Air fryer blackened chicken
A dark, smoky Cajun spice crust on juicy chicken breast, cooled down with a quick lime sour cream.
- 30 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $2.55 a serving
- 410 calories
- Good the next day
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 2 servings.
- 2 chicken breasts
- ¼ cup sour cream
- ½ lime, juiced
From your pantry
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ¾ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
Each serving has about 410 calories, 52 g protein, 7 g carbs and 19 g fat, and costs about $2.55 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No sour cream? Plain Greek yogurt works.
- No limes? Lemons work.
Steps
Tap an underlined word for a quick explanation.
the air fryer to 380°F for 5 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Timer: 5 min
Lay the chicken between two sheets of plastic wrap and pound the thick end with a heavy pan until the breast is an even ¾ inch thick. Wash your hands.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt and pepper together.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Rub the chicken with the oil, then press the spice mix all over it in a thick, even layer.
Dolly’s tip: Use all of it. The heavy coat is what turns dark and smoky.Cook 8 minutes, flip, and cook 6 to 8 minutes more, until the thickest part reads 165°F.
Timer: 15 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
the sour cream and lime juice together with of salt while the chicken for 5 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 5 min
the chicken and serve it with the lime sour cream spooned over.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
