Air Fryer Chicken Parmesan
Crispy chicken parm without the mess — Parmesan Crusted Chicken, Mozzarella Stuffed Chicken Parm, Chicken Parmesan Roll Ups — easy weeknight dinners.
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Parmesan Crusted Chicken with Creamy Garlic Sauce
A delicious dish featuring tender chicken breasts coated with Parmesan and breadcrumbs, served with a rich and creamy garlic sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs (Italian-style or plain with seasoning)
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp paprika
- to taste salt & pepper
- 2 eggs, beaten
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups milk (or half-and-half)
- 1/2 cup grated Parmesan cheese
- as needed fresh parsley for garnish
Instructions
- 1Prep chicken: Pound chicken breasts to even thickness. Season with salt, pepper, garlic powder, and paprika.
- 2Coat chicken: Dip each breast into eggs, then coat with breadcrumbs mixed with Parmesan.
- 3Cook chicken: Heat olive oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove and keep warm.
- 4Make garlic sauce: In the same skillet, melt butter. Add garlic and sauté 1 minute. Stir in flour, then slowly whisk in milk until smooth and thickened. Add Parmesan, salt, and pepper. Stir until creamy.
- 5Serve: Pour creamy garlic sauce over chicken. Garnish with fresh parsley and enjoy with pasta, rice, or roasted veggies.
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Open in Pepper →Crispy Chicken Parm Without The Frying Mess
Chicken parm used to mean a skillet of hot oil and a stovetop to scrub. The air fryer gets you the same crackly crust with a spoonful of oil, and the cheese still melts over the top the way it should.
Cooks on Pepper reach for this collection on the nights everybody's hungry at once and nobody wants to wait on the oven. Chicken breasts, breadcrumbs, a jar of sauce, and dinner's handled.
Every recipe here is a real version somebody makes: Parmesan Crusted Chicken with Creamy Garlic Sauce, two takes on Longhorn Parmesan Crusted Chicken, Mozzarella Stuffed Chicken Parm, Chicken Parmesan Roll Ups, Garlic Butter Chicken Parmesan Cutlets, and a GF chicken parm with almond flour.
Quick Tips
- 1
Pound the breasts even
Cover chicken with plastic and pound to about 1/2 inch thick so the middle finishes at the same time as the edges.
- 2
Spray the breading
Mist the crumbed chicken lightly with oil on both sides before cooking — dry breadcrumbs stay pale and dusty without it.
- 3
Add cheese at the end
Cook the chicken through first, then top with mozzarella and Parmesan for the last 2 to 3 minutes so it melts instead of burning.
- 4
Cook in one layer
Leave an inch between pieces and work in 2 batches if you need to; crowded chicken steams and the crust goes soft.
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