Air Fryer Chicken Parm
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!
Yield: 4 servings
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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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.
Leftovers: If you have leftover chicken Parm, you can store it in the refrigerator, in a covered container, for up to 4-5 days. Reheat in the Air Fryer on 325 to regain some of the breadcrumb crunch, but be careful not to dry out the chicken. (I often add extra marinara when serving a second time, which helps.)
Video
Nutrition
Serving: 1serving | Calories: 399kcal | Carbohydrates: 40g | Protein: 30g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 86mg | Sodium: 1020mg | Fiber: 3g | Sugar: 6g
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