Air Fryer Chicken Parmesan
Crispy breaded chicken cutlets air fried with marinara and melty cheese for a satisfying dinner.
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Chicken Parmesan is one of my favorite chicken dishes. The chicken has a crispy coating, there’s loads of flavor from the savory tomato sauce, and the gooey melted cheese makes it incredibly satisfying. It’s a dish that can be kept simple or dressed up with some toppings, such as sautéed mushrooms, onions, or peppers.
It’s one of those timeless comfort meals that always feels special. The panko and Parmesan-coated chicken turns golden and crisp in the air fryer, the marinara sauce adds a rich, savory kick, and the mozzarella melts into gooey perfection.
This version is easy enough for a weeknight dinner but still feels like something you’d order at a favorite Italian spot. Serve it over pasta with extra tomato sauce, or lighten things up by pairing it with spaghetti squash or a crisp green salad with Italian dressing.
Why You’ll Love It
Crispy and cheesy. Air frying gives the chicken a golden crust without deep frying, and the cheese is melty and satisfying.
Simple but versatile. Keep it classic or dress it up with sautéed mushrooms, onions, or peppers.
Perfect for weeknights. Quick to prepare, family-friendly, and pairs easily with pasta, salad, or roasted veggies.
Preparation Steps for Air Fryer Chicken Parmesan
- Start by preparing the chicken and seasoning them with salt and pepper. If you don’t have cutlets, slice two chicken breasts in half horizontally. If you have small 5- to 6-ounce chicken breasts, place them between sheets of plastic wrap and gently pound them to a thickness of about 1/4 inch.
- Set up three bowls: one with seasoned flour, one with whisked egg and milk, and one with panko, Parmesan, and Italian seasoning. Coat each cutlet in flour, then egg wash, and finally press firmly into the breadcrumb mixture.
- Arrange the chicken in the air fryer basket in a single layer. Cook at 370°F for about 5 minutes, flip, and continue until crisp and the internal temp reaches 165°F.
- Spoon marinara over each piece, top with mozzarella, and return to the air fryer briefly to melt the cheese. If your air fryer is large, you might be able to do this in one batch. If not, keep the first cooked batch on a rack in the oven set to warm (170°F to 200°F) while making the second batch.
Recipe Variations
- Try it with fresh mozzarella. The soft, creamy texture melts to give a restaurant-style finish.
- Add toppings. Sautéed mushrooms, onions, or peppers make it heartier.
- Switch up the cheese. Fontina, provolone, or a blend of Italian cheeses work beautifully.
- Make it spicy. Stir a dash of crushed red pepper flakes into the marinara before topping the chicken.
Serving Suggestions
- Serve over spaghetti, penne, or another favorite pasta with extra sauce.
- Pair with spaghetti squash or zucchini noodles for a lower-carb option.
- Add a side of roasted potatoes or root vegetables for a hearty meal.
- Garnish with fresh basil or parsley for a bright, fresh finish.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container for up to 3 days. The coating will soften, but the flavors hold well.
Freeze? Not recommended, as breaded chicken with sauce and cheese doesn’t hold texture after thawing.
To Reheat: Warm in the oven or air fryer until hot and bubbly. Avoid microwaving to keep the coating from getting soggy.
Air Fryer Chicken Parmesan
Crispy air fryer chicken Parmesan with marinara, mozzarella, and Parmesan cheese—easy to make and always satisfying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Chicken
- Method: Air Fryer
- Cuisine: Italian
Ingredients
- 4 chicken cutlets
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon Italian herb seasoning
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 1 24-ounce jar marinara sauce (divided)
- 4 to 6 ounces mozzarella cheese
- Fresh chopped parsley (or basil)
Instructions
- Prep the chicken. If making more than 1 batch, heat the oven to 170°F to 200°F. Sprinkle the chicken lightly with some salt and pepper.
- Prepare the breading bowls. In one bowl, combine the remaining salt and pepper with the bread crumbs, Parmesan cheese, and Italian seasoning. In a second bowl, whisk the egg with the milk. Put 1/2 cup of flour in a third bowl or plate.
- Coat the chicken. Start by coating the chicken breasts completely with the flour, then dip them in the egg mixture. Finally, press each piece into the panko mixture until thoroughly coated.
- Air fry. Arrange the chicken pieces in the air fryer. You might need to do 2 batches. Air-fry at 370°F for 5 minutes, then flip them and cook for an additional 4 to 6 minutes, or until browned and crisp. The chicken breasts should register at least 165°F on an instant-read thermometer inserted into the thickest part of a cutlet. Top each chicken breast with a few tablespoons of the marinara sauce and some mozzarella cheese, and continue air frying for a minute or so to melt the cheese.
A quick caution: While the cheese may stick to the marinara, lightweight shreds or thin slices can sometimes blow off in the air fryer. To prevent that, let the chicken rest in the hot fryer basket so the cheese melts gently, or switch to a “bake” or “roast” setting if your air fryer has one.
Nutrition
- Serving Size:
- Calories: 574
- Sugar: 11.4 g
- Sodium: 1739.1 mg
- Fat: 12.5 g
- Carbohydrates: 55.8 g
- Fiber: 6.2 g
- Protein: 56.4 g
