Rub each chicken breast with 1 teaspoon of olive oil, then season both sides with poultry seasoning and salt. I typically just shake the seasonings over the entire surface area of the chicken, which turns out to be roughly 1/4 teaspoon of salt and poultry seasoning per side.
Arrange the chicken breasts in a single layer on the air fryer basket, to allow for good air circulation, and cook at 360ºF for 10 minutes. Flip the chicken over, and cook for 5 more minutes, or until they reach an internal temperature of 165ºF. (Chicken needs about 15 minutes of cooking time per 1-inch of thickness, so adjust accordingly if using thicker chicken breasts.)
Remove the chicken from the air fryer so that it doesn't over-cook, then let it rest on a cutting board for 5 minutes before serving warm. Leftover cooked chicken can be stored in an airtight container in the fridge for up to 3 days.
If cooking frozen chicken, you'll need to add at least 15 minutes to the cooking time for a 1-inch chicken breast. Be sure to leave yourself up to double the cooking time listed above, in case it takes that long for the center of the chicken to reach 165ºF.For fresh chicken, I use these air fryer guidelines:
1-inch thick: 15 minutes at 360ºF
1 1/2-inches thick: 22 minutes at 360ºF
2-inches thick: 30 minutes at 360ºF
But you'll always want to make sure the internal temperature reaches 165ºF before removing the chicken from the air fryer. Don't cook much past 165ºF or the chicken will be dry in texture.