Bring to Room Temperature: Take the chicken breasts out of the fridge 15–20 minutes before cooking so they cook evenly. Pat them completely dry with paper towels — a dry surface is the secret to a golden, lightly crispy exterior instead of steaming.

Pound to Even Thickness: Place each breast between two sheets of plastic wrap or in a zip-top bag and pound the thicker end down to an even ¾-inch thickness using a meat mallet or rolling pin. This is the single most important step for juicy air fryer chicken breast — thin ends overcook while thick centers stay raw.

Season Generously: Rub each breast all over with olive oil. In a small bowl, mix the smoked paprika, garlic powder, onion powder, Italian seasoning, salt, black pepper, and cayenne (if using). Sprinkle the rub evenly over both sides of each breast, pressing gently so it adheres.

Preheat the Air Fryer: Preheat your air fryer to 380°F (193°C) for 3–5 minutes. A properly preheated basket starts the crust-forming immediately and prevents sticking.

Air Fry: Place the chicken breasts in the air fryer basket in a single layer, leaving space between them for air to circulate — cook in batches if needed. Air fry at 380°F for 8 minutes, then flip and cook for another 6–8 minutes (14–16 minutes total), until the thickest part registers 160–162°F (71–72°C) on an instant-read thermometer. Thicker breasts may need the full 18 minutes.

Rest and Slice: Transfer the chicken to a cutting board and rest for 5 minutes. The internal temperature will climb to the safe 165°F (74°C) during carryover cooking while the juices redistribute. Slice against the grain and serve.