Name: Air Fryer Parmesan Crusted Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 eggs; 1 tablespoon Dijon mustard; ½ cup grated Parmesan cheese; ½ cup panko breadcrumbs; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; ½ teaspoon paprika; 4 thin sliced chicken breasts; Cooking spray

I love a good air fryer chicken recipe—especially when it's quick, easy, and full of flavor. This air fryer Parmesan-crusted chicken is a favorite because it delivers a crispy, golden coating without the hassle of deep frying. It’s simple, delicious, and perfect on its own, in a sandwich, or served over pasta or salad.

Golden, crispy air fryer parmesan-crusted chicken served on a decorative blue and white plate, garnished with lemon slices and fresh parsley.

Save this Recipe!

Get the recipe link sent to your inbox so you can come back to it later!

Jump to:

Ingredients
Instructions
Sarah's Top Tips
Serving
Storage & Reheating
Similar Recipes
Air Fryer Parmesan Crusted Chicken
Comments

This is one of my favorite weeknight dinners because it’s quick, easy, and packed with flavor. In just 25 minutes, you can have crispy air fryer chicken that’s golden and crunchy on the outside, juicy and tender on the inside, and bursting with delicious Italian-inspired seasoning. I’ve even used this crispy air fryer chicken in my chicken parmesan sandwiches, which was a hit! With just a handful of simple ingredients, this recipe is perfect for a fuss-free meal that feels like a restaurant-quality dish.

Ingredients

Thin sliced chicken breasts. I like to use thinly sliced chicken breasts because they cook quicker and more evenly. If you can’t find thinly sliced breasts you can use regular chicken breasts pounded out to thin cutlets.
Eggs. Eggs help lock in moisture, keeping the chicken tender while acting as the perfect binder for the crispy coating.
Dijon mustard. Adds a tangy depth of flavor while also helping the crispy coating adhere better to the chicken.
Parmesan cheese. Enhances the coating with a rich, savory flavor and helps create a crispy, golden crust.
Panko breadcrumbs. I like to use plain panko breadcrumbs and add my own seasonings to the crispy exterior.
Seasonings. I use a seasoning mix of salt, black pepper, garlic powder, Italian seasoning, and paprika. Feel free to tailor this to your preferences.

See the recipe card below for the remaining ingredients and quantities.

Instructions

A raw chicken breast coated in an egg and mustard mixture, resting in a white plate, ready to be breaded.

Step 1

Preheat the air fryer to 375°F. In a shallow bowl, whisk together eggs and Dijon mustard. In another shallow bowl, combine parmesan cheese, panko breadcrumbs and spices.

A chicken breast coated in a seasoned panko and parmesan breadcrumb mixture, sitting on a white plate.

Step 2

Dip the 4 thinly sliced chicken breasts into the egg mixture and then press them into the breadcrumb mixture. Be sure to coat all sides of the chicken. Shake off any excess. Place on a clean plate.

Breaded chicken breasts arranged in an air fryer, beginning to crisp up as they cook.

Step 3

Spray the air fryer basket or tray with cooking spray to prevent sticking. Place the chicken in one even layer. If the chicken overlaps, you may have to work in batches. Spray the tops of the chicken with more cooking oil. Cook the chicken breasts for 12-15 minutes, flipping halfway through, until the chicken is cooked. Serve and enjoy!

Sarah's Top Tips

Preheating the air fryer is key! A hot air fryer helps set the coating immediately so you don’t lose any crispiness. If your air fryer doesn’t have a preheating option, set it to the desired temp and run it while preparing the chicken.
Every air fryer cooks a little differently. Some run hotter than others, and basket styles circulate air differently than oven-style models. I always recommend checking your chicken a couple of minutes early the first time you make it to avoid overcooking. If your air fryer has a strong fan, you might need to press the coating firmly onto the chicken or use a wire rack to prevent it from blowing off.
A quick mist of olive oil spray before air frying helps the crust turn golden brown and extra crispy.
I always flip the chicken halfway and give it another light spray of oil to make sure both sides get that crunchy, golden crust.
Once it’s out of the air fryer, give the chicken a couple of minutes to rest. This keeps the juices locked in and prevents the crust from slipping off when you cut into it.

A close-up of crispy air fryer parmesan-crusted chicken, topped with lemon slices and fresh parsley, showing its crunchy texture

Serving

These crispy Parmesan-crusted chicken cutlets are super versatile. I love serving them over lemon ricotta pasta, on a fresh arugula salad, or to complete a meal with roasted veggies and garlic butter potatoes. I’ve also used them in sandwiches with some crusty Italian bread, and a squeeze of lemon or a drizzle of balsamic glaze makes them even better!

Storage & Reheating

Fridge: To store leftovers, I let the chicken cool completely before refrigerating it in an airtight container for up to 3 days.

Reheating: For the best texture, reheat it in the air fryer at 375°F for about 3-5 minutes to crisp it back up. The oven works too—about 10 minutes at 350°F. I avoid the microwave since it makes the coating soggy, but if needed, use short bursts to keep the chicken from drying out.