Air Fryer Stuffed Chicken Parmesan

Impress at dinner with incredible Air Fryer Stuffed Chicken Parmesan! This restaurant quality main dish is stuffed with fresh mozzarella, marinara, and basil, then coated in crispy parmesan breading. Weeknight dinner friendly!

What are the ingredients in this Air Fryer Stuffed Chicken Parmesan?

The ingredients in this recipe are very similar to any chicken parmesan recipe, and there shouldn’t be any surprises. Here’s a list of all the ingredients along with a little note on each:

• boneless skinless chicken breasts – Any size of chicken breast can be used in this recipe. What’s more important is that both chicken breasts are close to the same size.
• fine sea salt & fresh ground black pepper – Used in multiple steps of the recipe to ensure adequate seasoning. This helps all of the flavors stand out.
• fresh mozzarella – Any form or shape of fresh mozzarella works for this recipe. I love the logs that are pre-sliced, but tearing up a large ball or using mini balls of mozzarella definitely works too.
• marinara – For the red sauce, a classic marinara works really well. However you can use any kind of red sauce or spaghetti sauce you have on hand.
• shredded basil – Fresh basil brings the best flavor and aroma to chicken parmesan. It’s very worth it in my opinion.
• egg – This is part of the breading process that helps everything bind together as it cooks, and keeps everything stuck to the chicken!
• garlic powder – Here is where we inject a bit of additional flavor into the breading! I heart garlic.
• panko breadcrumbs – This is what makes the chicken crispy! Panko has more surface area than regular breadcrumbs, so more chance to absorb oil and get crispier!
• shredded parmesan – Mix in with the breadcrumbs for an irresistible crispy coating on the stuffed chicken.
• flour – All-purpose flour helps start the breading process as the first layer and gives everything else something to stick to.

Related: See all of my 80+ chicken recipes here!

Equipment you’ll need to make Air Fryer Stuffed Chicken Parmesan:

You do need a couple different tools to make this stuffed chicken come out the best it can be. While traditionally, chicken parmesan recipes utilize the stovetop and oven, but here, the recipe was written for the air fryer. Here are my equipment recommendations:

• air fryer – The air fryer I’m currently in love with and pictured in this post is the Cosori Turboblaze 6 Quart Air Fryer (affiliate link!). I started using this model in 2024, and I’m loving how easy it is to clean. Plus it’s way quieter than my older model!
• sharp chef’s knife – To safely and successfully slice chicken breasts for stuffing, you definitely need a sharp knife. I recommend a Misen Chef’s Knife (affiliate link!).
• Thermometer – An instant read thermometer is vital for cooking meat! The one I trust and use multiple times a week is this Thermapen One Instant-Read Thermometer (affiliate link!). I promise it’s going to last a lot longer than cheaper alternatives!

How to make Air Fryer Stuffed Chicken Parmesan:

This is a detailed description of how to make this recipe. For a concise version and ingredients amounts, scroll down to the recipe card or hit the ‘Jump to Recipe’ button at the top.

While it may look restaurant style fancy, I promise this Stuffed Chicken Parmesan is something you can definitely make in your own kitchen! Top tip: Don’t be afraid of the raw chicken, and use gloves if you want to!

First, place the chicken breasts on a cutting board and pat dry with a paper towel. Using a very sharp knife, carefully cut a slit into the side of each chicken breast to create a pocket for filling.

Be careful not to cut all the way through, or the filling will leak out. It’s okay if it’s not perfect – the only way to get better at this is to practice! Season well inside and out with a mix of salt and pepper.

Next, divide the mozzarella, marinara sauce and basil between the chicken pockets. I use a spoon for the marinara sauce. Secure each chicken breast closed with 2-3 wooden toothpicks. If there are any holes in the chicken breast, try to face that side up so the cheese doesn’t leak out (especially when it goes into the air fryer).

Set the chicken aside and prepare the breading stations. Use three shallow bowls large enough to lay a chicken breast flat. I actually use rectangular meal prep containers for this (check the photos!).

