Juicy Air-Fryer Steamed Chicken

Serves: 2
Cook time: 12–16 minutes (plus 5 minutes rest)

Ingredients

• 2 chicken breasts (180–200 g each), even thickness
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp Himalayan salt (to taste)
• 1 tsp mixed dried herbs
• Optional: 1 tsp olive oil or spray for light coating

Method (Air Fryer — Steam Function)

1. Prep: Pat chicken dry. If thick, butterfly or pound to ~2 cm for even cooking.
2. Season: Mix garlic powder, onion powder, smoked paprika, salt and mixed herbs. Lightly oil chicken (optional) and coat on all sides with the spice mix.
3. Preheat: Set air fryer to Steam (or Steam + Air Fry if available) at 180°C. Preheat for 2–3 minutes and fill the water reservoir per your model’s instructions.
4. Cook: Place chicken in a single layer in the basket. Cook 12–16 minutes until the thickest part reaches 75°C internal and juices run clear. Thinner pieces may finish closer to 12 minutes.
5. Rest: Transfer to a plate, tent loosely with foil and rest 5 minutes for maximum juiciness.
6. Serve: Slice across the grain. Great for salads, bowls, wraps or meal prep.

Tips

• For extra tenderness, dry brine: salt the chicken 30 minutes ahead, then season and cook.
• If your unit has Steam then Crisp, finish with 2 minutes at 190–200°C for a light surface crust after steaming.

Steaming in the air fryer locks in moisture while the spice blend adds bold flavour. The result is tender, sliceable chicken that works for busy weeknights and macro-friendly meal prep.