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This air fryer chicken Parmesan offers a lighter, easier take on the classic Italian-American favorite without sacrificing any of the crispy, cheesy goodness. It’s perfect when you want that comforting chicken Parmesan flavor but without the hassle and mess of frying in oil. Using the air fryer, you get a deliciously golden crust and melty cheese on top in a fraction of the time it usually takes.
One of my go-to weeknight dinners because it comes together fast and everyone loves the crispy chicken with gooey cheese. I first tried this approach on a busy weeknight and now it’s a family favorite that feels special but never complicated.
Ingredients
- Chicken breasts: butterflied for thin, even pieces that crisp up beautifully
- All-purpose flour: seasoned to help the breading stick and create a light crust
- Eggs: beaten for the perfect dredging step
- Panko bread crumbs: for that signature crunch you want in chicken Parmesan
- Parmesan cheese: adds salty depth and flavor packed into the breading
- Dried oregano: classic Italian herb that brightens the mix
- Crushed red pepper flakes: give a subtle spicy kick to balance the richness
- Garlic powder: adds warmth and savory notes throughout
- Marinara sauce: whether homemade or your favorite jarred brand, it brings the tangy tomato element
- Shredded mozzarella: melts over the chicken creating that irresistible cheesy topping
- Fresh parsley: for a bright, fresh garnish
Step-by-Step Instructions
- Butterfly the Chicken:
- Carefully cut each boneless, skinless chicken breast in half widthwise all the way through so you have four thin pieces. This makes sure the chicken cooks quickly and crisps up well. Season both sides evenly with kosher salt and freshly ground black pepper.
- Prepare the Breading Station:
- Place all-purpose flour in a shallow bowl and season it with salt and pepper. In a second bowl, beat the eggs until fully blended for easy coating. In a third bowl, mix the panko bread crumbs, grated Parmesan, dried oregano, crushed red pepper flakes, and garlic powder. Mixing the seasonings into the panko ensures every bite is flavorful.
- Coat the Chicken:
- One piece at a time, dredge the chicken first in the flour, shaking off excess. Then dip it fully into the eggs, letting excess drip off. Finally, press it into the panko mixture on both sides, ensuring it is well coated. Taking your time here guarantees the breading sticks well during air frying.
- Air Fry the Chicken:
- Arrange the breaded chicken pieces in a single layer inside your air fryer basket. Do not overcrowd to ensure even cooking, so work in batches if needed. Cook at 400 degrees Fahrenheit for about 5 minutes on one side, then carefully flip and cook another 5 minutes. The chicken should be cooked through and nicely golden.
- Add Sauce and Cheese:
- Top each chicken piece with a spoonful of marinara sauce and a generous sprinkle of shredded mozzarella. Return the chicken to the air fryer and continue cooking at 400 degrees for about 3 minutes until the cheese melts fully and develops a light golden color.
- Serve and Garnish:
- Divide the chicken Parmesan among plates and sprinkle with freshly chopped parsley for a pop of color and freshness.
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I love the marriage of crunchy panko mixed with salty Parmesan in this recipe. There’s a comforting memory for me of making this dish on a chilly evening with my family gathered around, eagerly anticipating that satisfying first cheesy bite straight out of the air fryer.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350 degrees for 3 to 5 minutes to revive the crispy coating without drying out the chicken. This keeps the crust nice and crunchy better than microwaving.
Ingredient Substitutions
You can swap the dried oregano for dried basil or Italian seasoning for a slightly different herb profile. If you don’t have panko, use regular fine bread crumbs but expect a less crisp texture. For a dairy-free option, omit Parmesan and mozzarella and replace mozzarella with a non-dairy shredded cheese of choice.
Serving Suggestions
Serve your chicken Parmesan over your favorite pasta like spaghetti or angel hair to catch all the extra marinara sauce. Garlic bread or roasted vegetables like Brussels sprouts or green beans pair beautifully. Mashed potatoes also make a cozy side to absorb every bit of saucy goodness.
Pro Tips
- Make sure you don’t skip seasoning the flour, it adds flavor right at the base of your breading
- Press the panko mixture gently but firmly onto the chicken so the crumbs hold tight while air frying
- Air fryer models vary so keep an eye on your chicken toward the end of cooking to avoid overcooking or burning
Common Recipe Questions
- → How do I get the coating extra crispy?
Butterfly the chicken thinly and use a generous mix of panko and Parmesan, pressing firmly to adhere before air frying.
- → Can I use store-bought marinara?
Yes, store-bought marinara works well if you’re short on time; choose a flavorful brand for best results.
- → What temperature should I cook the chicken at?
Air fry at 400°F, turning once halfway through, to ensure even cooking and a crispy crust.
- → How do I prevent the breading from falling off?
Thoroughly coat the chicken in flour, eggs, and panko mixture, making sure each layer covers the entire surface.
- → What sides pair well with this dish?
Classic pasta, garlic bread, or flavorful vegetables like garlic mashed potatoes or cacio e pepe Brussels sprouts complement this dish perfectly.
- → Is it important to turn the chicken in the air fryer?
Yes, turning halfway promotes even browning and crispness on both sides.