Air Fryer Chicken Parmesan
This Air Fryer Chicken Parmesan delivers a perfectly crispy crust, melty cheese, and rich tomato sauce in a lighter recipe the skips the usual frying. A quick, delicious weeknight dinner with Italian restaurant vibes!
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Chicken Parm is SO good in the air fryer!
I originally fell in love with the air fryer because it allows us to achieve yummy, crispy-crunchy food, without deep frying. Think: Air Fryer Chicken Nuggets and Air Fryer Chicken Tenders.
And this Air Fryer Chicken Parmesan!
- This healthier spin on the Italian-American classic is made with far less oil, but it’s still got a fantastic layer of crispy breading on the outside that rivals the restaurant version.
- Not only is this a lighter take on chicken Parmesan, it’s also faster! You can have this on the table in under 30 minutes.
- With crispy chicken cutlets and lots of melty cheese, this is a family-friendly dinner that everyone will devour. No dinnertime battles here!
I adapted this recipe from my Baked Chicken Parmesan, so you can be confident that it’s a tried-and-true favorite. Let’s dig in!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Chicken Breasts. Boneless, skinless chicken breasts are sliced into cutlets for quick, even cooking.
- Italian Seasoned Breadcrumbs and Panko. BOTH! This one-two punch creates an all-over crisp coating with some extra big crunch.
- Parmesan Cheese. Freshly grated Parmesan melts smoothly (unlike shelf-stable Parm) and adds a nutty, cheesy flavor to the coating.
- Garlic Powder and Black Pepper. Simple seasonings that add lots of flavor to the crust (and you don’t need to fuss with mincing garlic! It burns in the air fryer anyway).
- Egg. The glue that allows the breadcrumbs to stick to the chicken cutlets.
- Mozzarella Cheese. The gooey, melty topping for this air fryer chicken Parmesan. (When you cut into it, I promise the cheese pulls will be EPIC.)
- Tomato Sauce. A good-quality jarred marinara gets dinner on the table that much quicker.
- Fresh Basil. A fresh finishing touch.
How to Make Chicken Parmesan in the Air Fryer
Prep the Chicken. Slice the chicken breasts into cutlets and pound them to 1/4-inch thickness. (I cover the chicken with plastic wrap or parchment paper before pounding to prevent a mess!)
Set Up Your Dredging Stations. Breadcrumbs, panko, Parm, and seasonings in one shallow bowl, whisked egg in another.
Dredge the Chicken. Dip the chicken into the egg, followed by the breadcrumb mixture. Press the chicken in to make sure it’s well-coated.
Air Fry. Coat the basket with nonstick spray, then place the chicken in a single layer and mist with additional nonstick spray. Air fry at 360°F for 5 minutes.
Top It. Flip the chicken and add the tomato sauce and mozzarella. Air fry 3 minutes more to melt the cheese and to get the internal temperature to reach 165ºF. (If you need to cook in batches, you can pop the finished chicken in a 200ºF oven to keep it warm.)
Finish. Sprinkle basil on top of the air fryer chicken Parmesan and ENJOY!
Recipe Variations
- Give It a Kick. Use arrabbiata sauce or add a pinch of cayenne to the breadcrumb mixture.
- Make It Gluten-Free. Use gluten-free breadcrumbs and panko. Easy!
What to Serve with Air Fryer Chicken Parmesan
- With Pasta. Serve over spaghetti with additional sauce, or plate it your chicken Parm with Garlic Pasta.
- Make a Sandwich. Layer the chicken and additional sauce on a hoagie roll or make a chicken Parmesan panini by placing the cutlets on slices of sturdy, crusty bread like my No Knead Bread.
- With a Side. Pair this air fryer chicken Parmesan with sides like No Knead Focaccia, Arugula Salad, or Roasted Broccoli.
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Air Fryer Chicken Parmesan
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Ingredients
- 2 boneless, skinless chicken breasts (about 1 ¼ pounds total)
- ½ cup Italian seasoned breadcrumbs
- ¼ cup panko breadcrumbs use whole wheat panko if available
- ¼ cup freshly grated Parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 large egg
- 4 ounces part-skim mozzarella cheese
- ½ cup good-quality jarred tomato sauce plus more for serving
- Fresh basil thinly sliced
Instructions
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To keep the chicken warm between batches, line a baking sheet with foil or parchment paper and place in a 200°F oven.
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Slice the chicken into cutlets: lay each breast on the cutting board, and with a knife, carefully slice through its equator so you have two thinner pieces. Cover with plastic or parchment to keep things tidy, then with a meat mallet (or rolling pin or your fist) gently pound each to a ¼-inch thickness. Set aside.
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In a shallow bowl or dish (a pie plate works well), stir together the Italian breadcrumbs, panko, Parmesan, garlic powder, and pepper. In a second bowl, whisk the egg until well blended. Slice or shred the mozzarella into 4 portions.
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Working one at a time, dip each chicken piece into the egg, letting any excess drip off, then coat with the breadcrumbs, gently pressing as needed to help them adhere. Place on a clean work surface or return to the cutting board you used to pound them out.
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Coat the air fryer basket lightly with nonstick spray. Working in batches as needed, place the breaded chicken in a single layer in the basket so that the pieces are not touching. Mist the tops with cooking spray. Air fry at 360°F for 5 minutes, then using tongs carefully flip and top with 2 tablespoons sauce and 1 portion of the cheese.
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Continue to air fry until the cheese is melted and bubbly and the chicken is golden and its internal temperature reaches 165°F, about 3 minutes more.
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Transfer the cooked chicken to the baking sheet in the oven to keep warm while you repeat with remaining batches.
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Serve the chicken hot, sprinkled generously with fresh basil.
Notes
- Adapted from my Baked Chicken Parmesan
- TO STORE: Store leftover air fryer chicken Parmesan in an airtight container for up to 3 days.
- TO REHEAT: Air fry at 350°F for 3–5 minutes until warmed through.
- TO FREEZE: Store in a freezer bag or airtight container and freeze for up to 2 months. Because the cutlets are thin, you can reheat them directly from frozen without thawing first.
