Air Fryer Chicken Parmesan Recipe

This air fryer chicken parmesan recipe is a quick and easy way to enjoy crispy breaded chicken with a tomato and mozzarella cheese topping. None of the deep frying is needed. 

Classic chicken parm is one of my all-time favorite dishes, so I’ve always been skeptical whether or not air frying it will live up to its potential. I mean, its signature feature is perfectly crispy and crunchy chicken. I was cautiously optimistic since I’ve air-fried other crispy chicken recipes, like air fryer fried chicken and air fryer chicken nuggets. Let’s just say I have a new favorite way to cook my favorite chicken dish. 

This is essentially a healthier version of my chicken parmigiana, but in a fraction of the calories and fat. This comes together in less than 15 minutes, including prep time. Like air fryer chicken cutlets, the chicken here is crispy and crunchy on the outside. It’s moist and juicy in the middle, and topped with rich marinara sauce and melty cheese…what can go wrong?

If you love cooking chicken in the air fryer, try my air fryer chicken thighs, air fryer chicken drumsticks, air fryer whole chicken, and air fryer chicken bites next.

Ingredients needed

• Chicken breast fillets. I like to use two large chicken breasts and slice halve them, but you can use four small ones if you prefer.
• Panko breadcrumbs. For that golden and crunchy exterior. If you are following a gluten-free diet, gluten-free panko will also work. 
• Egg. A room temperature egg will help the breading mixture stick to the chicken. 
• Seasonings. I kept things simple with salt, black pepper, and Italian seasoning (a spice mix featuring basil, rosemary, thyme, and oregano). 
• Parmesan cheese and mozzarella cheese. The key to the perfectly golden and melted cheese topping is a combination of two cheeses. The parmesan gives it some sharp flavor with the mozzarella gives it some gooey, stretchy perfection. 
• Marinara sauce. I used a store-bought sauce because it’s quick and convenient, but you can use a homemade sauce. Other Italian tomato sauces work well, too, like sugo or pomodoro sauce. 
• Cooking spray. To grease the air fryer basket and prevent the chicken from sticking. You can also brush some butter or olive oil on the base instead. 

How to make air fryer chicken parmesan

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1- Prep the chicken. Pound the chicken until they are around 1/2 an inch thick.

Step 2- Coat the chicken. Moving quickly, dip the chicken breasts in the egg, then the panko mixture. Discard any excess breading. 

Step 3- Air fry. Put a single layer of your crumbed chicken breasts in the greased air fryer basket and let them air fry for 9 minutes, flipping halfway through. 

Step 4- Add toppings. Pull out the basket, top the chicken with marinara, parmesan, and mozzarella, then air fry for 2 more minutes until the cheese is melted and golden.

Arman’s recipe tips

• If you want less mess, line the base of the air fryer with parchment paper or air fryer liners. The chicken won’t be as crispy, but it will make clean-up a breeze. 
• Keep an eye on the chicken to ensure it doesn’t overcook. Check the internal temperature of the chicken using an instant-read meat thermometer; once it reaches 165F, it is ready to enjoy.
• Avoid over-crowding the air fryer basket to cook the chicken breasts evenly. If needed, cook in batches.
• Use other cheeses for the topping, including pepper Jack cheese or boccoccini.

Storage instructions

To store. Place leftovers in an airtight container and store them in the refrigerator for up to five days.

To freeze. Wrap it in foil or use an air-tight container and store the chicken parm in the freezer for up to 6 months.

Reheating. Reheat them in the air fryer for 2-3 minutes, or until the cheese is sizzling.

Frequently asked questions

More air fryer recipes

If you tried this Air Fryer Chicken Parmesan or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe. 

Originally published December 2022, updated and republished April 2025