Name: Air Fryer Chicken Parmesan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Chicken
Ingredients: 2 (8-ounce) boneless skinless chicken breasts, patted dry; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1/3 cup all purpose flour; 2 large eggs, lightly beaten; 1 1/2 cups seasoned panko (Japanese-style breadcrumbs); 1/4 cup freshly grated Parmesan cheese, plus more for garnish; 2 tablespoons olive oil; 1/4 teaspoon crushed red pepper; 1/4 teaspoon garlic powder; 1 cup jarred marinara sauce, plus more for serving; 1 cup shredded low-moisture, part-skim mozzarella cheese

Use your air fryer to make this quick and easy chicken Parmesan recipe resulting in crispy golden brown chicken with lots of cheesiness and sauce. Perfect for busy weeknights when you don’t want to fuss with deep-frying.

Air Fryer Chicken Parmesan

Serves: 4

Cooking time: 25 minutes

Level: Preheat a 6-quart air fryer to 400 degrees F (200 degrees C) for 2 minutes.

Print Recipe

Ingredients

2 (8-ounce) boneless skinless chicken breasts, patted dry
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/3 cup all purpose flour
2 large eggs, lightly beaten
1 1/2 cups seasoned panko (Japanese-style breadcrumbs)
1/4 cup freshly grated Parmesan cheese, plus more for garnish
2 tablespoons olive oil
1/4 teaspoon crushed red pepper
1/4 teaspoon garlic powder
1 cup jarred marinara sauce, plus more for serving
1 cup shredded low-moisture, part-skim mozzarella cheese

Instructions

Directions

Gather all ingredients.

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On a cutting board, butterfly chicken by cutting each breast in half widthwise to create 4 thin pieces of chicken; season both sides with 1/2
teaspoon of the salt and 1/4 teaspoon of the black pepper.

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Place flour, egg, and panko in 3 separate shallow dishes. Add Parmesan, oil, crushed red pepper, and garlic powder to panko; stir to coat. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper to flour; stir to combine. Working with 1 chicken piece at a time, dredge chicken in flour; shake off excess. Dip in egg; let excess drip off. Dredge in panko mixture to coat; place on a plate.

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Preheat a 6-quart air fryer to 400 degrees F (200 degrees C) for 2 minutes. Working in two batches, add 2 chicken cutlets to the air fryer basket in a single layer. Cook until chicken is golden brown on both sides, about 5 minutes per side.

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Top each chicken piece with 1/4 cup marinara and 1/4 cup mozzarella cheese.

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Snugly fit all 4 breasts in a single layer in air fryer basket; cook at 400 degrees F (200 degrees C) until cheese is melted and browned and a thermometer inserted into the thickest portion of chicken registers 165 degrees F (73 degrees C), 2 to 3 minutes.

Dotdash Meredith Food Studios