All the comfort of chicken parm with none of the deep frying. The air fryer crisps a panko and parmesan crust, then a quick blast melts the mozzarella on top. Serve it over pasta or a simple salad for a proper main meal in under half an hour.
Everything you need
- 2 chicken breasts
- ¼ cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- ¼ cup grated parmesan
- ¾ cup marinara or pasta sauce
- ¾ cup shredded mozzarella
- 1 tsp garlic powder
- to taste salt and pepper
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
0 of 6 done-
Butterfly the chicken breasts so they're an even thickness, then season with salt, pepper and the garlic powder.
For this step
- 2 chicken breasts
- 1 tsp garlic powder
- to taste salt and pepper
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Set up three bowls: flour, beaten egg, and panko mixed with the parmesan. Coat each piece flour, then egg, then crumb, pressing it on.
For this step
- ¼ cup all-purpose flour
- 1 cup panko breadcrumbs
- ¼ cup grated parmesan
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Spray the basket and the chicken with oil. Air fry at 190°C / 375°F for 6 minutes, flip, then cook 5 more until crisp and cooked through.
For this step
- 2 chicken breasts
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Spoon marinara over each piece and top with the mozzarella.
For this step
- ¾ cup marinara or pasta sauce
- ¾ cup shredded mozzarella
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Air fry for 2 to 3 minutes more, until the cheese melts and bubbles.
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Rest for a couple of minutes and serve over pasta or salad.
For this step
- ¾ cup marinara or pasta sauce
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Air fryer notes
- Cook at 190°C / 375°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Butterfly or gently pound the chicken to an even thickness so it crisps outside and cooks through inside.
- Spray the crumb well with oil. Dry crumb stays pale, oiled crumb turns golden.
Make it your own
- Use chicken thighs, or breaded eggplant slices for a vegetarian parmigiana.
- Add a pinch of chilli flakes to the crumb for a little heat.
Storing & reheating
Keeps 2 days airtight in the fridge. Re-crisp at 190°C for 4 minutes rather than microwaving.
Frequently asked
How do I know the chicken is cooked?
It should reach 74°C / 165°F in the middle and the juices run clear. Butterflied breasts cook fast, so check early.
Can I use regular breadcrumbs?
Panko crisps best in the air fryer. With regular crumbs, spray a little extra oil and expect a softer crust.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
More air fryer recipes
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.