Crispy Air Fryer Chicken Parmesan Recipe
This crispy air fryer chicken parmesan is golden, juicy, and topped with melty mozzarella. It has all the classic flavor but feels lighter thanks to lean chicken cutlets and air frying instead of deep frying. Ready in under 20 minutes, high in protein, and cozy enough for any night of the week.
Ingredients
- 2 large chicken breasts, about 1.5 lbs
- Kosher salt & black pepper
- 2 large eggs, beaten
- 1 cup panko, gluten-free if needed
- ¾ cup grated Parmesan, freshly grated is best!
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- Avocado oil spray, or olive oil
- ⅔ - 1 cup marinara sauce, or vodka sauce
- Fresh mozzarella, thinly sliced (1 slice per chicken piece)
- Fresh basil, chopped or torn
Instructions
- Prep the chicken: Slice each breast in half (or thirds if they’re huge), then pound to ¼-inch thick so everything cooks evenly. Season both sides well with salt and pepper.
- Set up the breading station: Add beaten eggs to dish #1. In dish #2, mix together the panko, Parmesan, garlic powder, and oregano.
- Bread the chicken: Dip each piece in the egg, then coat in the panko mixture. Press gently so the coating sticks.
- Preheat the air fryer: Preheat your air fryer to 390°F. Lightly spray the basket with oil.
- Air fry the chicken: Add chicken in a single layer and mist the tops with a little oil. Air fry for 10 minutes, or until golden and cooked through.
- Add sauce + cheese: Carefully pull out the basket (front-loader) or open the drawer (basket-style). Spoon marinara over each piece and top with a slice of fresh mozzarella.
- Air fry again: Increase the temp to 450°F and air fry for 1–2 minutes, just until the cheese melts and gets bubbly. Don’t overdo it — the chicken can overcook quickly.
- Serve: Finish with fresh basil and extra Parmesan. Serve with spaghetti or your favorite pasta.
Notes
Pound chicken evenly: Aim for ¼-inch thick cutlets so they cook fast and stay juicy.
Don’t skip the oil mist: A light spray helps the panko turn golden and crispy in the air fryer.
Crisp before saucing: Add marinara + mozzarella only at the end to prevent soggy breading.
Air fryer times vary: Check early. Chicken is done when it reaches 165°F in the thickest part.
Gluten-free option: Use gluten-free panko — it gets just as crispy.
Make ahead: Cook breaded cutlets, then add sauce + cheese right before serving for best texture.
Storage tip: Store chicken and sauce separately if possible to keep the crust crispier.
The nutritional info below if for chicken parm only, does not include pasta.
Nutrition
Calories: 385kcal | Carbohydrates: 11g | Protein: 41g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 204mg | Sodium: 922mg | Potassium: 651mg | Fiber: 1g | Sugar: 2g | Vitamin A: 702IU | Vitamin C: 4mg | Calcium: 350mg | Iron: 2mg
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