Ingredients
- 3/4 cup panko bread crumbs
- 2 tablespoons extra-virgin olive oil
- 1/4 cup shredded Parmesan cheese
- 1 large egg
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper
- 2 (8-ounce) boneless, skinless chicken breasts, trimmed
- 1/2 cup shredded whole-milk mozzarella cheese
- 1/4 cup jarred marinara sauce, warmed
- 2 tablespoons chopped fresh basil
Prepare the Coatings
Microwave the panko bread crumbs tossed with olive oil in a bowl. Stir frequently until they turn a light golden color, approximately 1 to 3 minutes. Transfer the mixture to a shallow dish, allowing it to cool slightly, and then blend in the shredded Parmesan cheese.
Prep the Chicken
Pound the chicken breasts to an even thickness if necessary. Dry them using paper towels and season both sides with a pinch of salt and pepper. In a separate shallow dish, whisk together the egg, all-purpose flour, garlic powder, dried oregano, salt, and pepper.
Individually coat each piece of chicken in the egg mixture. Allow the excess to drip off before pressing it into the panko mixture, ensuring it is fully coated.
Air-Fry the Chicken
Lightly spray the air-fryer basket with vegetable oil spray. Arrange the coated chicken breasts in a single layer, ensuring they are evenly spaced and alternating the thick and thin ends.
Set the air fryer to 400°F and cook until the chicken is golden and reaches an internal temperature of 160°F, which should take roughly 12 to 16 minutes. Be sure to flip and rotate the chicken halfway through the cooking process.
Add Cheese and Sauce
Sprinkle shredded mozzarella cheese over each piece of chicken and return them to the air fryer. Allow the cheese to melt, which should take about 1 minute.
Transfer the chicken to serving plates, top each with warmed marinara sauce, and garnish with chopped fresh basil. Serve immediately.
Air Fryer Chicken Parm
Ingredients
- 3/4 cup panko bread crumbs
- 2 tablespoons extra-virgin olive oil
- 1/4 cup shredded Parmesan cheese
- 1 large egg
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper
- 2 8-ounce boneless, skinless chicken breasts, trimmed
- 1/2 cup shredded whole-milk mozzarella cheese
- 1/4 cup jarred marinara sauce warmed
- 2 tablespoons chopped fresh basil
Instructions
- Toss panko with oil and microwave until golden, 1-3 minutes. Let cool and mix in Parmesan.
- Whisk egg, flour, garlic powder, oregano, salt, and pepper in a separate dish.
- Pound chicken to even thickness, pat dry, season with salt and pepper.
- Coat chicken in egg mixture, then in panko mixture.
- Spray air-fryer basket with oil. Arrange chicken in a single layer.
- Set air fryer to 400°F and cook until golden and 160°F internally, 12-16 minutes, flipping halfway.
- Sprinkle mozzarella on chicken and air-fry until melted, about 1 minute.
- Transfer to plates, top with marinara sauce and basil. Serve.