The Best Air Fryer Chicken Parm Recipe

Ingredients

• 2 pieces Boneless Skinless Chicken Breasts (about 1 pound total, trimmed of gristle and hanging skin)
• 2 tablespoons Olive Oil (extra virgin, divided (seasoning + light spray))
• 1 teaspoon Italian Seasoning (dried blend)
• 1/2 teaspoon Paprika (for color and mild flavor)
• 3 cloves Garlic (minced)
• 2 tablespoons Tomato Paste (canned)
• 1 can Canned Chunky Diced Tomatoes (14‑oz, no‑salt added)
• 1 can Canned Crushed Tomatoes (14‑oz)
• 1/2 teaspoon Salt
• 1/4 teaspoon Freshly Ground Black Pepper
• 1/2 teaspoon Dried Oregano
• 5 leaves Fresh Basil Leaves (chopped for garnish)
• 4 ounces Mozzarella Cheese (freshly grated)
• 2 tablespoons Pecorino Romano Cheese (freshly grated)
• 2 tablespoons Parmesan Cheese (freshly grated)

Instructions

1. Season the Chicken

   Trim any gristle or hanging skin from the chicken breasts. Place them in a mixing bowl, drizzle with 2 Tbsp olive oil, then sprinkle Italian seasoning and paprika. Toss until the meat is evenly coated. Let the seasoned chicken sit at room temperature while you prepare the sauce.

   Time: PT10M

2. Make the Tomato Sauce

   Heat 1 Tbsp olive oil in a saucepan over medium heat. Add the minced garlic and sauté 2 minutes until fragrant and lightly golden. Stir in the tomato paste and cook 1 minute. Add the canned chunky tomatoes and crushed tomatoes, then season with salt, pepper, and oregano. Simmer, stirring occasionally, for 5 minutes. Remove from heat and set aside.

   Time: PT8M

   Temperature: medium heat

3. Pre‑heat the Air Fryer

   Line the air‑fryer basket or tray with a sheet of aluminum foil topped with parchment paper to catch drips. Pre‑heat the air fryer to 375°F (190°C) for 2 minutes.

   Time: PT2M

   Temperature: 375°F

4. First Air‑Fry the Chicken

   Place the seasoned chicken breasts on the prepared tray, ensuring they do not overlap. Air‑fry for 10 minutes at 375°F, flipping halfway through for even browning.

   Time: PT10M

   Temperature: 375°F

5. Prepare Cheese and Basil

   While the chicken cooks, grate the mozzarella, Pecorino Romano, and Parmesan. Roughly chop the fresh basil leaves for garnish.

   Time: PT5M

6. Add Sauce and Cheese, Second Fry

   When the first 10‑minute cycle ends, remove the chicken. Spoon a generous layer of the tomato sauce over each piece, then sprinkle the Pecorino, Parmesan, and mozzarella on top. Lightly spray the cheese with a mist of olive oil. Return the tray to the air fryer and cook another 10 minutes at 375°F, or until the cheese is melted and bubbly.

   Time: PT10M

   Temperature: 375°F

7. Finish and Serve

   Remove the chicken parm from the air fryer, sprinkle the chopped basil over the top, and transfer to a serving platter. Let rest 2 minutes before slicing and serving.

   Time: PT2M

Nutrition Facts

Calories

470

Protein

38 g

Carbohydrates

12 g

Fat

24 g

Fiber

3 g