Air Fryer Chicken Parmigiana Recipe
Our air fryer chicken parmigiana recipe takes 37 minutes to turn out a crispy chicken with tomato sauce, cheese, and pasta. It’s so easy.
Servings: 4 servings
- 18 oz skinless boneless chicken breast about 4 medium, trimmed if necessary
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 5 tbsp plain panko breadcrumbs
- 1 tbsp unsalted butter room temperature
- 0.5 oz parmesan grated
- 1/2 medium egg beaten in a dish
- 3/4 cup homemade tomato sauce
- 4 oz mozzarella shredded
- 1/2 tsp dried oregano
- 2 tbsp basil finely chopped
- 2 tbsp parsley finely chopped
- 12 oz cooked spaghetti
Season 18 oz chicken breasts with garlic powder, pepper, and salt (1/2 tsp each). Set aside.
In a bowl or plate, mix together 5 tbsp breadcrumbs with 1 tbsp unsalted butter and 0.5 oz parmesan.
Drag the seasoned chicken through the 1/2 beaten egg and breadcrumbs mixture, one by one. Make sure they’re coated evenly and shake off the excess. Double coat if there’s leftover breadcrumbs.
Air-fry the breaded chicken at 375°F for 15 minutes. If you haven’t cooked the pasta, this is the time.
Spread 3/4 cup tomato sauce on top of the chicken, followed by 4 oz shredded mozzarella. Cook for an additional 5 minutes.
(Optional) Torch the cheese for presentation.
Sprinkle on top 1/2 tsp dried oregano, 1/2 tbsp basil, and 1/2 tbsp parsley. Plate the chicken with 12 oz cooked spaghetti and enjoy.
Serving: 1serving | Calories: 498kcal | Carbohydrates: 37g | Protein: 44g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 146mg | Sodium: 573mg | Potassium: 756mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1234IU | Vitamin C: 14mg | Calcium: 224mg | Iron: 3mg