Description
A quick and easy weeknight dinner featuring crispy, air-fried chicken breasts topped with marinara sauce and melted fresh mozzarella. This recipe delivers a restaurant-quality Italian classic in under 30 minutes with minimal cleanup.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 pound / 450g)
- Salt and pepper, to taste
- ½ cup all-purpose flour (60g)
- 2 eggs, beaten
- 1 cup panko breadcrumbs (100g)
- ½ cup grated Parmesan cheese (50g)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Olive oil spray
- 1 cup marinara sauce (240ml)
- 6 ounces fresh mozzarella, sliced (170g)
- Fresh basil leaves (optional)
Instructions
- Trim any fat from the chicken breasts. Place one between two sheets of plastic wrap or in a zip-top bag, then gently pound to about ½ inch (1.3 cm) thick using a meat mallet or rolling pin. Repeat with the second breast.
- Season both sides of the chicken breasts with salt and pepper.
- Set up dredging stations: one bowl with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan, Italian seasoning, and garlic powder.
- Coat each chicken breast in flour, shaking off excess. Dip into beaten eggs, then press into the breadcrumb mixture, coating both sides well.
- Preheat the air fryer to 400°F (200°C) for about 3 minutes. Lightly spray the air fryer basket with olive oil spray.
- Place the breaded chicken breasts in a single layer in the basket. Spray the tops with olive oil spray.
- Cook for 7 minutes, then flip the chicken, spray the other side with olive oil spray, and cook for another 7 minutes until golden and crispy and internal temperature reaches 165°F (74°C).
- Spoon marinara sauce over each chicken breast and top with slices of fresh mozzarella.
- Return the chicken to the air fryer and cook at 370°F (185°C) for 3-4 minutes until the cheese is melted and bubbly.
- Optional: For a golden-brown top, transfer chicken to a baking sheet and broil for 1-2 minutes, watching closely to avoid burning.
- Transfer chicken Parmesan to plates, garnish with fresh basil leaves if desired, and serve immediately.
Notes
Pounding the chicken ensures even cooking and juiciness. Use panko breadcrumbs for extra crispiness. Olive oil spray helps the crust brown without deep frying. Check internal temperature to avoid dryness. Fresh mozzarella melts better than shredded. Avoid overcrowding the air fryer basket for best results. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently in the air fryer or oven to maintain crispiness. Freezing is not recommended due to texture changes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 480
- Sugar: 5
- Sodium: 780
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 45
Keywords: chicken parmesan, air fryer chicken, crispy chicken, easy weeknight dinner, Italian chicken recipe, air fryer recipes, quick chicken parmesan