In the first bowl, beat together the egg, garlic powder and a pinch of salt and pepper until combined. In the next, combine the panko breadcrumbs and the shredded parmesan. I’ve found if you are cooking 3 smaller chicken breasts, you may need to add a little extra panko here. In the last bowl, mix the flour (1/4 cup) with another pinch of salt and pepper.

Bring the chicken back and grab the air fryer basket as well. If your air fryer basket is prone to sticking, prep the inside of the basket by wiping or spritzing olive oil. If your basket is non-stick, it’s probably okay to skip this.

Dredge the chicken first with the flour, then egg, then breadcrumbs, making sure you’re careful not to dislodge the toothpicks. Try to keep one hand for dry ingredients and one hand for wet ingredients. 

For an even crisper crust, lightly spritz the stuffed chicken breasts all over with olive oil spray – but this is optional. Cook for 20-25 minutes at 400F with no turning or flipping. Smaller chicken breasts will take about 20 minutes while larger chicken breasts will take around 25 minutes.

The chicken is done when the chicken breast (not the filling) reaches an internal temperature of 165F. Serve with shredded basil, more parmesan cheese, and a thin layer of marinara on top or on the side for dipping.

Best tips for making Air Fryer Stuffed Chicken:

No matter what you are stuffing the chicken with, these tips will apply! Here are my best tips for making any kind of Air Fryer Stuffed Chicken (including this one!) successfully in your kitchen:

• Try to choose chicken breasts of the same size. This will help them cook at the same rate and finish at the same time. It’s okay to do different sizes, just know smaller chicken breasts will be done first.
• When cutting the chicken, be firm but careful. Place one hand on top of the chicken breast to hold it steady while you cut with the other hand. Start with the thickest part of the chicken and cut a slit about 3 inches long.
• When cutting the chicken, start cutting at the thickest part first. Then slowly make your way to the thinner part. It’s okay to leave the thinnest part of the chicken alone and only stuff the thick part.
• Place the chicken into the air fryer cut side up. Particularly with this recipe, the cheese likes to escape through any holes in the chicken. Work around this by placing any imperfections facing up. Cheese may ooze, but it should stay on the chicken.
• Just like any meat you cook, let it rest for 5-10 minutes after cooking to seal in all the moisture. You won’t regret it! You can even just let it sit in the air fryer to stay warm, or let it rest while you plate everything else up.

What to serve with Air Fryer Stuffed Chicken Parmesan:

This is a hefty main dish recipe, so I think it works best when paired with a simple veggie and a simple grain side like a bit of rice or pasta. In the photographs, I served this with a simple boxed garlic herb pasta and green salad. It would also be delicious with seasoned rice and roasted veggies!

Ways to customize your chicken parm:

Here are some ways you can customize this chicken parm recipe for your own tastes:

• Feel free to add a slice of mozzarella on top of the chicken when it’s nearly done cooking (5 min left). Then check often to make sure it’s not falling off the chicken.
• If necessary, you can omit the parmesan cheese. It’s still going to be cheesy from the mozz (add more on top for sure). I’m noting this in case someone in your house doesn’t like parm, as is the case with me!
• You can easily turn this into a stuffed caprese chicken breast by swapping the marinara for cherry tomatoes. Follow the same directions otherwise!
• If you’ve never made classic chicken parm and you’re looking to try an incredible classic dish from scratch, you have to try it with this Chicken Parm recipe from Alton Brown. Only attempt if you want to spend at least 3 hours in the kitchen! But it’s worth it, I promise.

Ways to meal prep this recipe:

This recipe is honestly not very meal prep friendly. It was developed as a shortcut chicken parm weeknight dinner to make in the air fryer (by shortcut I mean 40 minutes instead of 3 hours). However, leftovers can be gently reheated and served with more marinara sauce.

How to store leftover Stuffed Chicken Parmesan:

Store leftovers in an airtight container in the fridge for up to 4 days.

How to freeze Air Fryer Stuffed Chicken Parmesan:

I do not recommend freezing this recipe due to the fresh basil and breading involved.

How to reheat Stuffed Chicken Parmesan:

For best results, reheat any leftovers gently in the air fryer. I recommend a lower temperature such as 300F for 10-12 minutes to start. Reheating can also be done in the microwave but you will lose the crisp exterior.

Recipe developed by Rachel Phipps.