Pound to even thickness. Place each chicken breast between two sheets of parchment and gently pound the thicker end with a meat mallet or rolling pin until it’s about 3/4 to 1 inch thick throughout. Even thickness means even cooking and prevents dry edges.

Pat dry. Use paper towels to remove excess moisture. This helps the oil and seasoning stick and promotes better browning.

Season generously. In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, and oregano. Rub the chicken with oil, then coat all sides with the spice mix. Season the edges too—that’s where flavor can get lost.

Preheat the air fryer to 380°F (193°C). A hot basket gives the chicken a head start on color and seals in juices.

Arrange in a single layer. Place the chicken breasts in the basket without overlapping. If your air fryer is small, cook in batches for best results.

Air fry. Cook for 8–10 minutes, then flip and cook another 5–7 minutes. Total time is usually 13–17 minutes, depending on thickness and your air fryer model.

Check doneness. Use an instant-read thermometer. Pull the chicken at 160°F (71°C). Carryover cooking will bring it up to 165°F (74°C) while it rests.

Rest the chicken. Transfer to a plate and let rest for 5 minutes. This step keeps the juices inside instead of on your cutting board.

Slice and serve. Cut against the grain into thick slices. Finish with a squeeze of lemon and a sprinkle of parsley if you like.