oil stops it drying at the edges.
Keep it juicy
Chicken breast is lean, so pull it out the moment it hits 75°C — no higher — and rest it for a minute or two. For techniques to keep it moist, see the guide on cooking chicken without drying it out.
Method
- Rub the breast with a little oil and season.
- Preheat the air fryer to 190°C.
- Cook for 16–20 minutes depending on size, turning halfway.
- Rest for a couple of minutes before slicing.
How to tell it's cooked
- 75°C in the thickest part
- No pink meat and clear juices
- Firm but still juicy when pressed
Times by size
| Size / type | Time |
|---|---|
| Small (about 150g) | 14–16 minutes |
| Medium (about 200g) | 16–18 minutes |
| Large (250g+) | 18–22 minutes |
| From frozen | add about 50% |
Food safety: Chicken must reach 75°C in the centre with clear juices and no pink. Cook from frozen only if your model allows it, adding roughly 50% more time and checking it's piping hot throughout.