I get all the crispy, saucy satisfaction of classic chicken Parm with a light, air-fried twist—tender cutlets, crackly crumbs, melty mozzarella, and a quick hit of marinara that pulls it all together.

Air Fryer Chicken Parmesan

Why You’ll Love This Recipe

I skip deep frying and still land a crunchy, golden crust in minutes.
I use simple pantry staples—breadcrumbs, Parmesan, marinara, and mozzarella.
I keep the process straightforward: pound, bread, air-fry, sauce, cheese, done.
I scale the recipe for date night or double it for family dinner.
I serve it over pasta or a crisp salad when I want a lighter plate.

Dngredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large boneless, skinless chicken breasts
1 cup Italian-seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 cup marinara sauce
1 cup shredded mozzarella cheese
2 tablespoons olive oil
1 teaspoon Italian seasoning
salt and pepper, to taste Wilingga Recipes

Directions

I preheat the air fryer to 380°F (193°C).
I pound the chicken to an even 1/2-inch thickness.
I stir the breadcrumbs, Parmesan, Italian seasoning, salt, and pepper together in a shallow dish. I coat the chicken with olive oil in another dish.
I press each piece of chicken firmly into the breadcrumb mixture to get a thorough, even coating.
I air-fry the chicken in a single layer for 10–12 minutes, flipping halfway, until golden and the internal temperature hits 165°F (74°C).
I remove the chicken, spoon marinara over the tops, and cover with mozzarella.
I return it to the air fryer for 3–5 minutes until the cheese melts and bubbles. I rest the chicken for a couple of minutes before serving. Wilingga Recipes

Servings and timing

Servings: 2
Total Time: 30–35 minutes (includes cooking and finishing time) Wilingga Recipes

Variations

Extra-Crispy: I swap half the seasoned breadcrumbs for panko.
Spicy Arrabbiata: I use a spicy marinara and add a pinch of red pepper flakes to the crumbs.
Caprese Style: I top with sliced fresh mozzarella and a few tomato slices, then finish with basil.
Provolone Parm: I blanket the marinara with provolone for a sharper, deli-style melt.
Gluten-Free: I use gluten-free seasoned breadcrumbs and confirm my marinara is gluten-free.

storage/reheating

Fridge: I refrigerate leftovers in an airtight container for up to 3 days.
Reheating (air fryer): I heat at 350°F (175°C) for 4–6 minutes until hot and re-crisped.
Reheating (oven): I bake at 375°F (190°C) for 10–12 minutes on a rack set over a pan.
Freezer: I freeze breaded, cooked cutlets (before saucing) up to 2 months; I reheat from frozen at 360°F (182°C) for 10–12 minutes, then add sauce and cheese and air-fry 2–3 minutes more.

FAQs

Can I use chicken thighs instead of breasts?

I can—boneless, skinless thighs work well. I pound them to an even thickness and add a minute or two if needed.

How do I keep the crust from getting soggy under the sauce?

I let the chicken cook to a deep golden color first, then I add just enough marinara to blanket the top and melt the cheese quickly.

Do I need eggs or flour to bread the chicken?

I keep it simple with olive oil to help crumbs adhere; if I want an ultra-thick crust, I do a quick dip in beaten egg before crumbs.

What internal temperature should I aim for?

I cook until the thickest part reaches 165°F (74°C); a quick rest keeps everything juicy.

Can I make it ahead?

I air-fry and cool the breaded cutlets, then I refrigerate up to 24 hours. Before serving, I re-crisp, top with sauce and cheese, and air-fry to melt.

Conclusion

I reach for this air fryer chicken Parmesan when I’m craving big comfort with weeknight ease. With a fast bread-and-air-fry method, a blanket of marinara, and a bubbly cheese finish, I get classic flavor, lighter effort, and a plate that never fails to impress.