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Air Fryer Chicken Parmesan
Air Fryer Chicken Parmesan is a lighter, weeknight-friendly twist on the classic Italian-American favorite. Boneless, skinless chicken breasts are butterflied into thin cutlets, seasoned well, and coated in a three-step breading of flour, egg, and a crispy panko-Parmesan crust seasoned with oregano, garlic, and a touch of red pepper flakes. The chicken cooks in the air fryer until golden and crunchy outside yet juicy inside, then gets nestled into a skillet of hot marinara and topped with melted mozzarella. Served over a bed of spaghetti and finished with fresh basil, it delivers all the saucy, cheesy comfort of traditional chicken parm with less oil and an easy, hands-off cook time.
Ingredients
Chicken
- 2 large skinless, boneless chicken breasts
- Salt, to taste
- Black pepper, to taste
Breading
- 1/3 cup all-purpose flour
- 2 large eggs
- 1 cup panko bread crumbs
- 1/4 cup freshly grated Parmesan
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp garlic powder
Sauce & Serving
- 2 cups marinara sauce
- 1 cup shredded mozzarella
- Cooked spaghetti noodles, for serving
- Freshly chopped basil, for garnish
Instructions
- Butterfly the chicken: Carefully slice 2 large skinless, boneless chicken breasts in half horizontally to create 4 thin pieces of chicken. Season both sides of each piece with salt to taste and black pepper to taste.
- Set up the breading station: Place 1/3 cup all-purpose flour in a shallow bowl. In a second shallow bowl, beat 2 large eggs until well blended. In a third shallow bowl, combine 1 cup panko bread crumbs, 1/4 cup freshly grated Parmesan, 1 tsp dried oregano, 1/2 tsp crushed red pepper flakes, and 1/2 tsp garlic powder, mixing to distribute the seasonings evenly through the panko.
- Bread the chicken: Working one piece at a time, coat each of the 4 seasoned chicken cutlets in the 1/3 cup flour, shaking off any excess. Dip the floured chicken into the beaten 2 eggs, letting any excess egg drip off, then press the chicken into the panko-Parmesan mixture made from 1 cup panko, 1/4 cup Parmesan, 1 tsp oregano, 1/2 tsp red pepper flakes, and 1/2 tsp garlic powder, coating both sides thoroughly and pressing gently so the crumbs adhere.
- Air fry the chicken: Arrange the 4 breaded chicken cutlets in a single layer in the air fryer basket (work in batches if necessary so they are not overlapping). Air fry at 400°F for about 11 minutes, turning the cutlets halfway through the cook time, until the coating is golden and the chicken is cooked through.
- Heat the marinara: While the chicken cooks, pour 2 cups marinara sauce into a large skillet and heat over medium heat until the sauce is hot and gently simmering.
- Melt the cheese: When the 4 air-fried chicken cutlets are done, place them in the skillet directly on top of the hot 2 cups marinara sauce. Sprinkle 1 cup shredded mozzarella evenly over the tops of the chicken pieces. Cover the skillet with a lid and cook for about 3 minutes, or until the mozzarella is melted and gooey over the chicken cutlets and marinara.
- Serve: Divide the cooked spaghetti noodles among plates. Top each portion of spaghetti with a sauced chicken Parmesan cutlet and spoon extra marinara sauce from the skillet over the top. Garnish with freshly chopped basil and serve immediately.
Notes
- Butterflying the 2 chicken breasts into 4 thin cutlets helps them cook quickly and evenly in the air fryer.
- For extra crispiness, lightly spray the breaded chicken with oil before air frying.
- You can use homemade or jarred marinara; choose a sauce you enjoy since it is a key flavor.
- For a spicier version, increase the 1/2 tsp crushed red pepper flakes in the panko mixture.
- Leftovers reheat well in the air fryer for a few minutes to re-crisp the coating while keeping the cheese melty.