This recipe gives you that irresistible crispy coating using far less oil than traditional frying. The air fryer makes the process quick and convenient, cutting down both cooking time and cleanup.
It’s perfect for busy weeknights but impressive enough for guests. You still get the classic layers of flavor—savory chicken, tangy tomato sauce, and gooey melted cheese—without the heaviness of pan-frying. Plus, it pairs beautifully with pasta, salad, or even a simple side of roasted vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breasts salt black pepper garlic powder eggs breadcrumbs (Italian-style or plain) grated Parmesan cheese marinara sauce shredded mozzarella cheese olive oil spray fresh basil for garnish (optional)
Directions
Preheat your air fryer to 375°F (190°C).
Pound the chicken breasts to an even thickness for uniform cooking. Season both sides with salt, black pepper, and garlic powder.
In one bowl, beat the eggs. In another bowl, combine breadcrumbs and grated Parmesan cheese.
Dip each chicken breast into the beaten eggs, then coat evenly in the breadcrumb mixture, pressing gently so the coating adheres well.
Lightly spray both sides of the breaded chicken with olive oil spray.
Place the chicken in a single layer in the air fryer basket. Cook for 8–10 minutes, then flip and cook for another 5–7 minutes, or until the internal temperature reaches 165°F (74°C).
Spoon marinara sauce over each piece and top with shredded mozzarella cheese.
Return the chicken to the air fryer and cook for an additional 2–3 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil if desired and serve immediately.
For a crispier crust, use panko breadcrumbs instead of traditional breadcrumbs. You can also mix dried oregano, basil, or Italian seasoning into the breadcrumb mixture for extra flavor.
Swap mozzarella for provolone or add a sprinkle of extra Parmesan on top before the final melt. For a lower-carb option, use crushed pork rinds or almond flour instead of breadcrumbs.
If you prefer a spicier version, stir a pinch of red pepper flakes into the marinara sauce before spooning it over the chicken.
Storage/Reheating
Store leftover chicken Parmesan in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken back in the air fryer at 350°F (175°C) for 3–5 minutes until heated through and crispy again. You can also reheat in the oven at 350°F (175°C) for about 10 minutes. Microwaving works in a pinch, but the coating may lose some crispness.
Freezing is possible before adding the sauce and cheese. Freeze the cooked breaded chicken, then thaw, add sauce and cheese, and reheat until hot and melted.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used, though cooking time may vary slightly.
Do I need to flip the chicken in the air fryer?
Yes, flipping halfway through ensures even browning and crispiness.
Can I make this without eggs?
You can substitute the eggs with buttermilk or a mixture of milk and a little flour to help the coating stick.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.
Can I prepare this ahead of time?
You can bread the chicken ahead of time and refrigerate it for a few hours before cooking.
What type of marinara sauce works best?
Use your favorite store-bought or homemade marinara sauce with a rich tomato flavor.
Why is my coating not crispy?
Make sure to spray the chicken lightly with oil and avoid overcrowding the air fryer basket.
Can I bake this instead of using an air fryer?
Yes, bake at 400°F (200°C) for about 20–25 minutes, then add sauce and cheese and bake until melted.
What can I serve with chicken Parmesan?
It pairs well with spaghetti, garlic bread, steamed vegetables, or a crisp green salad.
Can I make this gluten-free?
Yes, use gluten-free breadcrumbs and ensure your marinara sauce is gluten-free.
Conclusion
Air Fryer Chicken Parmesan brings together crispy texture, juicy chicken, and classic Italian-inspired flavors in a lighter, quicker way. With simple ingredients and easy preparation, it’s a satisfying meal that fits perfectly into a busy schedule while still delivering comfort and deliciousness on every plate.
This Air Fryer Chicken Parmesan recipe delivers crispy, golden breaded chicken topped with rich marinara sauce and melted mozzarella—without deep frying. Quick, easy, and lighter than the traditional version, this air fryer chicken parmesan is perfect for busy weeknights while still packing classic Italian-American flavor.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Dish
Method:Air Fryer
Cuisine:Italian-Inspired
Diet:Gluten Free
Ingredients
4 boneless skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
2 large eggs
1 cup Italian-style breadcrumbs (or plain)
½ cup grated Parmesan cheese
1 cup marinara sauce
1 cup shredded mozzarella cheese
Olive oil spray
Fresh basil (optional, for garnish)
Instructions
Preheat air fryer to 375°F (190°C).
Pound chicken breasts to an even thickness. Season both sides with salt, black pepper, and garlic powder.
In one bowl, beat the eggs. In another bowl, combine breadcrumbs and grated Parmesan cheese.
Dip each chicken breast into the eggs, then coat evenly in the breadcrumb mixture, pressing gently so it adheres well.
Lightly spray both sides of the breaded chicken with olive oil spray.
Place chicken in a single layer in the air fryer basket. Cook for 8–10 minutes, flip, and cook an additional 5–7 minutes, until internal temperature reaches 165°F (74°C).
Spoon marinara sauce over each piece and top with shredded mozzarella cheese.
Return to air fryer and cook for 2–3 minutes, until cheese is melted and bubbly.
Garnish with fresh basil if desired and serve immediately.
Notes
Use panko breadcrumbs for extra crispiness.
Avoid overcrowding the air fryer basket for even browning.
For a low-carb version, substitute breadcrumbs with almond flour.
You can freeze the cooked breaded chicken before adding sauce and cheese.
