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

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Breasts: Turkey Breast
• Instead of Olive Oil: Avocado Oil
• Instead of Italian Seasoning: Dried Basil and Oregano mix
• Instead of Paprika: Smoked Paprika
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Tomato Paste: Tomato sauce (1/4 cup)
• Instead of Canned Chunky Diced Tomatoes: Fresh diced tomatoes (2 cups)
• Instead of Canned Crushed Tomatoes: Fresh crushed tomatoes (2 cups)
• Instead of Salt: Sea Salt
• Instead of Freshly Ground Black Pepper: Pre‑ground black pepper
• Instead of Dried Oregano: Italian seasoning (extra 1/4 tsp)
• Instead of Fresh Basil Leaves: Dried basil (1 tsp)
• Instead of Mozzarella Cheese: Low‑moisture mozzarella
• Instead of Pecorino Romano Cheese: Grana Padano
• Instead of Parmesan Cheese: Grated Pecorino

Equipment Needed

• Air Fryer
• Mixing Bowl
• Tongs
• Knife
• Cutting Board
• Garlic Press (optional)
• Box Grater
• Air Fryer Tray or Basket
• Spray Bottle (optional)
• Measuring Spoons

Critical Steps — Do Not Skip

• Coating the chicken evenly with oil and spices
• Simmering the tomato sauce just enough to blend flavors
• First air‑fry to set the chicken’s texture before adding cheese
• Ensuring the cheese melts fully during the second air‑fry

Chef Tips from the Video

• Use a mix of Pecorino Romano and Parmesan for depth of flavor.
• For extra crispness, lightly dust the chicken with a thin layer of almond flour before the first air‑fry.
• Add a splash of red wine to the sauce while it simmers for richer taste.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken pieces (without fresh basil) for up to 2 months; reheat in the air fryer.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tomato sauce up to 2 days ahead and refrigerate; reheat gently before assembling.
• Grated cheeses can be stored in an airtight container in the fridge for up to 5 days.

Frequently Asked Questions