Air Fryer Chicken Parmesan
Air Fryer Chicken Parmesan delivers the perfect balance of crispy, golden exterior and juicy interior, topped with tangy marinara and gooey mozzarella cheese—all in half the time of traditional methods and with a fraction of the oil.
Ingredients
- 4 boneless skinless chicken breasts (about 6-8 oz each)
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 tablespoons water
- 2 cups seasoned Italian breadcrumbs
- ½ cup grated Parmesan cheese divided
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil spray or non-stick cooking spray
- 1 cup marinara sauce good quality store-bought or homemade
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish optional
Instructions
- Prepare the chicken: Place chicken breasts between plastic wrap and pound to an even ½-inch thickness using a meat mallet. This ensures even cooking and tenderness throughout.
- Set up your breading station: Arrange three shallow bowls – one with flour seasoned with a pinch of salt and pepper, one with beaten eggs whisked with water, and one with breadcrumbs mixed with ¼ cup Parmesan cheese, garlic powder, oregano, basil, salt, and pepper.
- Bread the chicken: Dredge each chicken breast first in flour (shake off excess), then dip in egg mixture, and finally coat thoroughly in the breadcrumb mixture, pressing gently to adhere the coating.
- Preheat your air fryer to 375°F (190°C) for 3-5 minutes. This step is crucial for achieving that immediate crisp exterior.
- Spray the breaded chicken lightly but thoroughly with olive oil or cooking spray on both sides. This helps achieve that golden-brown color and crispy texture.
- Air fry the chicken for 5-6 minutes on one side, then flip, spray lightly again if needed, and continue cooking for another 4-5 minutes until the internal temperature reaches 165°F (74°C) and the coating is golden brown.
- Add the toppings: Spoon about ¼ cup marinara sauce over each piece of chicken, then sprinkle each with ¼ cup mozzarella and a tablespoon of the remaining Parmesan.
- Return to air fryer for 2-3 minutes until the cheese is melted and bubbly. Don’t overcook or the chicken will dry out.
- Garnish and serve: Transfer to plates, scatter with torn fresh basil if desired, and serve immediately while the cheese is still gooey and the coating is crisp.
Notes
- For extra flavor, let the breaded chicken rest in the refrigerator for 15-30 minutes before air frying to help the coating adhere better.
- If your air fryer is small, work in batches rather than overcrowding – this ensures proper air circulation for maximum crispiness.
- The chicken will continue cooking slightly after removal, so don’t be afraid to pull it out when it reaches exactly 165°F.
- If your chicken breasts are particularly large, slice them horizontally into cutlets rather than pounding to maintain tenderness.
- This dish reheats beautifully in the air fryer for 3-4 minutes at 350°F, making it great for meal prep.