Air Fryer Chicken Parmesan

Air Fryer Chicken Parmesan is crunchy and delicious on the outside and tender on the inside, with a layer of ooey-gooey cheese and marinara sauce on top. Rich and bold, with Parmesan, Italian seasoning, garlic powder, and onion powder, these chicken breasts make the perfect meal on busy weeknights when you need dinner fast without spending too much time in the kitchen. 

I rely a lot on air fryer meals during theweek, and here are a few more family favorites: Air Fryer Stuffed Chicken recipe is easy to make in 30 minutes with cream cheese and mozzarella cheese, and Crispy Air Fryer Onion Rings would make the perfect side dish to it. Another great dinner recipe is this Air Fryer Chicken Thighs seasoned with smoked paprika and chili powder.

It takes 10 minutes to prep and 20 minutes hands-off cooking to make this delicious air fryer chicken parmesan recipe. I can count this easy recipe to make an Italian night whenever I crave it. Love this dish also for meal prep, I usually cook a few extra chicken breasts that we use on salads and to make Italian subs during the week. If you ever thought that chicken is boring, it just means you did not try this recipe yet.

Why you will love this recipe 

• Less oil and fat: Making this in the air fryer uses less oil, so it has less fat and fewer calories. But you still get the crispy coating and juicy, tender meat with all the flavor.
• The air fryer is faster: Using the air fryer also cooks this meal faster than the oven or a deep fryer. With the convection fan circulating the air, the meat cooks quickly without drying out.
• Easy cleanup: Adding the sauce and cheese at the end melts them in minutes, and the basket is easy to clean. Much easier than scraping it off a skillet or cleaning a deep fryer.
• Lots of crunch: Using panko breadcrumbs with regular breadcrumbs and Parmesan cheese gives this chicken maximum crunchiness and rich flavor. I also add my own Italian seasoning. 

What you will need

• Meat: I use boneless, skinless organic chicken breasts because they are easy to bread and cook evenly.
• Wet ingredients: Whisked eggs are the glue that binds everything to the chicken and traps the natural juices inside the meat. Marinara sauce adds moisture, balances the richness of the fried crust and melted cheese, and provides a tangy, sweet glue that holds the mozzarella in place as it melts. I use my own homemade marinara sauce because I know exactly what goes into it. Mozzarella provides a thick, stretchy, melty layer of gooey cheese that keeps everything moist. 
• Dry ingredients: Italian-style breadcrumbs are fine and pre-seasoned, so they save time and coat the chicken evenly. I mix them with panko breadcrumbs for a lighter, crunchier crust. They also absorb extra moisture, so they won’t dissolve when topped with marinara sauce and mozzarella cheese. Grated parmesan adds a rich, salty flavor that helps the coating brown and crisp as it cooks. 
• Seasonings: Besides salt and pepper, I also add smoked paprika for smoky flavor, garlic powder for savory depth that blends smoothly and won’t burn like fresh garlic can, onion powder to provide a concentrated sweet onion taste, and my own homemade Italian herb mixture because I can control what goes into it and I like to add extra basil. 

How to prepare

Preheat the air fryer: First, I preheat the air fryer to 360°F for 3 minutes.

Prepare the chicken: I cut the chicken breasts in half and trim the excess fat. Then I pound them to the same thickness. 

Mix the topping: In a shallow bowl, I mix the breadcrumbs, panko, herbs, spices, parmesan, salt, and pepper. In another bowl, I whisk the eggs. 

Bread the chicken: I dip each piece of chicken in the eggs, then the breadcrumbs, and lay them in a single layer in the air fryer. 

Cook the chicken: Cook for 6 minutes. Flip and top each piece with marinara sauce and mozzarella cheese, then cook for another 3 to 4 minutes, or until the chicken reaches 160 degrees F. It will continue to heat to 165 degrees F while it rests. 

Rest and serve: Finally, I let it rest for 10 minutes before serving it with spaghetti. 

Expert tip

Pound them thin

The most important step in this recipe may be pounding the chicken to even thickness. They should be thin enough to cook quickly and all the same thickness so they finish at the same time. Otherwise, they take too long and dry out before the crust gets crispy. The best way to do this is to cut them in half horizontally, place them on a cutting board or other hard surface with plastic on top, and pound them with a mallet or rolling pin.  

More tips to consider:

• Place perforated parchment paper at the bottom of the basket to keep the sauce and cheese from sticking.
• Don’t overcrowd the basket. Make sure there is enough room for the chicken to breathe, or it will be soggy. 
• Instead of eggs, use mayo for a tangy, moist layer.
• Be sure to grate your own cheese. Pre-shredded and grated cheese has additives that prevent it from melting properly. 
• Don’t add the sauce and cheese until the end. Otherwise, it will burn, and the cheese will turn to rubber.

Recipe variations and add-ins:

• Spicy chicken: Add cayenne pepper to the breading for extra-spicy chicken parmesan. 
• Different cheese: Sometimes, I use different cheese like cheddar, Swiss, or feta. 
• Other meat: Instead of chicken, sometimes I use pork, beef, or turkey cutlets. 
• Bacon: This is also delicious with crumbled bacon bits on top. 
• No breading: Skip the breading and season the chicken with salt, pepper, onion powder, garlic powder, and paprika before cooking. 

Serving suggestions:

I serve this delicious crispy chicken on top of spaghetti with a side of marinara sauce and my homemade breadsticks. They taste great dipped in marinara sauce or eaten plain with the chicken. They are buttery and soft, with parmesan cheese, garlic powder, and Italian seasoning. I may also serve this chicken with rice, such as my Instant Pot rice, made with just a couple of ingredients in 15 minutes. For a side dish, try my air fryer corn on the cob; you can make it in less than 30 minutes with just 5 ingredients. It’s so easy to prepare and always comes out just right.

This air fryer asparagus is another tasty side dish that cooks up crispy and fast. It takes just 20 minutes from fridge to table, with only asparagus and a few seasonings. For dessert, this no-bake mango cheesecake is a sweet, tangy treat that doesn’t even need the oven. It’s so easy. It takes just 20 minutes and doesn’t even require the oven after that. Chill it overnight.

How to store leftovers:

• Refrigerate: Store leftovers in a sealed container in the fridge for 5 days.   
• Freezing: I freeze leftovers in a freezer bag for 3 months.   
• Defrost: Before reheating, I thaw frozen leftovers in the refrigerator overnight. 
• Reheating: I reheat leftovers in the air fryer at 375 degrees F for 5 minutes.  

Frequently asked questions

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