Craving that classic Italian comfort without the guilt? This Air Fryer Chicken Parmesan delivers all the crispy, cheesy goodness you love in about 35 minutes, with way less oil and calories than the traditional version.
I still remember the first time I made chicken parmesan the traditional way – standing over a splattering pan of oil, my kitchen covered in grease afterward. Then I discovered the air fryer method, and it completely changed weeknight dinners at my house. This recipe gives you that perfect golden crust and melted cheese pull without any of the mess or heavy feeling afterward. The chicken stays juicy, the coating gets beautifully crispy, and everyone at the table thinks you spent hours cooking. Let’s get that air fryer preheated!
Table of Contents
Ingredients for Air Fryer Chicken Parmesan
I’ve fine-tuned this recipe through many kitchen tests to get the perfect crispy coating, and the key is in your breading mixture. I always use Italian seasoned breadcrumbs because they add so much flavor without extra work, but panko breadcrumbs work wonderfully too if you want extra crunch. Here’s what you’ll need:
- 2 large boneless skinless chicken breasts
- 1 cup breadcrumbs (Italian seasoned or panko) – I recommend panko for maximum crispiness
- 1/2 cup grated Parmesan cheese – My preference is freshly grated Parmigiano-Reggiano rather than the pre-shredded kind for better flavor
- 1 cup marinara sauce – I usually go with a good quality jarred sauce like Rao’s to save time
- 1 cup shredded mozzarella cheese – Pro tip: whole milk mozzarella melts better than part-skim
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning – In my experience, this really amplifies the herby Italian flavors
- Salt and pepper to taste – I usually season more generously than you’d think for the best results
Step-by-Step Instructions
I recommend preheating your air fryer while you prep the chicken so everything’s ready to go when you need it. This method ensures even cooking and that perfect crispy texture we’re after.
Step 1: Preheat your air fryer to 380°F. While it’s heating, pat your chicken breasts completely dry with paper towels – this helps the breading stick better. Place the chicken between two pieces of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet. This ensures they cook evenly and stay juicy inside.
Step 2: Set up your breading station by combining the breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper in a shallow dish. Mix everything together until well combined.
Step 3: Brush or drizzle the olive oil over both sides of each chicken breast. Then press each piece firmly into the breadcrumb mixture, coating both sides completely. The key is to really press down so the coating sticks well and creates that crispy crust we’re after.
Step 4: Arrange the breaded chicken in your air fryer basket in a single layer without overlapping. If your air fryer is smaller, cook in batches rather than crowding. Cook for 10 to 12 minutes, flipping halfway through. You’ll know it’s ready when the coating turns golden brown and feels crispy to the touch.
Step 5: Remove the chicken carefully and spoon marinara sauce over each piece (about 1/4 cup per breast), then sprinkle generously with mozzarella cheese. Return to the air fryer and cook for an additional 3 to 5 minutes until the cheese melts completely and gets bubbly with light browning around the edges. Use a meat thermometer to confirm the internal temperature reaches 165°F.
Step 6: Let the chicken rest for 2 to 3 minutes before serving. This allows the juices to redistribute, keeping everything moist and tender when you cut into it.
Perfect Pairings for Air Fryer Chicken Parmesan
This dish pairs beautifully with sides that balance its rich, savory flavors and add different textures to your plate.
Classic Pasta: Serve your chicken over creamy garlic parmesan pasta or simple spaghetti with extra marinara sauce for that traditional Italian restaurant experience. The pasta soaks up all those delicious flavors and makes it a complete meal.
Caesar Salad: A crisp Caesar salad with crunchy romaine, tangy dressing, and shaved Parmesan provides a refreshing contrast to the warm, cheesy chicken. The cool, crisp texture balances the richness perfectly.
Garlic Bread: Toasted garlic bread is perfect for soaking up any extra sauce and adds a satisfying crunch. Plus, who can resist warm, buttery garlic bread alongside Italian food?
Roasted Vegetables: Roasted broccoli, zucchini, or bell peppers add nutritional value and a slightly caramelized flavor that complements the savory chicken. Try pairing with garlic parmesan chicken and potatoes for a complete sheet pan style meal.
Italian Pasta Sides: Spinach and ricotta stuffed shells or creamy Italian sausage rigatoni make excellent accompaniments for a full Italian feast.
Zucchini Noodles: For a lighter, low-carb option, spiralized zucchini noodles keep the meal fresh and vegetable-forward while still feeling satisfying. This is my go-to when I want to keep things a bit healthier without sacrificing the comfort food experience.
Storing and Reheating Your Chicken Parmesan
Store any leftover chicken in an airtight container in the refrigerator for up to 3 to 4 days. I recommend keeping the sauce and cheese separate from plain breaded chicken if you’re meal prepping, then adding them right before reheating for the best texture.
When you’re ready to eat, reheat the chicken in your air fryer at 350°F for 3 to 5 minutes. This method brings back that crispy coating much better than a microwave ever could. You can also freeze breaded uncooked chicken for up to 3 months, which makes it incredibly convenient for future meals when you need dinner fast.
This recipe is incredibly versatile too. Try it in a sandwich with fresh mozzarella and basil, chop it up over a salad, or serve it alongside chicken marsala or mozzarella chicken in basil cream sauce for an Italian dinner party spread.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless chicken thighs work great in this recipe. They’re naturally more tender and forgiving if slightly overcooked. Just adjust the cooking time by a minute or two and check that internal temperature reaches 165°F.
What if I don’t have Italian seasoned breadcrumbs?
No problem at all. Use plain breadcrumbs or panko and add an extra teaspoon of Italian seasoning, plus a pinch of garlic powder and dried basil to the breading mixture. It works just as well and you can control the seasoning level.
Why is my breading falling off in the air fryer?
This usually happens when the chicken is too wet or the breading isn’t pressed on firmly enough. Make sure to pat your chicken completely dry with paper towels before breading, and really press that coating into the meat so it adheres properly during cooking.
Air Fryer Chicken Parmesan
Ingredients
Equipment
Method
- Preheat the air fryer to 380°F (193°C).
- Pat chicken breasts completely dry with paper towels. Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet between two pieces of plastic wrap. This ensures even cooking.
- Prepare the breading station by mixing breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper in one shallow dish until well combined.
- Brush or drizzle olive oil over both sides of each chicken breast. Then press each piece firmly into the breadcrumb mixture, coating both sides completely. Press down firmly to help the coating adhere.
- Place the breaded chicken in the air fryer basket in a single layer without overlapping. If needed, cook in batches. Cook for 10 to 12 minutes, flipping halfway through, until the coating is golden brown and crispy.
- Remove the chicken and spoon about 1/4 cup marinara sauce over each piece, then sprinkle generously with mozzarella cheese.
- Return the chicken to the air fryer and cook for an additional 3 to 5 minutes until the cheese is melted and bubbly with light browning around the edges.
- Let the chicken rest for 2 to 3 minutes before serving to allow juices to redistribute. Check internal temperature reaches 165°F (74°C) with a meat thermometer.
Notes
