Name: Air Fryer Parmesan Crusted Chicken
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1/2 cup grated Parmesan cheese; 1/2 cup panko breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1/2 teaspoon paprika; Salt and pepper, to taste; 1 large egg; 1 tablespoon olive oil

I love this Air Fryer Parmesan Crusted Chicken because it delivers crispy, juicy chicken breasts coated in a flavorful parmesan and herb crust. Cooking it in the air fryer makes it a quick and healthier dinner option without sacrificing any taste or texture.

Ingredients

2 boneless, skinless chicken breasts

1/2 cup grated Parmesan cheese

1/2 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon paprika

Salt and pepper, to taste

1 large egg

1 tablespoon olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

I preheat the air fryer to 400°F (200°C) for 5 minutes.

In a shallow bowl, I whisk the egg with the olive oil.

In another bowl, I combine the Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and pepper.

I dip each chicken breast first into the egg mixture, then press it into the Parmesan breadcrumb mixture, making sure it’s evenly coated on all sides.

Then I place the coated chicken breasts in the air fryer basket in a single layer.

I cook the chicken for 10 minutes, then flip and cook for an additional 6-8 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the crust turns golden and crispy.

I remove the chicken from the air fryer and let it rest for a few minutes before serving.

Servings and Timing

This recipe serves 2 people.

Prep time: 10 minutes

Cooking time: 18 minutes

Total time: 28 minutes

Variations

I sometimes switch up the herbs by adding fresh parsley or basil to the breadcrumb mixture for a fresher flavor. For a spicy kick, I add a pinch of cayenne pepper or red pepper flakes. If I want to keep it gluten-free, I use gluten-free panko breadcrumbs. Another favorite variation is to add lemon zest to the Parmesan mixture to give the crust a bright citrus note.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using the air fryer at 350°F for about 5 minutes to keep the crust crispy. Reheating in the oven works well too, but microwaving tends to make the crust soggy, so I avoid that.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used. They might need a few extra minutes to cook through due to their thickness.

Is it necessary to use both Parmesan and panko breadcrumbs?

The combination of Parmesan and panko breadcrumbs gives the crust a great flavor and crunch. You can try using only one, but the texture and taste might differ.

Can I prepare this recipe without an air fryer?

Absolutely. You can bake the chicken in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden and cooked through.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer and check that the internal temperature reaches 165°F (75°C).

Can I make this recipe ahead of time?

You can coat the chicken and store it in the fridge for a few hours before cooking, but I recommend cooking it fresh for the best texture.

Conclusion

I find this Air Fryer Parmesan Crusted Chicken to be a reliable go-to for a quick, delicious, and healthier dinner. The crispy, cheesy crust paired with juicy chicken breasts is a winning combination that I can easily prepare any night of the week. It’s versatile, easy to customize, and perfect for anyone wanting a satisfying meal without spending too much time in the kitchen.

Air Fryer Parmesan Crusted Chicken