Air Fryer Chicken Parmesan

5 from 6 votes

Your favorite Italian dinner, Chicken Parmesan, but made in the Air Fryer! So good, you won't believe it isn't deep fried!

Prep Time10

Cook Time18

Total Time28

Course: Dinner

Cuisine: American

Servings: servings

Calories: 458kcal

Author: Jennifer Fishkind

Ingredients

24 ounce chicken cutlets or well-pounded chicken breasts
⅓ cup all-purpose flour
2 large eggs whisked
⅓ cup Panko bread crumbs
⅓ cup Italian bread crumbs
1½ cups mozzarella cheese shredded and divided
¾ cup tomato sauce or spaghetti sauce
Optional garnishes: Chopped parsley, chopped basil, grated parmesan, red pepper flakes
Olive oil or canola oil cooking spray
pasta optional

Instructions

Remove any fat and pound the chicken to an even thickness if needed.
TIP: You will want to use thin cutlets for this recipe. They cook the best and most evenly. If you are using regular chicken breast, be sure to pound them thin and even. (this may affect your cooking time)
Pat the chicken dry and lay on a plate. Salt and pepper the chicken pieces (Optional).
Prepare the flour and egg by placing them separately in large, shallow bowls: put the flour in one and the egg in another.
In another bowl mix together the panko bread crumbs and the bread crumbs.
Preheat the air fryer at 380 degrees F. for 5 minutes.
Coat each piece of chicken in flour, then dip in the egg mixture.
Let the excess egg drip off each piece, then press each piece gently into the panko mixture, until fully coated.
TIP: I like to flip it a few times and press the chicken into the mixture to make sure it Is heavily coated in the panko and bread crumb mixture.
Place the chicken pieces in a single layer in the air fryer basket. (Don’t crowd the pieces; fry in batches if necessary). Spray with a thin coat of olive oil or canola oil spray.
Cook for about 7-8 minutes and flip and spray with cooking oil again. Cook for about another 7-8 minutes or until the chicken is cooked to 165 degrees.
TIP: All air fryers cook very differently. You are looking for the chicken to be fully cooed with an Internal temp of 165 degrees and the panko to be browned and crispy.
Top each piece of chicken to the edges with spaghetti sauce.
Sprinkle shredded mozzarella cheese on top of each piece of chicken.
Put back in the air fryer and cook until the cheese is melted, 2 or 3 minutes.
Garnish with fresh basil, parsley, grated parmesan, and additional red pepper flakes, optional. Best when served warm. Serve over pasta (optional)

Notes

Storage:

To Store: Cool and refrigerate your Air Fryer Chicken Parmesan in an airtight container within 2 hours of preparation (1 hour if the temperature in the room is 90 degrees Fahrenheit or above). If it already has sauce on it, it can last for about 3 days. If it is stored without the sauce, it will last for about 2 days longer.
To Freeze: You can also wrap the Chicken Parmesan in plastic wrap and put it in a freezer bag, squeezing out the air, and freeze it for 2-6 months. It can be thawed in the refrigerator or reheated directly from the freezer. Be sure to heat the chicken to 165 degrees Fahrenheit before consuming.
To Reheat: To reheat, you can simply pop leftovers back in the air fryer or place them in the microwave. I find that reheating in the air fryer keeps the chicken crispier!

Tips:

If your air fryer can’t fit all of your chicken, work in batches. Heat your oven to 250 degrees and keep warm until all of your chicken is cooked.

Nutrition