Place each chicken breast between two pieces of parchment paper or plastic wrap. Gently pound the thicker part with a rolling pin or meat mallet until the breast is a more even thickness.

You don't need to flatten it completely. The goal is just to get rid of that really thick section in the middle.

This step is easy to skip when you're hungry, but it makes a difference. A chicken breast that's roughly the same thickness cooks much more evenly.

In a small bowl, combine the salt, black pepper, paprika, garlic powder, dried oregano, and brown sugar.

Give it a good stir so the brown sugar and seasonings are evenly mixed.

Pat the chicken breasts dry with paper towels. Rub the olive oil over both sides of each chicken breast.

Sprinkle the seasoning mixture evenly over both sides, then gently rub it into the chicken so it sticks.

You should use all of the seasoning mixture between the two breasts.

Preheat your air fryer to 400°F (200°C) if your model calls for preheating.

Place the chicken breasts in the basket in a single layer, leaving a little space between them so the hot air can circulate.

Air fry at 400°F (200°C) for 11 to 12 minutes, flipping the chicken halfway through.

Start checking the chicken around the 10-minute mark if your breasts are smaller or your air fryer tends to run hot. Cooking time can vary a little depending on the thickness of the chicken and the particular air fryer.

The safest way to know it's done is to check the thickest part with an instant-read thermometer. The chicken should reach 165°F (74°C).

Transfer the chicken to a plate and let it rest for 3 to 5 minutes before slicing.

I used to cut into it immediately because, well, I was hungry. Waiting a few minutes makes the chicken noticeably nicer to eat, so now I try not to skip it.

Slice against the grain and serve.