Air Fryer chicken Parm is coated in Panko breadcrumbs - no breading station needed! - and topped with marinara and mozzarella for a healthier version that's ready in just 15 minutes!
Earlier this month I shared easy chicken Parm, which is ready in just 15 minutes and has no breading station needed.
The marinara, mozzarella and breadcrumb mixture are layered on the thin chicken pieces and they are broiled in the oven in stages.
It's so fast, so delicious and also so much healthier than a breaded and fried version. I've also got this sheet pan chicken Parm that's baked and hands off.
And today, we're enjoying this classic dish in a different healthier way with this Air Fryer chicken Parm.
The chicken breasts are coated in Panko breadcrumbs and put in the Air Fryer to get nice and crispy and almost all the way cooked through.
Then they are topped with marinara sauce and mozzarella cheese and finished off in the Air Fryer.
Seriously simple and seriously delicious without all the fuss of breading stations and frying.
Plus it's ready in just 15 minutes!
You are going to love this crunchy cheesy chicken and especially how easy it is to make any night of the week!
(You may also want to check out these Air Fryer fried ravioli for a crunchy appetizer or side dish!)
OK, let's get cooking.
Recipe Notes:
Chicken: You want your chicken breasts to be evenly sized. You're slicing each one in half horizontally to make thin cutlets. This helps it cook quickly and evenly. (See how to butterfly chicken breasts for details - except you'll be cutting them all the way through.) You could also try using the "perfect portions" style of thin chicken breasts.
Mozzarella: Fresh mozzarella is especially delicious here, but you could substitute shredded mozzarella in a pinch. You'll need about 1 cup total - ¼ cup for each breast.
Breadcrumbs: We use plain Panko breadcrumbs, which give the chicken really great crunchy edges. You could try making this with regular plain or Italian style breadcrumbs; they just won't get quite as crunchy.
Part of the reason we don't have to mess with the whole breading station though is that the Panko breadcrumbs work like magic to get extra crispy. Especially in the Air Fryer.
Plus, we're cooking this in layers, which also helps.
First, you just cook the Panko-crusted chicken cutlets. That gives them a great base crunch layer all over.
Then you add the marinara and mozzarella and finish cooking them. That way, the chicken is crunchy all around before you add the sauce and cheese. 👍
Serving Ideas:
Serving this chicken over spaghetti is classic, and our favorite way to enjoy it. We like to add some warmed marinara and extra Parmesan cheese to the hot cooked spaghetti noodles before adding the chicken Parm. It keeps everything nice and saucy.
Whole wheat noodles are my go-to for a healthier option. You could also use gluten-free pasta or a bean-based pasta if desired.
Keeping it low-carb? Use zucchini noodles or serve this chicken with a side salad and call it a day.
Speaking of veggies, a Caesar or green salad is an easy vegetable side dish to pair with chicken Parm.
And for those of us not keeping it low-carb, some crusty bread is a great pairing as well.
Next time you need a quick and easy Italian food fix, I hope you give this healthy Air Fryer chicken Parm a try.
I think it'll be a hit in your house.
Enjoy!
XO,
Kathryn
P.S. Chicken dinners in under 15 minutes are not only do-able, I've got a whole category of recipes that fit the bill. Check them out for more inspiration!
Air Fryer Chicken Parm
Ingredients
- 2 medium to large chicken breasts, cut in half horizontally to get 4 equally sized thin cutlets
- Salt and black pepper
- 1 cup Panko breadcrumbs
- 1 cup marinara sauce (plus extra for serving)
- 4 slices fresh mozzarella, ¼ inch thick (see notes)
- 3 tablespoons grated Parmesan cheese
- 12-16 basil leaves, julienned
For serving:
- Hot, cooked spaghetti
Instructions
- Preheat the Air Fryer to 400, if yours requires preheating.
- Season the chicken cutlet pieces with salt and black pepper on both sides.
- Place the Panko breadcrumbs in a shallow dish. Coat each chicken cutlet in Panko breadcrumbs on both sides.
- Place the chicken in the Air Fryer tray (I spray mine with cooking spray) and cook at 400 for 8 minutes.
- Add ¼ cup marinara sauce to each chicken breast and top with a slice of mozzarella. Cook at 400 for another 3-4 minutes, until the chicken is cooked through.
- Top spaghetti noodles with extra marinara and Parmesan cheese, if desired. Serve the chicken Parm over spaghetti with Parmesan cheese and basil sprinkled on top.
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