Description
This Air Fryer Garlic Parmesan Chicken recipe is a quick and flavorful dish perfect for a weeknight dinner. Tender boneless, skinless chicken breasts are marinated in a zesty mixture of Parmesan cheese, garlic, and herbs, then air fried to golden perfection for a crispy yet juicy result without any deep frying.
Ingredients
Scale
Chicken and Marinade
- 1-pound boneless, skinless chicken breasts (pounded to an even thickness)
- 2 Tablespoons grated Parmesan cheese
- 2 Tablespoons white vinegar
- 1 Tablespoon extra-virgin olive oil
- 2 teaspoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
Instructions
- Prepare the Marinade: In a medium-sized bowl, combine the grated Parmesan cheese, white vinegar, extra-virgin olive oil, lemon juice, garlic powder, dried oregano, onion powder, crushed red pepper flakes, salt, and pepper. Mix everything thoroughly to create a flavorful marinade.
- Tenderize the Chicken: Using a meat mallet or rolling pin, pound each chicken breast to an even thickness. This ensures even cooking and a tender texture.
- Coat the Chicken: Dredge each piece of pounded chicken breast into the marinade mixture, ensuring both sides are well coated with the flavorful blend.
- Preheat and Prepare Air Fryer: Lightly spray the air fryer insert with non-stick cooking spray to prevent sticking.
- Air Fry the Chicken: Place the coated chicken breasts in the air fryer basket in a single layer, making sure they do not overlap. Set the air fryer to 375°F and cook for 12 minutes until the chicken is golden and cooked through.
- Rest and Serve: Remove the chicken breasts from the air fryer and let them rest for a few minutes. This allows the juices to redistribute, ensuring moist and tender chicken. Serve and enjoy immediately.
Notes
- For even cooking, make sure the chicken breasts are of similar size and thickness.
- Don’t overcrowd the air fryer basket; cook in batches if necessary.
- Use a meat thermometer to check that the internal temperature reaches 165°F for safe consumption.
- You can adjust the crushed red pepper flakes based on your spice preference.
- If you don’t have white vinegar, substitute with apple cider vinegar or lemon juice.
