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Air Fryer Juicy Chicken Breast
Dear Air Fryer, where have you been all my life? If I told you chicken breast and Brussels sprouts could be this juicy, this tender, this crisp, this succulent, this indulgent, this consistently perfect time after time and this easily made, you would immediately say NO WAY!!! But it’s true. Oh, and there’s also the vinegary shallot butter of my dreams. You’re welcome.
Air Fryer Juicy Chicken Breast
Ingredients:
4 chicken breasts
1 lb brussels sprouts, halved and any outer leaves stripped
¼ cup olive oil
½ tsp kosher salt
Blackening Seasoning:
1 tsp chipotle chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp kosher salt
Vinegary Shallot Butter:
1 large shallot, minced
4 tbsp butter
¼ cup walnuts
1 tbsp red wine vinegar
Instructions:
•In a medium bowl, mix together your blackening seasoning. Coat each chicken breast with seasoning. Let sit for 10 minutes on the kitchen counter to come to room temperature before cooking.
•Meanwhile, prepare Brussels sprouts in a medium bowl. Toss with olive oil and salt.
•Depending on the size of your air fryer and chicken breasts, arrange the chicken and Brussels sprouts in the air fryer basket at 375 degrees for 8 minutes, being careful not to overcrowd the basket to avoid steaming. I did one breast and a half cup of brussels sprouts at a time. You can keep completed batches warm spread in a single layer on a baking sheet in a 200F oven.
•After 8 minutes, open the air fryer and flip the chicken. Spray with olive oil before cooking for another 7-9 minutes or until internal temperature reaches 165F degrees and vegetables are golden brown and crisp.
•While chicken cooks, prepare the Vinegary Shallot Butter. Over medium heat, add butter and shallots to frying pan with a pinch of salt and cook until shallots wilt and butter bubbles and froths and begins to deepen in color, about 3 minutes. Drop heat to medium-low, add walnuts to the pan, and continue cooking another 2-3 minutes to toast the nuts and further concentrate the shallot flavor. Add red wine vinegar, swirl to combine all elements, then keep warm over low heat until ready to use.
•To serve, drizzle shallot butter over chicken and brussels sprouts and enjoy!
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