This air fryer chicken parmesan has everything I want from the classic dish without having to deep-fry the chicken. The thin chicken cutlets get a crisp Parmesan and panko coating, then a little tomato sauce and mozzarella go on top for the last few minutes until the cheese is melted and bubbling.
I especially like that the chicken stays crisp underneath the sauce while still giving you that familiar cheesy tomato topping. If you enjoy easy chicken recipes like this, try these Air Fryer Marinated Chicken Thighs next. Keep reading to see how I bread this Parmesan crusted chicken air fryer style and keep the coating crisp once the sauce is added.
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Video Tutorial
Try This Air Fryer Chicken Parmesan
If you usually make chicken parmesan in a frying pan, the air fryer version is definitely worth trying. You still get that crisp breadcrumb and Parmesan coating, tender chicken, tomato sauce, and melted mozzarella, but there’s no deep-frying involved.
The crispy coating is my favorite part, especially with the mozzarella melted over the top. I also like leaving the edges of the chicken uncovered when adding the sauce so some of that crunch stays intact.
Why You’ll Love It
- Crispy coating: Panko breadcrumbs and Parmesan give the chicken plenty of crunch.
- Cheesy topping: Mozzarella goes on during the final few minutes so it has time to melt and bubble.
- Quick to cook: The chicken cooks for about 12 minutes before the sauce and cheese are added for another 2–3 minutes.
- No deep-frying: The air fryer gives the breaded chicken a crisp exterior without using the traditional deep-frying method.
Ingredients
- Chicken breast: I slice the breast lengthwise into two thin cutlets so they cook quickly and evenly. If the breast is particularly thick, gently pounding it thinner also helps.
- Panko breadcrumbs: I like panko here because it gives the outside of the chicken that crisp texture you want before adding the tomato sauce and mozzarella.
- Parmesan cheese: Mixing grated Parmesan directly into the breadcrumb coating means the cheese is part of the crust rather than only being added on top.
- Mozzarella: This goes on near the end rather than at the beginning. A couple more minutes in the air fryer is enough to get it melted and bubbling without giving the chicken another full cooking cycle.
How to Make Air Fryer Chicken Parmesan
1. Slice the chicken breast in half lengthwise to create two thin chicken cutlets. If the chicken breast is too thick, you can gently pound it with a meat mallet.
2. In a large bowl or container, mix together the panko breadcrumbs, grated Parmesan cheese, basil, oregano, garlic powder, salt, and pepper. In two separate bowls, prepare beaten egg and breadcrumbs.
3. Preheat your air fryer to 400ºF (200ºC). Take one chicken cutlet and coat it in flour, dip it into the egg, and coat it in the breadcrumb mixture.
4. Make sure the chicken is evenly coated with breadcrumbs on all sides. Repeat this process with the second cutlet.
5. Arrange the chicken cutlets in a single layer in the air fryer basket. Place the basket in the air fryer and cook for approximately 12 minutes, flipping halfway through. The chicken should become golden and crispy.
6. Remove the air fryer basket and top each cutlet with a small amount of tomato sauce and some shredded mozzarella. Return the chicken to the air fryer and cook for another 2-3 minutes until the cheese melts and starts to bubble.
7. Remove from the air fryer and let it cool slightly. Garnish with fresh basil before serving.
8. Your air fryer chicken parmesan is ready! Serve it with pasta or a salad of your choice.
Recipe Tips
- Press the breadcrumb coating firmly onto the chicken after the egg wash so it sticks better.
- Keep the chicken cutlets in a single layer in the air fryer basket.
- Flip the chicken halfway through the 12-minute cooking time.
- Spoon the tomato sauce mostly over the center, leaving the edges exposed to help them stay crisp.
- Check that the chicken reaches an internal temperature of 165°F (74°C).
What Can You Serve With This?
- Spaghetti
- Simple green salad
- Zucchini noodles
- Fresh basil or parsley
FAQs
Overcrowding could be the problem. Make sure to leave enough space for air to circulate around each piece of chicken for even cooking.
