Crispy air fryer chicken Parmesan made with juicy chicken breasts, crunchy panko breading, melted mozzarella, and classic marinara sauce.

An overhead view of a round light gray speckled plater with a large chicken Parmesan topped with melted cheese and marinara sauce. Next to the chicken is a side of spaghetti and a breadstick.

I have been making chicken Parmesan in my air fryer for the past 6 years, since I first posted this recipe. When I first started making it, my chicken wasn’t getting that lovely golden brown like you do if you deep fry it.

The reason for this is that the panko breadcrumbs need a fat or oil to create that golden color. I found that mixing the oil in with the panko breadcrumbs first creates this perfect golden brown color.

The chicken turned out so golden and crispy, while the inside is juicy and tender. The best part is it didn’t have to be deep-fried in oil at all! Sure, there are a couple of tablespoons of olive oil in the whole batch, but it’s not saturated in oil and overall absorbs a much smaller amount. This makes it healthier than traditional chicken Parmesan.

Why You'll Love This Recipe

Crispy without deep frying
Faster than oven-baked chicken parm
Kid-friendly / picky-eater approved
Less mess, less oil
Still classic comfort food

If you’re interested in more Italian air fryer recipes, try my chicken spiedini or Olive Garden chicken kabobs.

An overhead view of a round plate of Chicken parmesan, spaghetti, and a breadstick next to a sprig of parsley and a white and gray striped napkin.

Ingredients for Air Fryer Parmesan Chicken

Boneless skinless chicken breasts: Use thin-sliced chicken or butterfly and pound the breasts to an even thickness so they cook evenly and stay juicy in the air fryer.
Panko vs breadcrumbs: Panko breadcrumbs are lighter and crispier than traditional breadcrumbs, which helps the chicken get extra crispy in the air fryer instead of soggy. I also like to prep my chicken in advance, and breadcrumbs soak up all the moisture of the chicken when it sits in the fridge. Panko, however, retains its crispness.
Olive oil: A small amount of olive oil adds flavor and helps the breading brown; spraying the chicken generously is key for crispiness.
Parmesan in the breading: Grated Parmesan adds savory flavor and helps the coating brown and crisp thanks to its natural fats and proteins.
Basil: Dried basil adds classic Italian flavor to the breading without overpowering the dish.
Oregano: Oregano brings a warm, herby note that pairs well with marinara and mozzarella.
All-purpose flour: A light coating of flour helps the egg stick to the chicken, creating a better base for the breading.
Salt: Seasoning the chicken before breading ensures the flavor goes all the way through, not just on the outside.
Large eggs: Eggs help the panko mixture adhere evenly to the chicken for a consistent crust.
Fresh mozzarella vs shredded: Fresh mozzarella melts beautifully and gives that melted gooey cheese pull. While low-moisture shredded mozzarella melts faster and releases less moisture, which is better if you want to keep the breading crisp. It’s up to you which you prefer.
Best marinara: A good-quality jarred marinara works perfectly here. Choose one that's thick and flavorful (not watery) so it doesn't soak into the breading and soften the crust.
Nonstick cooking spray: Spraying the breaded chicken generously helps achieve a golden, crispy exterior in the air fryer.

A round light gray plate of chicken Parmesan breasts next to a sprig of fresh parsley and a napkin.

Golden Breadcrumbs

There are two ways to get breaded goodies fried in the air fryer:

You can spray the already breaded food with olive oil.
Add olive oil to the breadcrumbs, microwave them quickly, and then coat your food with the moistened breadcrumbs. This is my personal favorite way because it’s evenly saturated.

How to Tenderize Chicken Breasts

My grocery stores tend to have large chicken breasts. I prefer my chicken Parmesan to be thin and tender like a pork tenderloin sandwich.

To get it thinner, I simply cut the chicken breast in half horizontally, similar to how you would butterfly a chicken breast, but cut it completely through. Then I pound them out with a meat mallet.

How to Make Air Fryer Parmesan Crusted Chicken

Mix olive oil with panko in a shallow dish and microwave for 60-90 seconds until lightly browned, stirring every 30 seconds. Allow to cool for a few minutes, then mix in Parmesan, basil, and oregano into the panko.

A rectangle cutting board topped with two flattened chicken breasts and a silver mallet.

Three round bowls. The main light green bowl shown has a bowl of flower and a chicken breast coated in flour with a silver fork.

Tenderize chicken breasts by placing them on a cutting board, covering them with plastic wrap to prevent splatter, and hammering the meat with a mallet.
Scramble eggs in a bowl. Place flour and salt in a shallow dish and blend well. Begin lightly dredging each piece of chicken in flour, dipping it in egg, and then coating it with panko. Press the panko into the chicken to stick.
Spray the basket in the air fryer with nonstick cooking spray. Place a single layer of chicken into the air fryer, set to 400℉, and cook for 12-16 minutes, flipping halfway through.

An overhead view of a black air fryer basket with two uncooked breaded chicken breasts.

A black air fryer basket with two cooked breaded chicken breasts topped with shredded mozzarella cheese.

Add slices of mozzarella to each piece of chicken and cook for an additional 1-2 minutes until the cheese is melted.

A side view of a black air fryer with the drawer opened. Inside the drawer there are two air fryer chicken Parmesans.

Once the chicken has cooked through and the cheese is melted, remove it from the air fryer and top with warmed marinara sauce. I add marinara last because otherwise, it causes the crispy chicken to get soggy.

Sides for Chicken Parmesan

A lot of times, we see a side of spaghetti topped with tomato sauce to go with chicken Parmesan. Which is delicious, don’t get me wrong. But if you want to try something new, try these: Olive Garden’s fettuccine alfredo, baked zucchini sticks, Caesar salad with homemade dressing, garlic bread, or Italian roasted vegetables. They’re all delicious sides for chicken Parmesan.

An overhead view of a round light gray speckled plate topped with two chicken Parmesans next to a sprig of parsley and a napkin.

Reheating Leftovers

Another reason I don’t add marinara to my chicken Parmesan is so that leftovers do not have sauce sitting on them in the fridge. I can crisp up the chicken again in the air fryer the next day and add sauce to it again.

Reheat chicken parmesan in the air fryer at 350°F for 3-5 minutes, or until warmed through and crispy again. Place the chicken in a single layer and avoid stacking so the hot air can circulate and re-crisp the breading.

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