Make tender, juicy chicken breasts with a crispy, golden Parmesan crust using your air fryer. This recipe is fast, low carb, and perfect for weeknight dinners.
Author:Carla Davis
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings 1x
Category:Dinner
Method:Air Frying
Cuisine:American
Diet:Low Carb
Ingredients
Scale
4 boneless, skinless chicken breasts (about 6 oz each)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/4 cup panko breadcrumbs (optional, for extra crispiness)
Instructions
Pat the chicken breasts completely dry using paper towels. This step is key for crispiness.
In a small bowl, mix together the garlic powder, onion powder, thyme, salt, and pepper. Rub the spice mixture evenly over both sides of the chicken breasts.
Brush the olive oil lightly over all surfaces of the chicken.
In a shallow dish, combine the grated Parmesan cheese and panko breadcrumbs, if using.
Press each side of the oiled chicken breast firmly into the Parmesan mixture until it is fully coated.
Preheat your air fryer to 380 degrees Fahrenheit (195 degrees Celsius).
Place the coated chicken breasts in a single layer in the air fryer basket, ensuring they do not overlap. Work in batches if necessary.
Air fry for 12 to 15 minutes, flipping the chicken halfway through the cooking time, until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the crust is golden brown and crisp.
Remove the chicken from the air fryer and let it rest for 5 minutes before slicing and serving.
Notes
For the juiciest results, pound the thickest parts of the chicken breasts to an even thickness before seasoning.
If you skip the panko, the crust will still be flavorful but slightly less crunchy.
This recipe is naturally low carb if you omit the panko breadcrumbs.
Leftovers reheat well in the air fryer for quick meal prep lunches.