Air Fryer Chicken Parmesan
Crispy chicken coated with Parmesan breadcrumbs, topped with rich marinara and melted mozzarella, made easily in the air fryer for a healthier, crunchy take on a classic Italian favorite.
Equipment
- 1 air fryer
- 3 bowls for breading station
- 1 meat mallet for pounding chicken
Ingredients
- 4 boneless skinless chicken breasts or cutlets
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 cup marinara sauce
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Cooked pasta optional
- Fresh basil or parsley optional
- Extra marinara sauce optional
Instructions
- Pat chicken dry and pound to even thickness.
- Season both sides with salt, black pepper, garlic powder, and Italian seasoning.
- Set up breading station with flour in one bowl, whisk eggs and milk in another, and mix panko with Parmesan in a third.
- Dredge each chicken piece in flour, shake off excess, dip into egg mixture, then coat thoroughly with breadcrumb mixture, pressing gently to adhere.
- Preheat air fryer to 375°F (190°C).
- Lightly spray chicken with cooking spray and air fry for 10 to 12 minutes, flipping halfway, until golden and cooked through.
- Spoon marinara sauce over each chicken piece, then top with mozzarella and Parmesan cheese.
- Return chicken to air fryer and cook 3 to 4 minutes until cheese is melted and bubbly.
- Garnish with fresh herbs if desired and serve hot over pasta or alongside a salad.
Notes
- Spray breadcrumbs lightly with oil for extra crispiness.
- Thinner chicken cutlets cook faster and remain juicy.
- Oven baking alternative: 400°F for 20–25 minutes.
- Chicken can be breaded ahead and refrigerated up to 8 hours.
- Store leftovers in the fridge for up to 3 days; reheat in air fryer for best texture.