Looking for a healthier way to make Chicken Parmesan? We have it! This Air Fryer Chicken Parmesan recipe is everything you love about the original but healthier. The chicken is nice and juicy and the Parmesan coating is crispy. This is an easy dinner in your Air Fryer and the whole family is going to love it. We like to pair it with steamed vegetables, zoodles or pasta!
Are we even surprised? By now we already know the air fryer is supreme. The fact that crispy golden chicken can be achieved without the use of any oil whatsoever is amazing and that’s not to mention how quickly the air fryer can do it! There’s no need to turn on your oven or make a whole oily mess on your stovetop: This chicken parm tastes every bit as good as the traditional version with much less effort to get there.
The air fryer will even melt and broil your cheese for a perfectly cheesy, crispy bite! Just 10 minutes to cook and 3 minutes more to toast the cheese and you will never look back. This recipe is a time- and energy-saver, especially if it’s hot out. Looking for more low-effort ideas? We’ve got you covered with easy, summer-friendly dinners.
Also Read: Dal Makhani Recipe – North Indian Cuisine
Why is air fryer chicken parmesan great?
This air fryer chicken recipe tops regular chicken parmesan, because it delivers super-crispy, parmesan-crusted chicken cutlets with no frying, very little mess, and in a fraction of the time as stovetop and conventional oven versions.
What Is An Air Fryer?
Do you know what an air fryer is? It’s an appliance that works like a convection oven. The air fryer has a fan which circulates hot air around the food giving it a crispy exterior.
It’s a great alternative to frying because you don’t need all the oil and you can make your favorite fried dishes, like this Chicken Parmesan, without all the guilt.
Also Read: Pizza Rolls Recipe
Air Fryer Chicken Parmesan Recipe
Course: RandomCuisine: AmericanDifficulty: Difficult4
servings10
minutes10
minutes504
kcalThis air fryer chicken recipe tops regular chicken parmesan, because it delivers super-crispy, parmesan-crusted chicken cutlets with no frying, very little mess, and in a fraction of the time as stovetop and conventional oven versions.
Ingredients
2 large skinless, boneless chicken breasts
Kosher salt
Freshly ground black pepper
1/3 c. all-purpose flour
2 large eggs
1 c. panko bread crumbs
1/4 c. freshly grated Parmesan
1 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1/2 tsp. garlic powder
1 c. marinara
1 c. shredded mozzarella
Freshly chopped parsley, for garnish
Directions
- Carefully butterfly chicken by cutting in half widthwise all the way through to create 4 thin pieces of chicken; season both sides with salt and black pepper.
- Place flour in a shallow bowl; season with a large pinch of salt and a few grinds of black pepper. In another shallow bowl, beat eggs to blend. In a third shallow bowl, combine panko, Parmesan, oregano, red pepper flakes, and garlic powder.
- Working one at a time, coat chicken in flour, shaking off any excess. Dip into eggs, letting excess drip off, then finally dip into panko mixture, gently pressing to adhere and ensuring both sides of chicken are well coated.
- Working in batches if necessary, in an air-fryer basket, arrange chicken in a single layer. Cook at 400°, turning once, for 5 minutes per side. Top chicken with marinara and mozzarella. Continue to cook at 400° until cheese is melted and golden, about 3 minutes more.
- Divide chicken among plates. Garnish with parsley.
Notes
- Finely ground store-bought Parmesan cheese is best for this recipe—it needs to be light and powdery so that it sticks to the chicken cutlets.
