Air Fryer Chicken Parmesan – The Stay At Home Chef

Try our original Baked Chicken Parmesan or our Eggplant Parmesan for a vegetarian option.

Chicken Parmesan, also known as Chicken Parmigiana, is a classic Italian dish that has been around since what feels like forever. Traditionally, it is made by breading and frying chicken cutlets, topping them with marinara sauce and mozzarella cheese, and then baking them in the oven. This time, we’re using an air fryer instead. Skip the frying and baking and still get a crispy exterior. It’s faster and uses far less oil.

Ingredient Notes

• Chicken Breasts: Use boneless, skinless chicken breasts for the best results. Cutting and pounding them into thin cutlets ensures they cook quickly and evenly.
• All-Purpose Flour: Used as the base for breading the chicken.
• Breadcrumbs: We use a blend of Panko and Italian for a traditional Italian herb flavor and that crunchy, crispiness you get from the Panko breadcrumbs.
• Parmesan Cheese: Freshly grated parmesan works best for maximum flavor.
• Mozzarella Cheese: Use fresh mozzarella for the best melting and flavor. If you can’t find fresh mozzarella, thick slices of regular mozzarella will also work. Shredded can work too, just be sure to make a good pile of it for melting.
• Marinara Sauce: You can easily use store-bought as this recipe only uses a 1/2 cup for the topping.
• Fresh Basil: This is the classic garnish for chicken parm and it’s more than just pretty, it also adds flavor. You could also use 1 teaspoon of dried basil for convenience.

Spritzing Oil

While air frying is a way to get things crispy without frying, you still need a little oil to get things golden and crisp.

Use olive oil, avocado oil, vegetable oil, or a quality cooking spray.

When it comes to applying the oil, a light spritz with an oil mister is all you need. Or just gently brush it on. You’re aiming to lightly coat the surface of the food, not soak it.

Why Pound Out Chicken?

Pounding out your chicken is an extra step that is tempting to skip. I mean, sure, you can skip it, but the reason why you do it is so that your chicken will cook more evenly. That thinner end that tapers off cooks a lot faster than the thick end. Since air fryers cook faster than a skillet or oven, pounding them into an even thickness does a lot to make sure that no part of your chicken is overcooked.

Air Fryer Tips

Use a Liner: Cleaning up is a breeze if you use air fryer parchment liners. Less scrubbing, more enjoying.

Don’t Overcrowd: Give your food some breathing room in the air fryer basket. If your air fryer isn’t huge, cook in batches—it’s worth it for those perfectly golden results. And don’t forget to toss or shake everything halfway through so it all cooks nice and evenly.

Keep an Eye on Things: Air fryers work fast, and nobody wants overcooked chicken. Use a meat thermometer if you can (to reach a safe internal temperature of 165°F) and check on things toward the end so you nail that perfect doneness.

Serving Suggestions

Pasta: We recommend a long noodle like spaghetti, linguini, or fettuccini. However, you can totally use your favorite pasta with this dish. Penne or farfalle (bowtie) are great options.

Salad: Add a little green to your meal with an easy side salad. We love a classic Caesar Salad or a simple Arugula Salad.

Bread: Complete this Italian meal with some delicious, buttery garlic bread or breadsticks.

Dessert: You know we had to include dessert! Go all out and make our decadent Chocolate Tiramisu.