Go Back

Air Fryer Parmesan Crusted Chicken

Crispy, golden chicken breasts coated in Parmesan cheese and panko breadcrumbs, cooked to juicy perfection in the air fryer in just 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 1.5 lbs total
  • 2 cloves fresh garlic minced
  • 1 cup freshly grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • Olive oil spray
  • 1-2 tsp olive oil for seasoning paste

Equipment

  • Air fryer
  • Meat thermometer
  • mixing bowls
  • Meat mallet (optional)

Method
 

  1. Pat chicken breasts completely dry with paper towels. If chicken breasts are uneven in thickness, pound to about 3/4 inch thick for even cooking.
  2. In a small bowl, combine salt, pepper, Italian seasoning, and minced garlic. Add 1-2 teaspoons olive oil to create a paste. Rub mixture all over each chicken breast, coating both sides evenly.
  3. In a shallow bowl, mix together freshly grated Parmesan cheese and panko breadcrumbs until well combined.
  4. Press each seasoned chicken breast firmly into the breadcrumb mixture, coating both sides completely. Make sure coating adheres well by pressing gently but firmly. Set coated chicken on a clean plate.
  5. Preheat air fryer to 375°F for about 3 minutes.
  6. Arrange chicken breasts in a single layer in the air fryer basket with space between each piece. Do not overcrowd—cook in batches if necessary. Spray tops lightly with olive oil spray.
  7. Cook for 12-15 minutes until coating is golden brown and crispy and internal temperature reaches 165°F when measured with a meat thermometer in the thickest part. Let rest 3-4 minutes before serving.

Notes

Chicken Thickness: Pound chicken to even thickness for uniform cooking. Uneven breasts will have dry edges and undercooked centers. Coating Tips: Pat chicken completely dry before coating. Press breadcrumb mixture firmly onto chicken. Spray with oil before cooking to ensure crispy coating. Temperature: Always check internal temperature with a meat thermometer. Chicken is safe at 165°F. Storage: Refrigerate in airtight container for up to 3 days. Coating will soften but can be re-crisped. Reheating: Reheat in air fryer at 350°F for 5-7 minutes to restore crispiness. Avoid microwave which makes coating soggy. Substitutions: Use chicken thighs instead of breasts. Regular breadcrumbs work but won't be as crispy as panko. Pre-grated Parmesan can be used but fresh is better.