Chicken Parmesan, aka Chicken Parmigiana has never been easier to make! This all-in-one recipe for the Italian-American classic is done in an air fryer and takes only 15min to prep.
You'll be rewarded with a succulent chicken breast topped with tomato sauce and mozzarella, served with wedges. It's the perfect midweek meal option.
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Yields:
2
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
639
Ingredients
For the potatoes
2
medium baking potatoes (about 400g), cut into 1.5cm wide wedges
1tsp.
vegetable oil
1/2tsp.
dried basil
For the chicken
25g
plain flour
40g
breadcrumbs
25g
Parmesan, finely grated
1
medium egg, lightly beaten
2
skinless chicken breasts
4Tbsp.
tinned tomato sauce, we used Mutti Pizza Sauce
50g
mozzarella, torn into pieces
Directions
Step 1Preheat air fryer to 200°C, according to manufacturer’s instructions. In a medium bowl, mix all the potato ingredients, with plenty of seasoning, until well combined and evenly coated. Put the potatoes into the air fryer (in the crisper basket, if your model has one). Close the lid/drawer and cook for 20min, shaking/turning the potatoes halfway through.
Step 2Meanwhile, put chicken breasts on a board, cover with clingfilm and bash with a rolling pin until 1cm thick. Put the flour and some seasoning into a shallow bowl. In another bowl, mix the breadcrumbs with the Parmesan. In a third bowl, beat the eggs. Coat each chicken breast in flour, tap off excess, dip into the egg, then coat in breadcrumb mixture.
Step 3After the potatoes have had their 20min cooking time, give them another shake or turn, then carefully put the coated chicken breasts on top of the potatoes and return to the air fryer. Continue to cook for 15min, or until the chicken is cooked, turning the chicken halfway through. Top the chicken with tomato sauce and mozzarella. Continue to cook until cheese is melted and golden, about 4-5min. Serve with a green salad, if you like.
We used a 5.5 litre air fryer, but you can double the quantities to cook for a family if you have a larger air fryer.
Don't fancy wedges? Serve this with our air fryer French fries or sweet potato chips instead, or go for the full Goodfella's experience and serve the chicken on top of a portion of pasta pomodoro or amatriciana.
Per serving:
Calories: 639
Protein: 57g
Total fat: 16g
Saturates: 7g
Carbs: 64g
Total sugars: 4.5
Fibre: 5g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
