Stuff You Need
For the Chicken and Coating
- ¾ cup panko breadcrumbs
- 2 Tbsp extra‑virgin olive oil, divided
- ¼ cup finely grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 Tbsp all‑purpose flour
- ¾ tsp garlic powder
- ½ tsp dried oregano, crushed
- ½ tsp kosher salt (or ¼ tsp table salt)
- ¼ tsp freshly ground black pepper
For Assembly
- 2 (8‑ounce) boneless, skinless chicken breasts, trimmed and pounded to ½″ thickness
- 2 oz whole‑milk mozzarella cheese, shredded (about ½ cup)
- ¼ cup jarred marinara sauce, warmed
- 2 Tbsp chopped fresh basil
Stuff to Know Before Cooking
This recipe uses kosher salt; if you’re using table salt, halve each salt measurement.
A lightly beaten egg gives an even coating, and pounding chicken to ½″ ensures uniform cooking.
Prepare the Coatings
In a bowl, toss ¾ cup panko breadcrumbs with 1 Tbsp extra‑virgin olive oil until evenly coated. Microwave on high, stirring every 30 seconds, until crumbs are lightly golden, 1 to 3 minutes.
Transfer to a shallow dish; let cool slightly, then stir in ¼ cup finely grated Parmesan cheese.
In a separate shallow dish, whisk 1 large lightly beaten egg with 1 Tbsp all‑purpose flour, ¾ tsp garlic powder, ½ tsp crushed dried oregano, ½ tsp kosher salt, and ¼ tsp freshly ground black pepper.
Prep the Chicken
Pound 2 (8‑oz) chicken breasts to ½″ thickness if needed. Pat dry and season both sides with salt and pepper.
Working one at a time, dip into the egg mixture, let excess drip off, then press into the panko mixture to coat.
Air‑Fry the Chicken
Lightly spray the air‑fryer basket with oil. Arrange the chicken in a single layer, spacing evenly and alternating thick and thin ends.
Air‑fry at 400°F until golden and the internal temperature reaches 160°F, about 12 to 16 minutes, flipping and rotating halfway through.
Add Cheese and Serve
Sprinkle 2 oz shredded mozzarella over each breast. Return to the air fryer until cheese melts, about 1 to 2 minutes.
Transfer to a platter, top with 2 Tbsp chopped fresh basil, and drizzle with ¼ cup warmed marinara sauce before serving.
Air Fryer Chicken Parm
Ingredients
For the Chicken and Coating
- ¾ cup panko breadcrumbs
- 2 Tbsp extra‑virgin olive oil divided
- ¼ cup finely grated Parmesan cheese
- 1 large egg lightly beaten
- 1 Tbsp all‑purpose flour
- ¾ tsp garlic powder
- ½ tsp dried oregano crushed
- ½ tsp kosher salt or ¼ tsp table salt
- ¼ tsp freshly ground black pepper
For Assembly
- 2 8‑ounce boneless, skinless chicken breasts, trimmed and pounded to ½″ thickness
- 2 oz whole‑milk mozzarella cheese shredded (about ½ cup)
- ¼ cup jarred marinara sauce warmed
- 2 Tbsp chopped fresh basil
Instructions
- Toast panko with oil in microwave 1–3 min; mix with Parmesan.
- Whisk egg, flour, garlic powder, oregano, salt, and pepper.
- Pound, season, dredge chicken in egg and panko mixtures.
- Air‑fry at 400°F for 12–16 min, flipping halfway.
- Top with mozzarella; air‑fry until melted; garnish basil; drizzle marinara.
