Air Fryer Chicken Parmesan Recipe (Crispy in 20 Minutes)

Crispy Chicken Parmesan in the Air Fryer (Fast Weeknight Win)

You know that moment when you want comfort food… but you do NOT want to go out or go to lots of effort? That’s exactly why this air fryer chicken parmesan is one of my favorites.

“When you want that comfort food but don’t want to go out or go to lots of effort, this is the best recipe!”

It’s crunchy on the outside, juicy in the middle, and finished with just the right amount of marinara + mozzarella—without turning your kitchen into a sauna. And in this version, we’re adding the cheese in a way that keeps it from blowing around, too.

You can also watch me make this recipe in this YouTube video, along with 10 other easy air fryer recipes.

Why You’ll Love This Air Fryer Chicken Parmesan

• Ready fast: dinner on the table in about 20 minutes (especially if you use thin cutlets).
• Crunchy + juicy: panko + parmesan gives you that craveable crispy crust.
• No soggy coating: crisp first, sauce later (so the breading stays crunchy).
• No cheese blow-around: melt the cheese using the air fryer’s residual heat.
• Family-friendly: picky-eater approved, and easy to scale for more servings.

Ingredients + Easy Swaps

Here’s the simple lineup. (Exact measurements are in the recipe card at the bottom.)

• Chicken breasts: slice into cutlets or pound to even thickness (this is key for cooking fast + evenly).
• Flour: helps the egg stick. Gluten-free flour works too.
• Eggs: the glue layer.
• Panko + parmesan: the crispy magic. TIP: Use gluten-free panko if needed. To make this low carb, use pork panko.
• Seasonings: garlic powder, onion powder, Italian seasoning (easy pantry win).
• Marinara sauce: use your favorite. (Keep it thicker for best texture.)
• Mozzarella: fresh or shredded both work—see the cheese tip below for the easiest melt.

Optional upgrades: red pepper flakes for heat, fresh basil or parsley for a restaurant-y finish.

Supplies You’ll Need

• Air fryer (basket style works great)
• 3 shallow bowls for breading
• Meat mallet or rolling pin
• Instant-read thermometer
• Oil sprayer (non-aerosol is best for many air fryer baskets)

Food safety note: Chicken should reach a safe internal temperature of 165°F. For the official guidance, see FoodSafety.gov safe minimum internal temperatures.

How to Make Chicken Parmesan in the Air Fryer

1) Prep the chicken (this makes it cook fast)

Slice each chicken breast horizontally into thin cutlets (or pound to an even thickness). Even chicken = even cooking = no dry edges.

2) Set up the breading line

1. Bowl 1: Flour
2. Bowl 2: Eggs (beaten)
3. Bowl 3: Panko + parmesan + garlic powder + onion powder + Italian seasoning

Pro tip: Use one hand for dry steps and one hand for wet steps. Your fingers will thank you.

3) Bread the chicken

Dredge in flour, dip in egg, then press into the panko mixture firmly on both sides. Pressing helps the coating stay put in the air fryer.

4) Air fry until crisp

Preheat the air fryer if your model recommends it. Spray the basket lightly with oil. Add chicken in a single layer (work in batches if needed). Lightly spray the tops of the chicken.

Air fry until the coating is golden and the chicken is close to done (often around 360°F–375°F, depending on thickness and your air fryer). Flip halfway through for even crisping.

5) Add marinara (lightly!)

When the chicken is around 155°F–160°F, spoon 1–2 tablespoons marinara on each piece (don’t flood it). This is the key to chicken parm flavor without turning your crispy coating soft.

My Best Tip: Melt the Cheese Without It Flying Around

Tip: To keep the cheese from blowing around, place the cheese on the cooked food and close the warm air fryer basket without turning it on. The leftover heat will melt the cheese perfectly after a couple of minutes. Hope this helps!

Once the cheese is melted, check that the chicken has reached 165°F and you’re ready to serve.

How to Keep Chicken Parmesan Crispy (No Soggy Breading)

• Sauce goes on late: crisp first, sauce second. If sauce goes on too early, the coating steams.
• Use less sauce than you think: 1–2 tablespoons per piece is usually perfect.
• Don’t overcrowd: air needs room to circulate or you’ll get soft spots.
• Oil mist = crunch: a light spray helps panko brown and crisp beautifully.
• Cheese melt hack: melt cheese with residual heat to avoid airflow “cheese confetti.”

