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Introduction
Chicken Parmesan, or 'Chicken Parm' as it's affectionately known in Italian-American households, has evolved from its origins in Italy's eggplant parmigiana to become one of the most beloved comfort foods in American cuisine. This modern, health-conscious adaptation maintains the dish's soul while embracing contemporary cooking methods. The air fryer, a recent kitchen innovation, allows us to achieve that coveted crispy coating without the traditional pan-frying, reducing calories without sacrificing flavor. Perfect for busy families who want to enjoy classic comfort food while making mindful eating choices, this version has become a weeknight dinner hero for many home cooks looking to balance tradition with health-conscious cooking.
Ingredients
• 4 boneless, skinless chicken breasts (about 6 oz each), pounded to 1/2-inch thickness
• 2 large eggs, beaten
• 1 cup plain breadcrumbs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce (high-quality store-bought or homemade)
• 4 slices fresh mozzarella cheese (about 1 oz each)
• 2 tablespoons olive oil cooking spray
• Fresh basil leaves for garnish (optional)
Step 1:
Pound chicken breasts to 1/2-inch thickness between plastic wrap using a meat mallet. Pat dry with paper towels.
Step 2:
In a shallow dish, beat eggs. In another dish, combine breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
Step 3:
Dip each chicken breast in beaten eggs, then coat thoroughly in breadcrumb mixture, pressing gently to adhere.
Step 4:
Preheat air fryer to 375°F (190°C). Spray breaded chicken with olive oil cooking spray on both sides.
Step 5:
Place chicken in air fryer basket (don't overcrowd; cook in batches if necessary). Cook for 12 minutes, flipping halfway through.
Step 6:
Top each piece with marinara sauce and mozzarella slice. Cook for additional 3-4 minutes until cheese melts and chicken reaches 165°F internally.
Step 7:
Garnish with fresh basil and additional Parmesan if desired. Let rest 2-3 minutes before serving.
Q: Can I make this without an air fryer?
A: Yes, bake in a conventional oven at 425°F for 20-25 minutes, adding sauce and cheese in the last 5 minutes.
Q: How do I prevent the breading from falling off?
A: Ensure chicken is dry before breading and press coating firmly. Don't move chicken around too much while cooking.
Q: Can I prepare this in advance?
A: You can bread the chicken up to 4 hours ahead and refrigerate, but cook just before serving for best results.
• Choose chicken breasts of similar size for even cooking.
• Panko breadcrumbs can be substituted for extra crunch.
• Low-moisture mozzarella works best to prevent sogginess.
• Recipe is adaptable for gluten-free by using gluten-free breadcrumbs.
• For extra flavor, add 1 teaspoon dried basil and 1/2 teaspoon dried oregano to breadcrumb mixture.
Serve immediately while hot and crispy, garnished with fresh basil. Pair with pasta or vegetables if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in air fryer at 350°F for 3-4 minutes to maintain crispiness.
Set up breading station before starting. If cooking in batches, keep first batch warm in oven at 200°F while completing second batch.
- Don't skip pounding the chicken - even thickness ensures even cooking
- Pat chicken completely dry before breading for better coating adhesion
- Avoid overcrowding the air fryer to maintain crispiness
Try using chicken thighs for more moisture, or substitute traditional breadcrumbs with panko or gluten-free alternatives. For a spicier version, add red pepper flakes to the breadcrumb mixture.
Serve with zucchini noodles or whole grain pasta, and pair with a light Italian red wine like Chianti.
Year-round
Contains: Eggs, Wheat (gluten), Dairy (Parmesan and mozzarella cheese). May contain traces of nuts if processed on shared equipment.
