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Air fryer chicken parmesan served with spaghetti and melted mozzarella on a white plate
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Easy Air Fryer Chicken Parmesan - Crispy, Saucy, and Ready Fast

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 2 large boneless, skinless chicken breasts (about 1 to 1.25 pounds total), halved horizontally to make 4 cutlets
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 3/4 cup Italian-style breadcrumbs
  • 1/4 cup grated Parmesan cheese (plus extra for serving)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Olive oil spray (or a high-heat cooking spray)
  • 1 cup marinara sauce (store-bought or homemade)
  • 1 cup shredded mozzarella (low-moisture, part-skim works well)
  • Fresh basil or parsley for garnish (optional)
  • Cooked pasta, crusty bread, or a green salad for serving (optional)

Instructions

  • Prep the chicken. Slice each chicken breast horizontally to create thin cutlets. Pat dry with paper towels for better browning. If needed, lightly pound to an even 1/2-inch thickness.
  • Season. Sprinkle both sides with a pinch of salt and pepper. This simple step boosts flavor all the way through.
  • Set up the dredging station. Place flour in one shallow bowl. Beat eggs in a second bowl. In a third bowl, mix breadcrumbs, Parmesan, garlic powder, onion powder, oregano, 1/2 teaspoon salt, and black pepper.
  • Coat the chicken. Dredge each cutlet in flour (shake off excess), dip in egg, then press into the breadcrumb mixture until fully coated. Set on a plate.
  • Preheat the air fryer. Heat to 380°F (193°C) for 3–5 minutes. A hot basket helps the coating turn crisp fast.
  • Spray and arrange. Lightly spray the air fryer basket. Place cutlets in a single layer without overlapping. Spray the tops of the cutlets lightly with oil.
  • Air fry the first side. Cook at 380°F (193°C) for 6–7 minutes until the coating sets and starts to brown.
  • Flip and finish. Carefully flip, spray again, and cook 4–6 more minutes. The chicken should reach an internal temp of 165°F (74°C) and look golden brown.
  • Add sauce and cheese. Spoon about 2 tablespoons marinara over each cutlet, then top with a generous sprinkle of mozzarella and a little extra Parmesan.
  • Melt. Air fry at 360°F (182°C) for 2–3 minutes, just until the cheese is melted and bubbly.
  • Rest and serve. Let the chicken rest for 2 minutes so the coating stays crisp. Garnish with chopped basil or parsley. Serve with pasta, bread, or salad.