Air Fryer Chicken Parmigiana Recipe

Ingredients

• 4 pieces Garlic Cloves (fresh, peeled)
• 3 tablespoons Olive Oil (extra virgin, divided (2 tbsp for sauce, 1 tbsp for potatoes))
• 400 g Crushed Tomatoes (canned, no added salt)
• to taste Sea Salt Flakes
• to taste Cracked Black Pepper
• 4 sprigs Fresh Basil Sprigs (optional, for infusion)
• 1 teaspoon Sugar (optional, balances acidity)
• 500 g Baby Potatoes (halved)
• 1 teaspoon Onion Powder
• 2 teaspoons Garlic Powder (1 tsp for potatoes, 1 tsp for breadcrumb mix)
• 2 teaspoons Dried Oregano (1 tsp for potatoes, 1 tsp for breadcrumb mix)
• 2 teaspoons Dried Basil (1 tsp for potatoes, 1 tsp for breadcrumb mix)
• 1 teaspoon Smoked Paprika
• 2 pieces Chicken Breasts (about 300‑350 g each, skinless, boneless)
• 1.5 cups Panko Breadcrumbs (Japanese style, for extra crunch)
• 1 teaspoon Sweet Paprika
• 2 cups All‑Purpose Flour (for dredging)
• 3 pieces Eggs (free‑range, large)
• 0.5 cup Milk (whole or 2% works best)
• 0.5 cup Parmesan Cheese (freshly grated, optional)
• 0.5 cup Mozzarella Cheese (shredded, optional)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• 2 tablespoons Fresh Basil (chopped, for garnish)
• as needed Cooking Spray (for air fryer basket)

Instructions

1. Make Garlic Paste

   Peel the 4 garlic cloves and run them through a microplane to create a fine paste.

   Time: PT2M

2. Start the Marinara Sauce

   Place a large pan over medium heat (still cold) and add 2 Tbsp olive oil. Add the garlic paste and stir until it just begins to sizzle—do not let it brown.

   Time: PT3M

3. Simmer the Sauce

   Add the 400 g crushed tomatoes, a pinch of sea‑salt flakes, cracked black pepper, and the fresh basil sprigs. Optional: stir in 1 tsp sugar to balance acidity. Bring to a boil, then reduce to low and let simmer for 15‑20 minutes until thickened.

   Time: PT20M

4. Prepare the Potatoes

   Halve the 500 g baby potatoes, place them in a bowl, drizzle with 1 Tbsp olive oil, and season with onion powder, garlic powder, dried oregano, dried basil, and smoked paprika. Toss until evenly coated.

   Time: PT5M

5. Butterfly and Pound the Chicken

   Slice each chicken breast horizontally to create a butterfly, then cut each half into two even fillets. Use a meat mallet to gently pound each piece until about ½ inch thick.

   Time: PT5M

6. Set Up Dredging Stations

   In three separate bowls, place 2 cups all‑purpose flour, a whisked mixture of 3 eggs with ½ cup milk, and 1.5 cups panko breadcrumbs mixed with garlic powder, sweet paprika, dried basil, dried oregano, salt and pepper.

   Time: PT3M

7. Bread the Chicken

   Dredge each chicken piece in flour, shaking off excess, dip into the egg‑milk wash, then press into the seasoned panko mixture, patting gently to adhere. Repeat for all pieces.

   Time: PT5M

8. Air Fry Potatoes – First Side

   Lightly spray the air‑fryer basket with cooking spray, add the seasoned potatoes in a single layer, set to 200 °C and air‑fry for 10 minutes.

   Time: PT10M

   Temperature: 200°C

9. Air Fry Chicken – First Side

   While the potatoes cook, lightly spray another basket, place the breaded chicken pieces without overlapping, set to 200 °C and air‑fry for 10 minutes.

   Time: PT10M

   Temperature: 200°C

10. Flip and Continue Air Frying

    After the first 10 minutes, flip both the potatoes and the chicken, re‑spray if needed, and air‑fry another 10 minutes at 200 °C.

    Time: PT10M

    Temperature: 200°C

11. Final Crisp

    Flip everything once more, give the potatoes a quick shake, and air‑fry for a final 3 minutes at 200 °C. Stop the timer after 3 minutes (instead of the full 5) to keep the chicken juicy.

    Time: PT3M

    Temperature: 200°C

12. Add Sauce and Cheese

    Remove the chicken from the basket, spread a generous layer of the reduced marinara sauce over each piece, then sprinkle grated Parmesan and shredded Mozzarella on top.

    Time: PT2M

13. Melt the Cheese

    Return the sauced chicken to the air‑fryer basket (no overlapping) and air‑fry for 3 minutes at 200 °C until the cheese is bubbly and lightly browned.

    Time: PT3M

    Temperature: 200°C

14. Finish the Potatoes

    Transfer the roasted potatoes to a bowl, season with additional sea‑salt flakes to taste, and give a quick toss.

    Time: PT2M

15. Plate and Garnish

    Place each cheese‑topped chicken piece on a plate, arrange the roasted potatoes alongside, and garnish with chopped fresh parsley and basil.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g