Air Fried Chicken Parm with Fresh Tomato Sauce
This crispy and juicy chicken parmesan is made lighter with an air fryer and topped with a vibrant homemade tomato basil sauce. A weeknight meal that tastes like a weekend indulgence!
Equipment
- 1 Air fryer
- 1 Frying pan
Ingredients
Main Ingredients
- 1.5 lb chicken breast sliced into 4 pieces
- 1 egg white
- ¼ cup unsweetened almond milk
- ½ cup Italian seasoned breadcrumbs 4C brand
- olive oil spray
- ½ cup onion finely diced
- 4 cloves garlic minced
- 4 cups cherry tomatoes
- 1 teaspoon kosher salt
- ¼ teaspoon dried oregano
- ¼ cup fresh basil
- 2 oz light mozzarella
Instructions
Instructions
- Preheat air fryer to 400°F.
- Whisk together egg white and almond milk in a shallow bowl.
- Dip sliced chicken into egg mix, then coat in breadcrumbs.
- Spritz both sides of breaded chicken with olive oil spray.
- Air fry chicken for 10-12 minutes, flipping halfway through.
- While air frying, heat frying pan and sauté onion and garlic with olive oil spray for 2-3 min.
- Add cherry tomatoes, salt, oregano. Cook 10-12 min, mashing until sauce thickens.
- Top cooked chicken with sauce and mozzarella. Bake at 375°F for 20 min to melt cheese. Broil 2-3 min if desired.
- Serve hot with extra sauce spooned on top.
Notes
Leftovers can be refrigerated for up to 3 days, or frozen wrapped in foil and placed in a freezer bag. Reheat after thawing to maintain tenderness and texture.