Air Fryer Chicken Parmesan – Once you’ve made spicy Air Fryer Chicken Parmesan, you’ll never want to make it any other way! Juicy breaded chicken breasts air-fry to perfection in less than an hour. Serve the crispy chicken parmesan with Caribbean-spiced marinara, and pair it with garlic bread and spinach salad.
While visiting family in New Castle, United Kingdom, my in-laws returned with one request. They wanted the same crispy chicken parmesan with the spicy sauce they had at an Afro-Caribbean restaurant called Manjaros. I heard about chicken parmesan but never described it as spicy or crisp- I was intrigued.
WHY WE LOVE AIR FRYER CHICKEN PARMESAN
- Using an air fryer reduces the cooking time.
- You will use fewer dishes and make less of a mess.
- While the meal may seem intimidating, this recipe is easy to make.
- Because of the air fryer, there is no need to fry the breaded chicken beforehand. And no oil means fewer calories.
WHAT YOU NEED TO MAKE THIS RECIPE
For the Spicy Marinara Sauce:
- Onion: Onions cook down and flavor the marinara sauce.
- Garlic: I suggest using three cloves, but don’t let my recipe tell you how much garlic to use – go for it.
- Tomato Paste: Tomato paste thickens and adds color to the mixture.
- Seasoning: Salt, pepper, and homemade jerk seasoning flavor our spicy marinara sauce.
- San Marzano Tomatoes: Canned in season, these tomatoes hold up during the cooking process and maintain their rich tomato flavor.
For the Chicken Parmesan:
- Chicken Breast: Cut the chicken breasts in half horizontally to make 8 thin fillets. You can also use chicken tenders. I don’t recommend using thighs to make this recipe since they are high in fat.
- Flour Mixture: Add salt and pepper to flour.
- Eggs Mixture: Dried thyme is the perfect addition to the egg wash.
- Breading Mixture: Panko and parmesan make up the breading for the chicken; I like to season ours with garlic powder and red pepper flakes.
- Cheese: Top the chicken with either mozzarella or parmesan cheese at the halfway point.
SUBSTITUTIONS AND VARIATIONS
- Marinara: We prefer to make our own marinara sauce, but feel free to use jarred marinara sauce to cut the preparation time; my favorite brand is Rau’s.
- Jerk Seasoning: I never go wrong with homemade Jamaican Jerk Seasoning, prepared with powders, peppers, and warm spices like allspice and thyme. The spice blend keeps in an airtight jar for two months. For this recipe, you will only need three to four tablespoons. I recommend Coleman’s jerk seasoning as a store-bought option.
HOW TO MAKE AIR FRYER CHICKEN PARMESAN
The full recipe with measurements is in the recipe card below.
For the Spicy Marinara Sauce:
Warm olive oil in a saute pan over medium heat. Then, add onions and cook until they soften and become translucent.
While waiting on the onions to cook, combine the ingredients for Jamaican Jerk Seasoning.
Stir garlic, tomato paste, salt, pepper, and Jerk Seasoning into the onions; cook until aromatic.
Crush the tomatoes with your hand over the pan. Simmer for 10 minutes until the ingredients are fully incorporated.
Optional – Use an immersion blender to create a smooth, creamy sauce. You can also add the tomato mixture to a food processor or blender.
For the Chicken Parmesan:
Slice the chicken breasts in half horizontally and set them aside.
Combine flour, salt, and pepper on a plate. Whisk eggs and thyme in a shallow plate. Then, mix panko, parmesan, garlic powder, and red pepper flakes on a third plate to form your dredging station.
Dredge the chicken breasts in the flour,
And then the egg mixture.
Finally, press them into the bread crumbs and add the chicken to the air fryer basket.
Set the air fryer to 350° F (175° C). Work in batches and cook for 6 minutes.
Flip the chicken, and cook for another 6 minutes until the chicken has an internal temperature of 165° F (73° C). Top with mozzarella cheese and cook for 1 minute.
Garnish with fresh basil or parsley and serve with the spicy marinara sauce.
COOKING TIPS
- Cut chicken breasts in half horizontally, but there is no need to make them thinner so they cook evenly and come out juicy.
- Dip each piece of chicken into the flour, first one side and then the other. Then coat the chicken with the egg wash. Finally, press the chicken into the panko. Then, turn it over and repeat.
