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Air fryer chicken parmesan with crispy golden breading and melted mozzarella

Air Fryer Chicken Parmesan (Weeknight Fast)

This air fryer chicken parmesan combines tender chicken breasts coated in a crispy panko-parmesan crust, topped with marinara sauce and melted mozzarella cheese. Ready in under 25 minutes with minimal cleanup.
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Servings 4

Equipment

  • Air fryer (3.5-6 quart)
  • Three shallow bowls
  • Meat mallet
  • Cooking spray
  • Tongs
  • Meat thermometer

Ingredients
  

  • 2 large boneless skinless chicken breasts 1.5 pounds
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes optional
  • ¾ cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • Fresh basil for garnish

Instructions
 

  • Pound chicken breasts to ¾-inch even thickness using meat mallet.
  • Pat chicken dry and season both sides with salt and pepper.
  • Set up three bowls: flour in first, whisked eggs and water in second, panko-Parmesan mixture in third.
  • Dredge chicken in flour, dip in egg, then press into panko mixture coating completely.
  • Preheat air fryer to 380°F for 3-5 minutes.
  • Spray air fryer basket with cooking spray. Place breaded chicken in single layer.
  • Spray tops of chicken with cooking spray. Air fry 6 minutes.
  • Flip chicken, spray other side. Air fry 4-5 minutes until internal temperature reaches 165°F.
  • Top each breast with 3 tablespoons marinara and ¼ cup mozzarella.
  • Air fry 2-3 minutes until cheese melts and bubbles.
  • Let rest 2-3 minutes before serving. Garnish with fresh basil.

Notes

Pound chicken to even thickness for uniform cooking.
Don't skip cooking spray—it creates crispy crust.
Work in batches if needed to avoid overcrowding.
Chicken can be breaded 4 hours ahead and refrigerated.
Leftovers keep 3 days refrigerated.
Servings: 4
Calories: 420
Protein: 45g