Description
Crispy, golden chicken layered with marinara and melted mozzarella—all without deep frying. This air fryer chicken parmesan recipe gives you classic Italian comfort in just about 25 minutes and uses a fraction of the oil for easy cleanup.
Below you’ll find how to get a crunchy crust that stays crisp under sauce, the best way to melt the cheese, and how to store and reheat leftovers. The air fryer handles the crisping beautifully, giving that fried-style crunch without the pan of oil. If you like this, check out our 30 Minute Chicken Parmesan Pasta Recipe.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 cup shredded mozzarella or 4 slices
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper (to taste)
- Olive oil spray (for misting)
Instructions
- Prepare the chicken: Pat the chicken breasts dry and slice into even 1/2-inch cutlets. Pound gently if needed so they cook evenly and crisp properly.
- Set up the coating station: Arrange three shallow bowls — one with seasoned flour, one with beaten eggs, and one with panko, Parmesan, Italian seasoning, and garlic powder mixed together.
- Bread the cutlets: Dredge each piece in flour, shaking off excess, dip in egg, then press firmly into the breadcrumb mixture until completely coated. Rest breaded chicken on a rack for 5–10 minutes to help the crust stick.
- Preheat the air fryer: Turn on to 380°F and allow to warm for 3 minutes. Lightly spray the basket with olive oil to prevent sticking.
- Air fry the chicken: Arrange cutlets in a single layer without overlap. Spray lightly on top with oil. Cook 5–6 minutes per side until golden and cooked through (165°F internal temperature).
- Add sauce and cheese: Spoon marinara sauce over each piece and top with mozzarella. Return to the fryer for 2–3 minutes until the cheese is melted and bubbly.
- Check doneness: Confirm the coating stays crisp and the interior is moist. Avoid adding sauce too early—it will soften the crust.
- Serve immediately: Plate hot with extra sauce or pasta on the side. Garnish with basil or more Parmesan if desired.
Notes
- Use low-moisture mozzarella so the topping melts without making the crust soggy.
- Do not overcrowd the air fryer basket—cook in batches so air circulates properly.
- Resting the breaded chicken before frying helps the crumbs adhere and reduces shedding.
- Swap panko for regular breadcrumbs toasted in olive oil if needed.
- Store leftovers in an airtight container for up to 3 days and reheat at 360°F until crisp again.
Nutrition
- Array