Even out the chicken: Pat the chicken breasts dry. If the breasts are very thick on one end, cover them with plastic wrap and pound the thick part down so each breast is a fairly even thickness. This helps them cook through at the same rate.

Season: Rub the chicken all over with the olive oil, then sprinkle on the salt, garlic powder, paprika, onion powder, Italian seasoning, and black pepper, pressing the seasoning onto both sides.

Preheat the air fryer: Preheat your basket air fryer to 380°F for 3 to 5 minutes.

Air fry the first side: Place the breasts in a single layer in the basket with space between them, working in batches if needed. Air fry at 380°F for 9 minutes.

Flip and finish: Flip the breasts and air fry for another 8 to 11 minutes, depending on their size, until the thickest part reaches 165°F on a meat thermometer. Air fryer models and breast sizes vary a lot, so the thermometer is your real doneness test, not the clock.

Rest before slicing: Move the chicken to a plate, tent loosely with foil, and rest for 5 minutes before slicing. Cutting in too early lets the juices run out and leaves the chicken drier.