Easy Air Fryer Chicken Parmesan - 25-Minute Dinner

Chicken parmesan is one of those dinners that sounds like a project, but the air fryer makes it a 25-minute weeknight hero. You get crispy, golden chicken without a pan of oil and without turning on the oven.

I use a simple breading of panko and Parmesan, then let the air fryer do the work. It's a balanced meal on its own, but I like it with a side of spaghetti or a green salad. The whole thing comes together with very little cleanup.

About the Ingredients

4 boneless, skinless chicken breasts (about 600g / 1.3 lbs)

Pound them to an even thickness so they cook evenly. If you have chicken thighs, they work too – just add a couple minutes.

1 cup (100g) panko breadcrumbs

Panko gives the crispiest texture. Regular breadcrumbs work, but the crust won't be as crunchy. For a gluten-free version, use gluten-free panko.

1/2 cup (50g) grated Parmesan cheese

Freshly grated melts better and tastes stronger than the stuff in a can. If you only have the canned kind, it's okay – just use a bit less.

1 teaspoon garlic powder

Adds savory depth. Onion powder or dried Italian herbs work as a swap.

1 teaspoon dried oregano

You can use Italian seasoning instead – just skip the garlic powder if it's in the mix.

1/2 teaspoon salt

Fine sea salt or table salt. If you use kosher, you might need a bit more.

1/4 teaspoon black pepper

Freshly ground is best, but pre-ground is fine.

1 large egg

You'll beat it with a fork in a shallow dish. If you need an egg-free version, use a mix of 2 tablespoons milk and 1 tablespoon flour.

1/2 cup (125g) marinara sauce

Use your favorite jarred sauce. Look for one with low added sugar if you're watching that. You can also use crushed tomatoes with a pinch of basil.

1 cup (100g) shredded mozzarella

Fresh mozzarella slices work too, but they can make the chicken slide around. Shredded melts more evenly.

Fresh basil leaves, for garnish (optional)

Skip if you don't have it – the dish is still great without.

Step-by-Step Instructions

1. Prep the chicken

Place the chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch (1 cm) thickness. Pat dry with paper towels.

2. Set up the breading

In a shallow dish, mix the panko, Parmesan, garlic powder, oregano, salt, and pepper. In another dish, beat the egg with a fork.

3. Coat the chicken

Dip each breast into the egg, letting the excess drip off, then press into the breadcrumb mixture. Make sure both sides are well coated.

4. Preheat the air fryer

Set the air fryer to 400°F (200°C) and let it heat for 3-4 minutes. This helps the crust start crisping right away.

5. Cook the chicken

Place the breaded chicken in the air fryer basket in a single layer, leaving space between pieces. Cook at 400°F (200°C) for 10 minutes, then flip and cook for another 5-7 minutes, until golden and cooked through.

6. Add the toppings

Spoon about 2 tablespoons of marinara onto each breast, then top with mozzarella. Return to the air fryer and cook for 2-3 minutes, until the cheese is melted and bubbly.

7. Rest and serve

Carefully remove the chicken and let it rest for 3 minutes. This keeps it juicy. Garnish with fresh basil if you like.

Delicious Variations

Make it spicy

add 1/2 teaspoon red pepper flakes to the breading or use a spicy marinara.

Swap the protein

use chicken thighs or turkey cutlets – adjust cooking time by a few minutes.

Go low-carb

skip the panko and use crushed pork rinds or almond flour mixed with Parmesan.

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This air fryer chicken parmesan is the kind of dinner that saves a busy night. It's quick, easy, and the whole family will love it. Give it a try and let me know how it turns out!

Easy Air Fryer Chicken Parmesan – 25-Minute Dinner

Crispy chicken parmesan made in the air fryer with juicy chicken, marinara, and melted mozzarella. A quick, healthy weeknight dinner ready in 25 minutes.

10 minPrep time15 minCook time4Servings380 kcalCalories

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🧂 Ingredients

• 4 boneless, skinless chicken breasts (about 600g / 1.3 lbs)
• 1 cup (100g) panko breadcrumbs
• 1/2 cup (50g) grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 1/2 cup (125g) marinara sauce
• 1 cup (100g) shredded mozzarella
• Fresh basil leaves, for garnish (optional)

📋 Instructions

1. 1Prep the chicken — Place the chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch (1 cm) thickness. Pat dry with paper towels.
2. 2Set up the breading — In a shallow dish, mix the panko, Parmesan, garlic powder, oregano, salt, and pepper. In another dish, beat the egg with a fork.
3. 3Coat the chicken — Dip each breast into the egg, letting the excess drip off, then press into the breadcrumb mixture. Make sure both sides are well coated.
4. 4Preheat the air fryer — Set the air fryer to 400°F (200°C) and let it heat for 3-4 minutes. This helps the crust start crisping right away.
5. 5Cook the chicken — Place the breaded chicken in the air fryer basket in a single layer, leaving space between pieces. Cook at 400°F (200°C) for 10 minutes, then flip and cook for another 5-7 minutes, until golden and cooked through.
6. 6Add the toppings — Spoon about 2 tablespoons of marinara onto each breast, then top with mozzarella. Return to the air fryer and cook for 2-3 minutes, until the cheese is melted and bubbly.
7. 7Rest and serve — Carefully remove the chicken and let it rest for 3 minutes. This keeps it juicy. Garnish with fresh basil if you like.

👨🍳 Chef's Note: If you're short on time, you can skip the fresh basil – it's just for looks anyway.

Servings: 4

Cuisine: Italian-American

Course: Dinner

Simple RecipesCooker10 minutes15 minutes28 minutes

Nutrition (per serving): 380 kcal · 35g protein · 15g carbs · 18g fat