If you’re new to air frying, start here: air fryer recipes.

What to Serve With Chicken Parm

This is one of those meals that feels fancy but plays nice with simple sides:

• Asparagus
• Carrots
• Corn on the cob
• Lemon Herb Potato Salad
• Air Fryer French Fries

Low-effort win: serve with a bagged salad + garlic bread and call it a very successful Tuesday.

Make-Ahead, Storage, and Reheating (So It Stays Crispy)

Make ahead: You can bread the chicken cutlets and refrigerate (covered) for up to 8–12 hours before cooking. If the coating looks dry right before cooking, give it a quick oil mist.

Store leftovers: Refrigerate in an airtight container for up to 3 days.

Reheat (best method): Air fry at 350°F until warmed through and crispy again. If you microwave it, it’ll taste fine—but you’ll lose the crunch.

Freezer tip: Freeze cooked (pre-sauce) breaded chicken cutlets, then re-crisp in the air fryer and add marinara + cheese at the end.

Troubleshooting: Fix the Most Common Chicken Parm Problems

• Breading fell off: Pat chicken dry first, don’t skip flour, and press the panko firmly. Let breaded chicken rest 5 minutes before air frying if you have time.
• Not crispy enough: Lightly mist with oil, don’t overcrowd, and flip halfway.
• Chicken is dry: Cutlets may be too thick or overcooked. Pound evenly and pull when it hits 165°F.
• Soggy top after sauce: Use less sauce and add it late. Then melt cheese with residual heat.

Final Thoughts

If you’ve been craving chicken parm but wanted the fast, crispy, weeknight version—this is it. Make it once and it’ll become one of those “why don’t we do this every week?” meals.

If you try it, come back and tell me: are you Team Fresh Mozzarella or Team Shredded Mozzarella?

More Easy Recipes

• Kid-Approved Meatloaf in the Air Fryer
• How to Make Nachos in the Air Fryer
• The Best Air Fryer Whole Chicken
• Perfect Air Fryer Chicken Thighs

Crispy and Delicious Air Fryer Chicken Parmesan- Ready in 20 minutes!

The best chicken parmesan in the air fryer ever that everyone will love.

4.55 / 5 ( 11 Reviews )

Print Rate

Prep Time: 8 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 20 minutes minutes

Serves: 4

Adjust Servings: 4

US CustomaryMetric

Equipment

• Air Fryer

Ingredients

• 4 small chicken breasts or 8 chicken tenders
• ½ cup panko
• ½ cup parmesan cheese
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 2 eggs
• ½ tsp salt
• ¼ tsp pepper
• 1 cup flour
• Red sauce
• Mozzarella cheese fresh or shredded

Instructions

• Make your assembly line for the parmesan chicken by adding flour in a shallow bowl or dish. In a second shallow dish 2 beaten eggs. In a third dish, stir together panko, parmesan cheese, onion power, garlic power, and Italian seasoning.
• Pat dry the chicken, pound it down with a meat pounder, then season both sides with salt and pepper
• Prepare chicken for air fryer: dip the chicken in flour, next the egg, then the panko mixture. Make sure to get both sides.
• Spray air fryer basket with oil. Place chicken in the air fryer (Make sure there is enough room between the chicken that air can flow through). Spray the top of chicken with oil.
• Cook in air fryer at 350°F/175°C for 8 minutes. Half way through, flip chicken over.
• With instant read food thermometer, make sure the internal temperature is around 160-165°F/71.1-73.8°C. If not, cook for an additional minute or two.
• If you want, line your air fryer basket with a parchment paper (makes clean-up easier)
• Add about 2 tbsp of red sauce and a slice of mozzarella cheese to each chicken.
• Cook in the air fryer for an additional 3 minutes at 380°F/190°C, or until the cheese is melted.

Nutrition

Calories: 487kcal | Carbohydrates: 31g | Protein: 60g | Fat: 12g | Sodium: 841mg | Fiber: 2g | Sugar: 1g