Air Fryer Ranch Chicken
Use similarly sized chicken breasts for even cooking; thicker pieces may need an extra 2–4 minutes. Aim for an internal temperature of 165°F (74°C); start checking at 15 minutes. For less sodium, reduce ranch seasoning or use a low-sodium blend. Parmesan is optional; omit to reduce calories and sodium or use freshly grated for better melt. If avoiding gluten, choose a certified gluten-free ranch seasoning. Lightly oil or use spray only to help the coating crisp without excess fat. Let the chicken rest 3–5 minutes before slicing for juicier results. Storage: Refrigerate leftovers in an airtight container for up to 3–4 days; reheat in the air fryer at 350°F for 3–5 minutes.
Time: Prep: 5 mins, Cook: 18 mins, Total: 26 mins
Servings: 2
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons ranch seasoning mix
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- 1 tablespoon olive oil or olive oil spray
Instructions
- Pat the chicken breasts dry with paper towels.
- Rub each chicken breast with olive oil. Sprinkle the ranch seasoning mix evenly over both sides of the chicken. If using Parmesan, sprinkle it on top.
- Set the air fryer to 375°F (190°C) and preheat for about 3 minutes.
- Place the seasoned chicken breasts in the air fryer basket in a single layer. Lightly spray the tops with olive oil spray to help crisp up the coating.
- Cook for 15-18 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for a few minutes before slicing or serving.