Garlic Air Fryer Parmesan Crusted Chicken

Weeknight dinners used to stress me out. I’d stand in front of the fridge at 5 PM wondering what to make that wouldn’t take forever or leave me with a mountain of dishes. Then I discovered how amazing my air fryer could be for chicken dinners. Game changer.

This Parmesan crusted chicken has become our go-to meal when I want something that feels fancy but doesn’t require much effort. The air fryer gives you that crispy coating without all the oil and mess of traditional frying. Plus, it’s ready in about 20 minutes, which means I can have dinner on the table before anyone starts getting hangry.

The best part? My kids actually eat it without complaining. The cheesy, crispy coating wins them over every time, and I love that it’s healthier than the fried version. It’s a win-win that has saved many weeknight dinners at our house.

What Kind of Chicken Should I Use?

For this recipe, you’ll want to stick with boneless, skinless chicken breasts since they cook evenly in the air fryer and give you that perfect crispy coating. Look for chicken breasts that are roughly the same size so they cook at the same rate – if you end up with really thick ones, don’t worry about slicing them horizontally like the recipe suggests. You can also use chicken thighs if you prefer, just keep in mind they might need a few extra minutes of cooking time since they’re a bit thicker. Fresh chicken works best, but if you’re using frozen, make sure it’s completely thawed and patted dry before you start coating it.

Options for Substitutions

This crispy chicken recipe is pretty forgiving when it comes to swaps:

• Chicken breasts: You can use chicken thighs instead for juicier results – just adjust the cooking time by adding 2-3 extra minutes. Chicken tenderloins work too, but reduce cooking time by about 3-4 minutes.
• Mayonnaise: Greek yogurt makes a great substitute if you want something lighter. You can also use Dijon mustard mixed with a tablespoon of olive oil for a tangy twist.
• Fresh parmesan cheese: Pre-grated parmesan from the store works fine, though fresh gives better flavor. In a pinch, you can use Romano or Asiago cheese, but stick with hard cheeses for the best crust.
• Panko breadcrumbs: Regular breadcrumbs work, but you won’t get quite the same crunch. For a gluten-free option, try crushed pork rinds or almond flour mixed with a bit of grated parmesan.
• Italian seasoning: Make your own by mixing equal parts dried basil, oregano, and thyme. A pinch of dried rosemary works too if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making air fryer Parmesan crusted chicken is not pounding the chicken to an even thickness, which leads to uneven cooking where some parts are dry while others are undercooked – aim for about 3/4 inch thick throughout.

Another common error is skipping the mayo coating or applying it too thinly, since this creamy layer is what helps the Parmesan and breadcrumb mixture stick and creates that golden crust we’re after.

Don’t overcrowd your air fryer basket, as this prevents proper air circulation and results in soggy coating instead of crispy perfection – cook in batches if needed.

Finally, resist the urge to flip the chicken too early or too often, as this can cause the coating to fall off; instead, let it cook undisturbed for the first 8-10 minutes before gently flipping once.

What to Serve With Air Fryer Parmesan Crusted Chicken?

This crispy, cheesy chicken pairs beautifully with simple sides that won’t compete with all those amazing flavors. I love serving it over a bed of buttery garlic mashed potatoes or creamy risotto to soak up any extra parmesan goodness. A fresh Caesar salad or roasted vegetables like asparagus, broccoli, or green beans make great lighter options that balance out the richness of the chicken. For something easy and filling, try it alongside some pasta tossed with olive oil and herbs, or even just a simple side of steamed rice with a squeeze of lemon.

Storage Instructions

Refrigerate: Your crispy parmesan chicken will keep its great flavor in the fridge for up to 4 days when stored in an airtight container. I like to let it cool completely before putting it away, and sometimes I’ll place a paper towel in the container to absorb any extra moisture that might make the coating less crispy.

Freeze: This chicken freezes really well for busy weeknight dinners! Wrap each piece individually in plastic wrap or foil, then place in a freezer bag for up to 3 months. It’s such a lifesaver when you need a quick protein that tastes homemade.

Warm Up: To bring back that crispy texture, pop the chicken back in your air fryer at 350°F for about 3-4 minutes if it’s from the fridge, or 6-8 minutes if frozen. You can also use a regular oven at 375°F for a few extra minutes. The parmesan crust gets nice and golden again!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 105-120 g
• Fat: 55-65 g
• Carbohydrates: 25-30 g

Ingredients

For the chicken:

• 2 large boneless skinless chicken breasts (sliced horizontally for 4 fillets)
• Salt (to preference)

For the seasoned spread:

• 1/4 cup mayonnaise
• 2 garlic cloves, finely minced
• 1/2 tsp onion powder
• 1 tsp italian seasoning
• 1/2 tsp garlic powder (optional)

For the coating:

• 1 cup freshly grated parmesan cheese
• 1/2 cup panko breadcrumbs

For garnish:

• 1 tbsp fresh oregano or parsley leaves

Step 1: Prepare the Chicken Fillets

• 2 large boneless skinless chicken breasts (sliced horizontally for 4 fillets)

Slice the chicken breasts in half horizontally to create four uniform fillets.

