Air Fryer Chicken Parmesan Recipe

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This easy chicken parmesan is ready in less time, with far less mess with crispy breaded chicken, tangy sauce, and gooey cheese.

Prep Time5

Cook Time13

Total Time18

Course: Main Course

Cuisine: Italian

Keyword: crispy air fryer chicken with parmesan

Servings: servings

Calories: 417kcal

12 ounces boneless, skinless chicken breast halved through the center to create two pieces
1 large egg lightly beaten
0.25 cup Italian seasoned bread crumbs or panko crumbs - substitute gluten-free if needed
3 tablespoons finely grated parmesan cheese plus more for serving
0.5 cup marinara sauce
0.5 cup shredded mozzarella cheese
chopped Italian parsley or fresh basil to garnish

Start with evenly sliced chicken breasts, about 1/2-inch thick, for quick, even cooking. Pat the chicken dry so the coating will really stick.
In a shallow bowl, lightly beat the egg. Mix the seasoned bread crumbs and parmesan cheese together in a second shallow bowl.
Dunk each piece of chicken in the egg, letting any extra drip away. Then press the chicken firmly into the breadcrumb-Parmesan mix, making sure every edge is coated. Pro Tip: Use one hand for dry ingredients and the other for wet to keep your fingers from turning into a thick, sticky mess.
Preheat the air fryer to 375°F (190°C). Spritz or brush both sides of the breaded chicken lightly with oil.
Arrange chicken pieces in a single layer in the basket, leaving space so the hot air can swirl around every edge. Cook the chicken for 5-6 minutes, then carefully flip each piece. Give another light spray of oil and cook for 5-6 minutes more, until the crust is deep golden and the chicken is cooked through (165°F / 74°C internal temperature).
Spoon a thick layer of marinara sauce over each cutlet, spreading to the edges but not so much it soaks the crust. Top the sauced chicken with shredded mozzarella.
Slide the chicken back into the air fryer for another 2-4 minutes, just long enough to melt the cheese to bubbling perfection.
Serve immediately with chopped parsley or fresh basil and extra parmesan cheese.

Sprinkle a few red pepper flakes on top for gentle heat.
If you love browned cheese, watch closely! Air fryer heat is powerful and things go from golden to scorched fast.
Cool completely, then place each portion in an airtight container and store in the refrigerator for up to 3 days.
For longer storage, wrap chicken tightly in plastic wrap and foil, then freeze in a freezer-safe container. Frozen chicken parmesan keeps up to 2 months.
Reheat in the air fryer at 380°F (193°C) for 4-6 minutes, until the cheese is gooey and the crust is crunchy.
No I did not forget the flour coating, I decided to skip that step. The chicken is still crispy and delicious without the extra carbs.