Slice the chicken breasts in half horizontally to create four uniform fillets. Then, place the fillets on a cutting board, cover them with plastic wrap, and use a rolling pin or meat tenderizer to pound each piece evenly. This ensures that the chicken cooks consistently and stays tender.

In a small bowl, mix together the mayonnaise, minced garlic, onion powder, Italian seasoning, garlic powder (if using), and salt. Divide the mixture evenly among the four chicken fillets from Step 1, spreading it over both sides of each fillet. This will add moisture and flavor to the chicken as it cooks. I find the mayonnaise really helps keep the chicken juicy in the air fryer.

In a shallow bowl, combine the panko breadcrumbs and grated parmesan cheese. Dredge each seasoned chicken fillet from Step 2 in this mixture, pressing lightly to help the coating adhere well on all sides. Turn and repeat until fully coated, then shake off any excess. The parmesan will create a crispy, savory crust as it cooks.

Preheat your air fryer to 390°F (199°C). Place the coated chicken fillets into the basket in a single layer. Cook for 10–12 minutes or until golden brown and the internal temperature reaches 165°F (74°C). After 5–6 minutes, remove the basket and carefully flip the chicken over with tongs, then continue cooking until done.

Remove the cooked chicken from the air fryer and transfer to a serving plate. Garnish with fresh oregano or parsley leaves before serving. For extra flavor, I like to add a squeeze of lemon juice just before serving—it's optional but really brightens the dish.