Air Fried Breaded Chicken Parmesan

Shanthi Appelo
Shanthi Appelo

| 1 min read

Chicken parmesan is an Italian-American staple and an ultimate comfort food. If you’re looking for a lighter option to the deep-fried dish, this air fried version skips the heavy fat and crisps up similar to the real deal. Simply bread the chicken, add to a preheated air fryer, then serve over fettucine tossed with your favorite jarred marinara sauce and voila!

Total Time:

25 minutes

Prep Time:

15 minutes

Cooking Difficulty:


Serving Amount
  • 2 boneless, skinless chicken breast cutlets (sliced thin)

  • 12 cup panko breadcrumbs

  • 14 cup Parmesan cheese, grated

  • 1 tsp. dried oregano

  • 1 tsp. dried thyme

  • 1 tsp. garlic powder

  • Salt and pepper to taste

  • 14 cup flour

  • 1 egg, beaten

  • 4 slices part-skim mozzarella cheese, or 1/4 cup Parmesan cheese

  • 2 cups fettucine pasta, cooked according to package instructions

  • 1 cup favorite marinara sauce

  • Fresh basil, for garnish

  • Step 1

    Preheat the air fryer to 375 degrees F.

  • Step 2

    In a shallow bowl, combine breadcrumbs, Parmesan cheese, oregano, thyme, garlic powder, and salt and pepper to taste.

  • Step 3

    Dredge each chicken breast in the flour, then in beaten egg, then coat with the breadcrumb mixture.

  • Step 4

    Place the breaded chicken breasts in the air fryer basket and cook for 12 minutes, flipping halfway through. The chicken is done when golden brown and cooked through, to a temperature of 165 degrees F. The cooking time varies on the thickness of the chicken. Using a full chicken breast will extend cooking time.

  • Step 5

    After flipping the chicken breast once, spoon marinara sauce over each chicken breast and sprinkle with shredded mozzarella. Once the cheese is melted and bubbly, remove the chicken from the air fryer and let it rest for a few minutes before serving.

  • Step 6

    Toss cooked fettucine in remaining marinara sauce. Place in serving bowl and top with chicken and fresh basil.

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Photo credit: Shanthi Appelo / BCBSM

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