Then, place the fillets on a cutting board, cover them with plastic wrap, and use a rolling pin or meat tenderizer to pound each piece evenly.

This ensures that the chicken cooks consistently and stays tender.

Step 2: Season the Chicken

• 1/4 cup mayonnaise
• 2 garlic cloves, finely minced
• 1/2 tsp onion powder
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder (optional)
• salt (to preference)
• chicken fillets from Step 1

In a small bowl, mix together the mayonnaise, minced garlic, onion powder, Italian seasoning, garlic powder (if using), and salt.

Divide the mixture evenly among the four chicken fillets from Step 1, spreading it over both sides of each fillet.

This will add moisture and flavor to the chicken as it cooks.

I find the mayonnaise really helps keep the chicken juicy in the air fryer.

Step 3: Coat the Chicken with Parmesan and Breadcrumbs

• 1 cup freshly grated parmesan cheese
• 1/2 cup panko breadcrumbs
• chicken fillets from Step 2

In a shallow bowl, combine the panko breadcrumbs and grated parmesan cheese.

Dredge each seasoned chicken fillet from Step 2 in this mixture, pressing lightly to help the coating adhere well on all sides.

Turn and repeat until fully coated, then shake off any excess.

The parmesan will create a crispy, savory crust as it cooks.

Step 4: Air Fry the Chicken

• chicken fillets coated with parmesan and panko from Step 3

Preheat your air fryer to 390°F (199°C).

Place the coated chicken fillets into the basket in a single layer.

Cook for 10–12 minutes or until golden brown and the internal temperature reaches 165°F (74°C).

After 5–6 minutes, remove the basket and carefully flip the chicken over with tongs, then continue cooking until done.

Step 5: Garnish and Serve

• 1 tbsp fresh oregano or parsley leaves

Remove the cooked chicken from the air fryer and transfer to a serving plate.

Garnish with fresh oregano or parsley leaves before serving.

For extra flavor, I like to add a squeeze of lemon juice just before serving—it’s optional but really brightens the dish.

Garlic Air Fryer Parmesan Crusted Chicken

Delicious Garlic Air Fryer Parmesan Crusted Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 21 minutes mins

Total Time 31 minutes mins

Servings 4

Calories 1125 kcal

Ingredients

  

For the chicken:

• 2 large boneless skinless chicken breasts (sliced horizontally for 4 fillets)
• salt (to preference)

For the seasoned spread:

• 1/4 cup mayonnaise
• 2 garlic cloves, finely minced
• 1/2 tsp onion powder
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder (optional)

For the coating:

• 1 cup freshly grated parmesan cheese
• 1/2 cup panko breadcrumbs

For garnish:

• 1 tbsp fresh oregano or parsley leaves

Instructions

 

• Slice the chicken breasts in half horizontally to create four uniform fillets. Then, place the fillets on a cutting board, cover them with plastic wrap, and use a rolling pin or meat tenderizer to pound each piece evenly. This ensures that the chicken cooks consistently and stays tender.
• In a small bowl, mix together the mayonnaise, minced garlic, onion powder, Italian seasoning, garlic powder (if using), and salt. Divide the mixture evenly among the four chicken fillets from Step 1, spreading it over both sides of each fillet. This will add moisture and flavor to the chicken as it cooks. I find the mayonnaise really helps keep the chicken juicy in the air fryer.
• In a shallow bowl, combine the panko breadcrumbs and grated parmesan cheese. Dredge each seasoned chicken fillet from Step 2 in this mixture, pressing lightly to help the coating adhere well on all sides. Turn and repeat until fully coated, then shake off any excess. The parmesan will create a crispy, savory crust as it cooks.
• Preheat your air fryer to 390°F (199°C). Place the coated chicken fillets into the basket in a single layer. Cook for 10–12 minutes or until golden brown and the internal temperature reaches 165°F (74°C). After 5–6 minutes, remove the basket and carefully flip the chicken over with tongs, then continue cooking until done.
• Remove the cooked chicken from the air fryer and transfer to a serving plate. Garnish with fresh oregano or parsley leaves before serving. For extra flavor, I like to add a squeeze of lemon juice just before serving—it's optional but really brightens the dish.