Optional brine (30 minutes): Dissolve salt in water in a bowl. Submerge chicken breasts for 30 minutes, then rinse and pat very dry. This step boosts juiciness, especially for lean, thinner pieces.
Preheat the air fryer to 375°F (190°C) for 3–5 minutes. A hot basket helps the surface brown fast.
Prep the chicken: If the breasts are uneven, pound the thickest part to about 3/4–1 inch so they cook evenly. Pat dry—moisture on the surface prevents browning.
Season: Rub each breast with olive oil. Mix salt, pepper, garlic powder, onion powder, smoked paprika, and oregano. Coat all sides evenly. Add cayenne if you like a kick.
Air fry: Lightly spray the basket. Place chicken in a single layer with space around each piece. Cook for 8 minutes.
Flip and finish: Turn the breasts over and cook 5–8 more minutes, depending on thickness. Start checking at the 5-minute mark.
Check doneness: Use an instant-read thermometer. Target 160°F (71°C) in the center; the temp will rise to 165°F (74°C) while resting.
Rest: Transfer to a plate and tent loosely with foil for 5 minutes. This redistributes juices and keeps the meat tender.
Serve: Slice against the grain. Finish with a squeeze of lemon and a sprinkle of fresh parsley if you’d like.
