Prep the chicken. Pat the chicken dry with paper towels. For even cooking, pound thicker breasts to an even 3/4-inch thickness or slice them into cutlets.

Mix the seasoning. In a small bowl, combine Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper.

Season and coat. Place the chicken in a bowl. Add olive oil and lemon juice, then sprinkle the seasoning blend. Toss until every piece is well coated.

Optional crunchy coating. For a light crust, mix Parmesan and breadcrumbs. Press the chicken lightly into the mixture on both sides. Shake off any excess.

Preheat the air fryer to 380°F (193°C). Let it heat for 3 minutes for the best sear. Lightly spray the basket with oil to prevent sticking.

Air fry in a single layer. Arrange the chicken so the pieces don’t overlap. Air fry for 8–10 minutes for cutlets or tenders, 10–12 minutes for breasts, and 12–14 minutes for thighs, flipping halfway.

Check doneness. The chicken is done when the internal temperature hits 165°F (74°C). Thicker pieces may need another minute or two.

Rest and finish. Let the chicken rest 3–5 minutes to keep it juicy. Garnish with parsley and a squeeze of lemon, or add a drizzle of balsamic for extra depth.

Serve. Pair with a simple arugula salad, roasted potatoes, steamed green beans, or buttered noodles. It’s also great sliced over Caesar salad or tucked into a warm ciabatta roll.