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Air Fryer Chicken Parmesan

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Crispy panko-Parmesan breaded chicken breasts topped with marinara and melted mozzarella, made entirely in the air fryer in about 33 minutes. The sauce is added only in the final 3 minutes to keep the breading shatteringly crispy.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each), butterflied or pounded to 3/4-inch thickness
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour
  • 1.5 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese (freshly grated if possible)
  • 1.5 tsp Italian seasoning
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • 1/2 cup marinara sauce
  • 1 cup shredded mozzarella cheese (part-skim preferred)
  • Fresh basil leaves, to garnish
  • Cooking spray

Instructions

  1. Butterfly thick chicken breasts by slicing horizontally almost all the way through and opening like a book, or pound between plastic wrap to a uniform 3/4-inch thickness.
  2. Set up three shallow dishes: (1) flour seasoned with 1/2 tsp salt and 1/4 tsp pepper, (2) beaten room-temperature eggs, (3) panko mixed with Parmesan, Italian seasoning, garlic powder, and a pinch of salt.
  3. Season each breast with salt and pepper, then coat in sequence: flour, egg, then panko-Parmesan mixture. Press the breadcrumbs firmly into both sides and edges for full, even coverage.
  4. Preheat the air fryer to 400°F for 3 minutes. Spray the basket generously with cooking spray, place breaded chicken in a single layer, and spray the tops.
  5. Air fry at 400°F for 12 minutes, flipping at the 6-minute mark and spraying the new top side after flipping. Chicken should be deep golden-brown and approaching 160°F internally.
  6. Reduce temperature to 375°F. Spoon 2 tablespoons of marinara sauce onto the center of each breast (do not spread to edges), then top each with 1/4 cup shredded mozzarella.
  7. Air fry at 375°F for 3 minutes until the cheese is fully melted and showing golden-brown spots. Verify internal temperature reaches 165°F.
  8. Rest the chicken for 3 minutes before serving to allow the cheese to set and juices to redistribute. Garnish with fresh basil leaves and serve immediately.

Notes

Use part-skim mozzarella — whole-milk mozzarella releases more fat during melting, which can pool in the basket and cause smoking. For the best melt, shred from a block rather than using pre-shredded cheese.

Keep marinara dollops centered on each breast and do not spread to the edges — sauce that flows off the chicken onto the basket will steam and soften the breading.

If your air fryer basket cannot fit 4 breasts in a single layer, cook in two batches for even browning.

Find it online: https://airfrycentral.com/air-fryer-chicken-parmesan/