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Crispy Air Fryer Chicken Parmesan Recipe with Easy San Marzano Sauce

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A quick and easy air fryer chicken parmesan recipe featuring crispy breaded chicken breasts topped with melty mozzarella and a tangy, homemade San Marzano tomato sauce. Perfect for busy weeknights and family dinners.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 6 ounces / 170 grams each), pounded to even thickness
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 large egg, beaten
  • ½ cup all-purpose flour
  • 1 cup shredded mozzarella cheese
  • 1 can (14 oz / 400g) whole peeled San Marzano tomatoes
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • Fresh basil leaves (optional, about 4 leaves, torn)

Instructions

  1. Slice chicken breasts horizontally to create thinner cutlets or pound evenly to about ½ inch thickness. Season both sides with salt, pepper, garlic powder, and dried Italian herbs.
  2. Heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in canned San Marzano tomatoes with juices. Use an immersion blender or regular blender to puree until smooth. Add salt and sugar, then simmer on low for 10-15 minutes, stirring occasionally. Tear in fresh basil in the last 2 minutes if using.
  3. Set up breading station: place flour in one shallow dish, beaten egg in another, and mix panko breadcrumbs with Parmesan cheese in a third.
  4. Dredge each chicken cutlet first in flour, shaking off excess, then dip into beaten egg, and coat with panko-Parmesan mixture. Press crumbs gently to adhere.
  5. Preheat air fryer to 400°F (200°C). Lightly spray or brush basket with oil. Place breaded chicken in a single layer without overcrowding. Cook for 8-10 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F (74°C).
  6. Spoon a few tablespoons of San Marzano sauce over each chicken piece, then top with shredded mozzarella. Return to air fryer for 2-3 minutes until cheese melts and bubbles.
  7. Serve hot with extra San Marzano sauce on the side and garnish with fresh basil or parsley if desired.

Notes

For best results, pound chicken breasts to even thickness to ensure even cooking. Use panko breadcrumbs mixed with Parmesan for a crispier crust. Lightly spray or brush oil on breaded chicken before air frying to enhance browning. Do not bread chicken ahead of time to avoid soggy crust. If you don’t have an air fryer, bake breaded chicken at 425°F (220°C) on a wire rack for 15-20 minutes, then add sauce and cheese and bake another 5 minutes. For gluten-free, substitute panko with gluten-free crackers or almond flour. Reheat leftovers in air fryer at 350°F (175°C) for 3-5 minutes to maintain crispiness.

Nutrition

Keywords: chicken parmesan, air fryer chicken, San Marzano sauce, crispy chicken, easy dinner, Italian comfort food, quick chicken recipe

Find it online: https://evabake.com/crispy-air-fryer-chicken-parmesan-recipe-with-easy-san-marzano-sauce/