Air Fryer Chicken Parmesan

5.0
(3)
2 Reviews

If you haven't made Chicken Parmesan in an air fryer yet, consider this your invitation to get started. This recipe yields crispy, juicy chicken and ultra-melty cheese, which pairs beautifully with the acidity of tomato sauce. Before the final cook in the air fryer, be sure to line the inside of the basket with aluminum foil, and coat the foil with cooking spray to prevent sticking. As for serving? You can pair the chicken with a salad, such as a classic Caesar, or go for garlicky broccoli, Broccolini, or broccoli rabe.

By
Julia Levy
Portrait of Julia Levy
Julia Levy
Julia Levy is an eater, maker and dabbler in all things food. With nearly a decade of work experience, over 1,000 recipes tested, hundreds of recipes developed and just as many articles published, she has become a veritable resource for all your food questions. Her work has appeared in Cooking Light, MyRecipes, Southern Living, Real Simple, Fine Cooking and other publications and websites.
Food & Wine's Editorial Guidelines
Updated on July 20, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Air-Fryer Chicken Parmesan
Photo: Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood
Active Time:
35 mins
Total Time:
50 mins
Servings:
2
Cook Mode (Keep screen awake)

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided

  • 2 teaspoons finely chopped garlic (about 2 garlic cloves)

  • ½ teaspoon crushed red pepper

  • 1 (10-ounce) can tomato puree or sauce

  • 1 tablespoon, plus 2 teaspoons chopped fresh basil, divided

  • 2 teaspoons chopped fresh flat-leaf parsley, divided, plus more for garnish

  • 1 ½ teaspoons chopped fresh oregano, divided

  • 1 teaspoon kosher salt, divided

  • 2 (6- to 8-ounce) boneless, skinless chicken breasts, pounded to 1/2-inch thickness

  • ½ teaspoon black pepper

  • ½ cup (about 2 1/8 ounces) all-purpose flour

  • 1 large egg, lightly beaten

  • 1 tablespoon water

  • 1 ¼ cup panko

  • 2 ½ ounces Parmesan cheese, shredded (about 2/3 cup), divided

  • Cooking spray

  • 4 ounces fresh mozzarella cheese, cut evenly into 4 slices

Directions

  1. Heat 2 tablespoons of the oil in a small saucepan over medium. Add garlic and crushed red pepper; cook, stirring occasionally, until garlic begins to sizzle, about 30 seconds. Add tomato puree, 2 teaspoons of the basil, 1 teaspoon of the parsley, 1/2 teaspoon of the oregano, and 1/4 teaspoon of the salt; stir to combine. Bring to a simmer over medium; simmer, stirring occasionally, until sauce is thickened, about 2 minutes. Remove from heat; set aside.

  2. Preheat an air fryer to 360°F for 5 minutes. Sprinkle chicken evenly with black pepper and remaining 3/4 teaspoon salt. Place flour in a shallow dish. Whisk together beaten egg and water in a separate shallow dish until combined. Stir together panko, 1/3 cup of the Parmesan, and remaining 1 tablespoon oil, 1 tablespoon basil, 1 teaspoon parsley, and 1 teaspoon oregano in a third shallow dish. Working with 1 chicken piece at a time, dredge chicken in flour, shaking off excess. Dip in egg wash, letting excess drip off. Dredge in panko mixture, pressing to coat all sides of chicken. Place breaded chicken on a plate.

  3. Coat bottom of air fryer basket with cooking spray. Arrange chicken about 1 inch apart in basket. Cook for 8 minutes. Gently flip chicken; cook until chicken is golden brown on both sides, about 8 minutes. Remove chicken from basket. Increase air fryer temperature to 400°F. Line basket with aluminum foil, and coat foil with cooking spray.

  4. Top chicken evenly with tomato sauce, mozzarella, and remaining 1/3 cup Parmesan. Return chicken to foil-lined basket; cook at 400°F until cheese is completely melted and browned and a thermometer inserted into thickest portion of chicken registers 165°F, 5 to 10 minutes. Garnish chicken with additional parsley, and serve.

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