Make the Easiest Air Fryer Chicken Parmesan

Ingredients

• 1.5 lb Boneless Skinless Chicken Breast (cut into 4 equal pieces, pounded to about 1/2‑inch thickness)
• 1 tsp Salt (for seasoning chicken and pasta water)
• 1/2 tsp Black Pepper (freshly ground)
• 1/4 cup All-Purpose Flour (lightly seasoned with salt and pepper)
• 2 pieces Large Eggs (beaten)
• 1 cup Panko Breadcrumbs (Japanese style, extra‑crunchy)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 tsp Italian Seasoning (mixed into breadcrumb mixture)
• 1 tbsp Olive Oil Spray (to lightly coat the air‑fryer basket)
• 2 cup Marinara Sauce (store‑bought or homemade)
• 1.5 cup Mozzarella Cheese (shredded)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 12 oz Spaghetti Pasta (or any preferred shape)

Instructions

1. Pound and Season Chicken

   Place each chicken breast between two sheets of plastic wrap on a cutting board. Using a meat mallet, gently pound to an even thickness of about ½ inch. Sprinkle both sides with salt and black pepper.

   Time: PT5M

2. Set Up Dredging Stations

   In three separate mixing bowls, place the flour (seasoned with a pinch of salt and pepper), the beaten eggs, and the breadcrumb mixture (panko, grated Parmesan, and Italian seasoning).

   Time: PT5M

3. Coat the Chicken

   Dredge each chicken piece in the flour, shaking off excess. Dip into the beaten eggs, then press into the panko‑Parmesan mixture, ensuring a full coating. Place coated pieces on a plate.

   Time: PT5M

4. Preheat Air Fryer

   Preheat the air fryer to 200°C (390°F) for 3 minutes.

   Time: PT3M

   Temperature: 200°C

5. Air‑Fry the Chicken

   Lightly spray the air‑fryer basket with olive oil spray. Arrange the chicken in a single layer without touching. Cook for 6 minutes, flip with tongs, then cook another 6 minutes until golden and the internal temperature reaches 75°C (165°F).

   Time: PT12M

   Temperature: 200°C

6. Boil Pasta

   While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook 9‑10 minutes until al dente. Drain in a colander and set aside.

   Time: PT12M

   Temperature: 100°C

7. Add Sauce and Cheese

   Remove the chicken from the air fryer. Spoon ½ cup marinara over each piece, then sprinkle shredded mozzarella on top. Return the chicken to the air fryer for an additional 2 minutes, or until the cheese is melted and bubbly.

   Time: PT2M

   Temperature: 200°C

8. Plate and Garnish

   Divide the cooked pasta among four plates, top each with a chicken piece, then drizzle any extra marinara from the pan. Sprinkle chopped fresh parsley over everything and serve immediately.

   Time: PT3M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Breast: Chicken thighs (boneless, skinless)
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Large Eggs: Egg replacer (1 tbsp each)
• Instead of Panko Breadcrumbs: Regular breadcrumbs, crushed cornflakes
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Italian Seasoning: Dried oregano and basil (½ tsp each)
• Instead of Olive Oil Spray: Cooking spray, vegetable oil brushed with a pastry brush
• Instead of Marinara Sauce: Tomato basil sauce
• Instead of Mozzarella Cheese: Provolone, Vegan mozzarella
• Instead of Fresh Parsley: Fresh basil
• Instead of Spaghetti Pasta: Penne, gluten‑free pasta

Equipment Needed

• Air Fryer
• Meat Mallet
• Cutting Board
• Chef's Knife
• Mixing Bowls
• Fork or Whisk
• Measuring Cups
• Measuring Spoons
• Large Pot
• Colander
• Tongs
• Spatula
• Grater
• Basting Brush (optional)

Critical Steps — Do Not Skip

• Pounding the chicken to an even thickness
• Ensuring a complete coating of flour, egg, and breadcrumb mixture
• Cooking the chicken at a high temperature without overcrowding the air fryer
• Reaching an internal temperature of 75°C (165°F) for safety

Chef Tips from the Video

• Use Japanese panko for extra crunch; regular breadcrumbs can be too dense.
• A light mist of olive oil spray gives the crust a golden finish without excess oil.
• Let the cooked chicken rest 2 minutes before adding sauce; this keeps the crust from getting soggy.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the air fryer or oven to retain crispness.

Freezer: Breaded, uncooked chicken can be frozen for up to 2 months. Thaw overnight in the fridge before air‑frying.

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

Make-Ahead Tips

• Bread the chicken up to step 3 and keep it covered in the fridge for up to 24 hours.
• Marinara sauce can be made ahead and stored refrigerated for 5 days.

Frequently Asked Questions