Healthy Air Fryer Baked Parmesan Crusted Chicken with Arugula Salad
A crispy, juicy air fryer Parmesan crusted chicken breast served with a fresh and tangy arugula salad with balsamic-Dijon dressing makes this the perfect healthy and easy meal.
Equipment
- 1 Air fryer preheated to 375°F
- 1 Mixing bowl for coating mixture
- 1 Salad bowl for arugula salad
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts even thickness
- 1 cup breadcrumbs gluten-free or whole wheat
- ½ cup Parmesan cheese grated
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 eggs beaten
- cooking spray for air fryer basket
- 4 cups fresh arugula
- 1 cup cherry tomatoes halved
- ¼ cup Parmesan cheese shaved, for salad
- 6 tablespoons extra virgin olive oil for dressing
- 3 tablespoons balsamic vinegar for dressing
- 1 teaspoon Dijon mustard for dressing
- salt and pepper pinch, for dressing
Instructions
Instructions
- Preheat your air fryer to 375°F (190°C).
- In a shallow bowl, mix breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Dip chicken breasts into beaten eggs, then press into breadcrumb mixture until well coated.
- Lightly spray air fryer basket with cooking spray. Place coated chicken in basket with space around each piece.
- Spray tops of chicken with cooking spray. Air fry for 18–20 minutes, flipping halfway, until internal temp reaches 165°F.
- While chicken cooks, combine arugula, cherry tomatoes, and shaved Parmesan in a bowl.
- In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper.
- Toss salad with dressing just before serving.
- Serve chicken hot on or beside the salad and enjoy.
Notes
Store chicken in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for best texture. Keep salad dressing separate to maintain freshness.