The breadcrumbs may not be sticking properly. Try pressing the breadcrumbs firmly onto the chicken after the egg wash to ensure a solid coating.
Try switching your air fryer to the broil setting for the last 2-3 minutes of cooking time to achieve bubbly, slightly browned cheese on top.
Your air fryer may not have been preheated enough. Always preheat your air fryer before adding the chicken for a perfectly crispy exterior.
Overcooking could be the culprit. Use an instant-read meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C) but isn't overcooked.
Recipe
Air Fryer Chicken Parmesan
Equipment
- Air Fryer
- Cutting board
- Knife
- Whisk
- 3 Bowls or containers for breading
- Fork
- Side plate
- Tongs
- Teaspoon
- Serving dish
Ingredients
- 1 chicken breast
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese grated
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ cup all-purpose flour
- 1 egg
- ¼ cup tomato sauce
- ¼ cup mozzarella shredded
- salt and pepper to taste
- fresh basil for garnish (optional)
Instructions
- Slice the chicken breast in half lengthwise to create two thin chicken cutlets. If the chicken breast is too thick, you can gently pound it with a meat mallet.
- In a large bowl or container, mix together the panko breadcrumbs, grated Parmesan cheese, basil, oregano, garlic powder, salt, and pepper. In two separate bowls, prepare beaten egg and breadcrumbs.
- Preheat your air fryer to 400ºF (200ºC). Take one chicken cutlet and coat it in flour, dip it into the egg, and coat it in the breadcrumb mixture.
- Make sure the chicken is evenly coated with breadcrumbs on all sides. Repeat this process with the second cutlet.
- Arrange the chicken cutlets in a single layer in the air fryer basket. Place the basket in the air fryer and cook for approximately 12 minutes, flipping halfway through. The chicken should become golden and crispy.
- Remove the air fryer basket and top each cutlet with a small amount of tomato sauce and some shredded mozzarella. Return the chicken to the air fryer and cook for another 2-3 minutes until the cheese melts and starts to bubble.
- Remove from the air fryer and let it cool slightly. Garnish with fresh basil before serving.
- Your air fryer chicken parmesan is ready! Serve it with pasta or a salad of your choice.
Notes
Cooking Time and Temperature
Air fry at 400°F (200°C) for approximately 12 minutes, flipping halfway through, then cook for another 2–3 minutes after adding the tomato sauce and mozzarella.Taste & Texture
Crispy Parmesan and panko-coated chicken with tender meat, tomato sauce, and warm, melted mozzarella.Storage, Freezing & Reheating
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Wrap the chicken cutlets tightly in plastic wrap or place them in freezer-safe containers and freeze for up to 2 months.
- Reheat: Thaw frozen chicken in the refrigerator, then reheat it in the air fryer or conventional oven.
Serving Recommendations
- I like serving the chicken over spaghetti so there’s something to catch the tomato sauce and melted cheese.
- A simple green salad with a light vinaigrette is a good option when I want something fresher alongside the crispy chicken.
Recipe Variations and Substitutions
- Add red pepper flakes to the tomato sauce for a little heat.
- Serve with zucchini noodles instead of spaghetti.
- Try provolone or fontina in place of the usual cheese combination.
- Chicken thighs can be used instead of chicken breast, but they will need longer in the air fryer.
- Use almond flour or gluten-free breadcrumbs for the suggested gluten-free variation.
Proper Storage Tips
- Store leftovers in an airtight container.
- Keep them refrigerated.
- Use within 3 days.
Pro Tips
- Press the breadcrumbs firmly onto the chicken after dipping it in the egg.
- Check for an internal temperature of 165°F (74°C) before serving.
- Keep the tomato sauce toward the center of the chicken to leave the edges crisp.
- Watch the mozzarella closely during the final 2–3 minutes so it melts without burning.
Video
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