4boneless skinless chicken breastsabout 6 ounces each
olive or avocado oil spray
Pound the thicker end of each chicken breast to even it out so they will cook more evenly. Pat chicken dry with paper towel.
In a small bowl, combine salt, garlic powder, onion powder, parsley, paprika, and cayenne pepper.
Spritz chicken with oil and rub to coat. Season both sides of chicken with the seasoning.
Place chicken in the air fryer basket in a single layer, no overlapping. Cook at 380˚F/193˚C for about 10 minutes, turning halfway, until cooked through and instant read thermometer inserted into center of thickest part reads 155˚F/68˚C.
Let chicken rest for 5-10 minutes to finish cooking, then slice and serve.
Cooking time may vary depending on air fryer and chicken breast size. Use a meat thermometer to ensure your chicken doesn't overcook and dry out.