Description

Crispy, juicy chicken breasts coated in a flavorful Parmesan and herb crust, cooked quickly and healthily in an air fryer for a delicious weeknight dinner.

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

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Instructions

Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a shallow bowl, whisk the egg with the olive oil.
In another bowl, combine the Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and pepper.
Dip each chicken breast first into the egg mixture, then press into the Parmesan breadcrumb mixture, coating evenly on all sides.
Place the coated chicken breasts in the air fryer basket in a single layer.
Cook for 10 minutes, then flip and cook for an additional 6-8 minutes until internal temperature reaches 165°F (75°C) and crust is golden and crispy.
Remove chicken from air fryer and let rest for a few minutes before serving.

Notes

Variations include adding fresh parsley or basil to the breadcrumb mixture for a fresher flavor.

Add cayenne pepper or red pepper flakes for a spicy kick.

Use gluten-free panko breadcrumbs for a gluten-free option.

Add lemon zest to the Parmesan mixture for a bright citrus note.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the air fryer at 350°F for 5 minutes to maintain crispiness.

Oven reheating works well; avoid microwaving to prevent soggy crust.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Main Course
Method: Air Frying
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 350
Sugar: 1g
Sodium: 450mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 40g
Cholesterol: 100mg