How long to cook chicken breast in an air fryer

Fresh, air fry at

200°C

for 15 to 18 min (2 breasts, 150g each).

What each source says

Who says	How much	Temp	Time	Notes
Ninja's AF200UK chart Fresh	2 breasts, 150g each	200°C	15 to 18 min	Oil: Brushed with oil.
Ninja's AF200UK chart Fresh	4 breasts, 150g each	200°C	18 to 22 min	Oil: Brushed with oil.
Ninja's AF100UK chart Fresh	2 breasts Boneless	190°C	18 to 22 min	Oil: Brushed with oil.
Ninja's AF100UK chart Fresh	2 breasts Bone in	190°C	25 to 35 min	Oil: Brushed with oil.
Ninja UK's cooking times table Fresh		200°C	16 to 22 min

Sources tested different amounts in different machines, which is why the times don't match. Go by the row closest to how much you're cooking.

Air fryer or oven?

Source	Oven	Air fryer
Ninja UK's cooking times table	200°C, fan 180°C for 20 to 25 min	200°C for 16 to 22 min

Is it cooked?

Chicken breast must be cooked all the way through. The FSA's safe core temperature and time combinations are 70°C for 2 minutes, 75°C for 30 seconds or 80°C for 6 seconds. (Food Standards Agency)

A probe thermometer in the thickest piece is the quickest way to check. If it isn't there yet, give it a few more minutes and check again.

Getting it right

Ninja recommends 3 minutes of preheating. (Ninja's AF100UK chart)
For even browning, spread food in an even layer with no overlapping. (Ninja's AF100UK chart)
Shake the food at least twice during cooking. (Ninja's AF200UK chart)
Cook a smaller amount for less time and a larger amount for longer, and check often. (Ninja's AF100UK chart)
Start checking 2 minutes before the time is up, and make sure food has reached a safe temperature. (Ninja's AF200UK chart)

Cooking something with only oven instructions on the pack? Try the oven to air fryer converter. Two things to finish at once? The dual basket timer tells you when to start each.

Every time on this page is copied from the linked source, checked 2026-10-29. Pack instructions are as printed for that product. Other brands of the same food can differ. All our sources.