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WHAT DO YOU SERVE WITH CHICKEN PARMESAN?
- Pasta, Zoodles
- Garlic Bread, Dinner Rolls
- Risotto, Quinoa
- Grilled Zucchini, Roasted Broccoli, Mashed Cauliflower, Roasted Artichoke, Green Beans
- Caprese Salad, Pasta Salad, Caesar Salad, Spinach Salad
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an airtight container; they will keep for 2-3 days.
- Freeze – Let the chicken cool, then wrap it in plastic. Store Air Fryer Chicken Parmesan in a freezer-safe container or bag and reserve the sauce separately for up to 3 months.
- Reheat – Remove the chicken and sauce from the freezer and let it defrost in the fridge overnight. Assemble the chicken onto a rimmed baking sheet and bake for 10-20 minutes at 350°F (175°C).
- Repurpose – Make pasta and add it to a baking dish. Top the noodles with leftover chicken parmesan, spicy sauce, and mozzarella. Bake for 10-20 minutes at 350°F (175°C) to make chicken parmesan casserole.
FREQUENTLY ASKED QUESTIONS
What is the difference between chicken parmesan and chicken parmigiana?
They are the same dish with the mouthwatering flavor you know and love.
What is chicken parmigiana made of?
Chicken parmesan or chicken parmigiana is an Italian-American dish comprised of crispy, breaded chicken breast topped with marinara sauce, mozzarella, and fresh basil or parsley.
How do you get panko to stick to chicken?
Dip each piece of chicken into the flour, first one side and then the other. Then coat the chicken with the egg wash. Finally, press the chicken into the panko. Then, turn it over and repeat. We also serve our spicy marinara sauce on the side, which helps the chicken stay crispy and not fall apart.
YOU SHOULD ALSO TRY:
- Air Fryer Acorn Squash
- Pesto Recipe
- Vegetable Chopped Salad
- Baked Flounder Recipe
- Avocado Cucumber Tomato Salad
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Air Fryer Chicken Parmesan
Equipment
- 3 Plates
Ingredients
For the Spicy Marinara Sauce:
- 2 tablespoons olive oil
- ½ white onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon tomato paste
- ½ teaspoon salt
- ½ teaspoon black pepper, coarse ground
- 1 tablespoon Jerk Seasoning
- 1 can San Marzano tomatoes, 28-ounce, crushed by hand
For the Chicken:
- 4 chicken breasts, halved horizontally to make 8 fillets.
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, coarse ground
- 2 eggs, beaten
- 3 cloves garlic, minced
- ¼ teaspoon thyme, dried
- 1¼ cup panko
- ½ cup parmesan, shredded
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ½ cup avocado oil
- 2 cups mozzarella, shredded or ovaline
Instructions
For the Spicy Marinara Sauce:
- Warm olive oil in a saute pan over medium heat. Then, add onions and cook until they soften and become translucent.
- While waiting on the onions to cook, combine the ingredients for Jamaican Jerk Seasoning.
- Stir garlic, tomato paste, salt, pepper, and Jerk Seasoning into the onions; cook until aromatic.
- Crush the tomatoes with your hand over the pan. Simmer for 10 minutes until the ingredients are fully incorporated.
- Optional – Use an immersion blender to create a smooth, creamy sauce. You can also add the tomato mixture to a food processor or blender.
For the Chicken:
- Slice the chicken breasts in half horizontally and set them aside.
- Combine flour, salt, and pepper on a plate. Whisk eggs and thyme in a shallow plate. Then, mix panko, parmesan, garlic powder, and red pepper flakes on a third plate to form your dredging station.
- Dredge the chicken breasts in the flour, egg mixture, and the bread crumbs. Add them to the air fryer basket.
- Set the air fryer to 350° F (175° C). Work in batches and cook for 6 minutes. Flip the chicken, and cook for another 6 minutes until the chicken has an internal temperature of 165° F (73° C). Top with mozzarella cheese and cook for 1 minute.
- Garnish with fresh basil or parsley and serve with the spicy marinara sauce.
Notes
- Cut chicken breasts in half horizontally, but there is no need to make them thinner so they cook evenly and come out juicy.
- Dip each piece of chicken into the flour, first one side and then the other. Then coat the chicken with the egg wash. Finally, press the chicken into the panko. Then, turn it over and repeat.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.