Air fryer chicken parmigiana
- Samuel Goldsmith
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Serves 4
Easy
Prep: 20 mins
Cook: 20 mins - 30 mins
A star rating of 4.6 out of 5.10 ratingsRate
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Make a lighter version of this favourite by cooking it in the air fryer. Serve with spaghetti and tomato sauce for an easy family dish for four
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Try this air fryer chicken parmigiana, then try air fryer salt & pepper chicken, air fryer chicken nuggets and air fryer chicken tikka kebabs. Next, discover more air fryer recipes.
Also, know five reasons to buy Good Food's best-ever air-fryer collection.
Ingredients
Nutrition
Units:
MetricUS
-
2 large chicken breasts
-
40g plain flour
-
1 egg
beaten
-
25g parmesan
finely grated
-
4-8 tbsp tomato sauce
(homemade or shop-bought), plus extra to serve
-
125g ball mozzarella
sliced into 4
-
200-400g spaghetti
cooked, to serve
-
basil leaves
torn, to serve
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Nutrition: Per serving
- kcal315
- fat13g
- saturates7g
- carbs18g
- sugars1g
- fibre1g
- protein32g
- salt0.87g
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Method
-
step 1
Halve the chicken lengthways to create four fillets, then cover with baking parchment and bash using a rolling pin or base of a saucepan until they’re all an even thickness.
-
step 2
Tip the flour onto a plate and pour the egg onto a separate plate. Combine the panko and parmesan on a third plate. Coat the chicken in flour, then dip in the egg and finally coat in the panko mix. Repeat until all the chicken is coated, then place in your air fryer and cook at 180C for 15 mins, or until golden.
-
step 3
Spoon 1-2 tbsp of tomato sauce onto each piece of chicken then place a slice of mozzarella on top. Put back in the air fryer and cook for a further 5-10 mins until the mozzarella has turned golden and the chicken is cooked through. Serve with spaghetti, more tomato sauce, cracked black pepper and a sprinkling of torn basil leaves.
Recipe tip
If the chicken breasts are large then you should be able to serve four people, but smaller breasts will only serve two.
Recipe from Good Food magazine, June 2025
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A star rating of 4.6 out of 5.10 ratings
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