Air-Fryer Chicken Parmesan
Updated November 4, 2025
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup plain or seasoned bread crumbs
½ cup plain panko bread crumbs
2 ¼ ounces Parmesan, grated (½ cup)
2 tablespoons Italian seasoning
2 large eggs
4 small boneless, skinless chicken breasts (4 to 5 ounces each), pounded to an even thickness
4 to 8 tablespoons homemade or jarred marinara sauce, plus more for serving
1 ounce mozzarella, shredded (¼ cup), or to taste
Pasta, for serving
Nutritional analysis per serving (4 servings)
22 grams carbs; 205 milligrams cholesterol; 394 calories; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 2 grams fiber; 565 milligrams sodium; 44 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat an air fryer to 350 degrees using the air crisp feature. In a shallow plate, mix both bread crumbs with the Parmesan and Italian seasoning. In a bowl, whisk the eggs.
- Step 2
Dip each piece of chicken in the egg, coating it evenly, and let excess egg drip off. Then press into the bread crumb mixture to evenly coat. Place the prepared chicken in the air fryer in a single layer. You may need to cook in batches. If you do, heat an oven to 200 degrees.
- Step 3
Cook until the crust turns deep brown, 7 to 8 minutes. The timing depends on the air fryer. Spread 1 to 2 tablespoons marinara over each breast, then sprinkle with mozzarella. Cook until the cheese melts and the chicken cooks through, an additional 4 to 5 minutes. If cooking in batches, keep the first batch warm in the oven while preparing the next. Serve immediately with your choice of pasta and sauce.
Private Notes
Comments
I buy whole, boneless chicken breasts and cut them in half horizontally, then pound them. Stick them in the freezer for 10 minutes to make it easier!
Forget breasts, use pounded boneless thighs. So much better!
I cook gluten free. I use crushed rice chex or corn chex cereal in place of panko and/or bread crumbs and it comes out just fine!
I made with Sams Club chicken tenderloins (cleaning out the freezer). Didn’t pound flat Recipe is way short on seasoning. I always dredge stuff to be breaded in seasoned flour before the egg wash and bread crumbs; helps it stick. So I seasoned the flour with random amounts of cayenne, garlic powder, etc etc. Tasted great My air fryer (with the unflattened meat) worked fine at 390F. 350F didn’t brown well This is easier than oil frying for 2-4 people and tasted great with the extra seasoning. Will make again
Took way longer in the air fryer. I put in 1.33 lbs of chicken breast and needed 25 min at 375F. This messed everything up because I already put the marinara and cheese on which dried up.
This is a go-to recipe. I live in Europe and we have no chicken parmesan and I miss it from the Italian store I used to live across from in New Haven. I make some modifications: I use Ritz crackers for the crumb instead of the bread crumbs/panko. They have more oil and brown better. I add a tablespoon or two of mayo with the egg, it helps protect the chicken better. I add a lot of garlic powder and double the Italian seasoning. I sometimes salt the chicken breasts a few hrs before cooking
@Luke sounds great but not close to the original so not a go to recipe by any means