Name: Air Fryer Stuffed Chicken Parmesan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-inspired
Ingredients: 2 large or 3 small boneless skinless chicken breasts; ~1/2 teaspoon each fine sea salt & fresh ground black pepper; 4-6 slices of fresh mozzarella, 1/2 torn ball, or 6-8 mini mozz balls; 3 tablespoons marinara sauce; 1 tablespoon shredded basil, plus more for topping; 1 large egg; 1/4 teaspoon garlic powder; 1/2 cup panko breadcrumbs; 2 tablespoons shredded parmesan; 1/4 cup all-purpose flour; olive oil or cooking spray

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Recipe

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Air Fryer Stuffed Chicken Parmesan

Yield: 2-3 servings 1x

Prep: 15 minutesCook: 25 minutesTotal: 40 minutes

Impress at dinner with this 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!

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Ingredients

2 large or 3 small boneless skinless chicken breasts
~1/2 teaspoon each fine sea salt & fresh ground black pepper
4–6 slices of fresh mozzarella, 1/2 torn ball, or 6–8 mini mozz balls
3 tablespoons marinara sauce
1 tablespoon shredded basil, plus more for topping
1 large egg
1/4 teaspoon garlic powder
1/2 cup panko breadcrumbs
2 tablespoons shredded parmesan
1/4 cup all-purpose flour
olive oil or cooking spray

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Instructions

Prepare the chicken: Place the chicken breasts (2 large or 3 small) 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. Season well inside and out with a mix of salt and pepper (~1/2 teaspoon each).
Stuff the chicken: Divide the mozzarella (4-6 slices), marinara sauce (3 tablespoons) and basil (1 tablespoon shredded) between the chicken pockets, securing each chicken breast closed with a pair of wooden toothpicks. If there are any holes in the chicken breast, try to face that side up so the cheese doesn’t leak out.
Prepare breading stations: In three shallow bowls large enough to lay a chicken breast flat, prepare the breading stations as follows:
- In the first bowl, beat together the egg (1), garlic powder (1/4 teaspoon) and a pinch of salt and pepper until combined.
- In the next, combine the panko breadcrumbs (1/2 cup) and the shredded parmesan (2 tablespoons).
- In the third, mix the flour (1/4 cup) with another pinch of salt and pepper.
Bread the chicken: Dredge the chicken first with the flour, then egg, then breadcrumbs, taking care not to dislodge the toothpicks. Try to keep one hand for dry ingredients and one hand for wet ingredients.
Air fry: For an even crisper crust, lightly spritz the stuffed chicken breasts all over with olive oil spray (optional). Cook for 20-25 minutes at 400F without turning. Smaller chicken breasts will take about 20 minutes while larger chicken breasts will take about 25 minutes. The chicken is done when the chicken breast (not the filling) reaches an internal temperature of 165F.
Serve & store: Serve with shredded basil, more parmesan cheese, and a thin layer of marinara on top or on the side for dipping. Store leftovers in an airtight container in the fridge for up to 4 days.