The air fryer has truly changed the way I cook, and this Air Fryer Chicken Parmesan is one of my absolute favorites. It delivers all the crispy, cheesy comfort of the classic dish—but with less oil, less mess, and a lot less time. Perfect for a quick lunch or an easy weeknight dinner, this recipe is both satisfying and lighter than the traditional version.
2 boneless, skinless chicken breasts (about 8 oz each)
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper
2 large eggs, lightly beaten
½ cup panko breadcrumbs
2 tbsp grated Parmesan cheese
½ cup marinara sauce
6 tbsp reduced-fat mozzarella cheese
Preheat your air fryer to 375°F (190°C).
Season the chicken breasts on both sides with salt and black pepper.
Set up a breading station with three shallow bowls:
Bowl 1: flour seasoned with a little salt and pepper
Bowl 2: beaten eggs
Bowl 3: panko breadcrumbs mixed with grated Parmesan
Dredge each chicken breast in flour, dip into the eggs, then coat well with the breadcrumb mixture. Press gently so the coating sticks.
Place the breaded chicken in a single layer in the air fryer basket, leaving space between each piece.
Air fry for 6 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F / 74°C).
While the chicken cooks, warm the marinara sauce.
Remove the chicken from the air fryer and top each piece with marinara sauce and mozzarella cheese.
Return to the air fryer and cook for 2–3 more minutes, until the cheese is melted and bubbly.
Serve immediately with pasta, vegetables, or a fresh salad.
Don’t overcrowd the basket: Cook in batches if needed to keep the chicken crispy.
Use panko breadcrumbs: They give a lighter, crunchier texture than regular breadcrumbs.
Want extra crispiness? Lightly spray the chicken with cooking spray before air frying.
Customize it: Add Italian seasoning or garlic powder to the breadcrumbs for more flavor.