Chicken Parmesan
Air-fryer breaded chicken thighs topped with marinara sauce and melted mozzarella.
⏱️ Prep: 10 min🍳 Cook: 12 min
Ingredients
| — | cooking spray | |
| 3/4 cup | 180 ml | Italian-style bread crumbs |
| 3 tablespoons | 45 ml | grated Parmesan cheese |
| 3 tablespoons | 45 ml | butter, melted |
| to taste | salt and ground black pepper | |
| 6 | boneless, skinless chicken thighs | |
| 3/4 cup | 180 ml | prepared marinara sauce |
| 3/4 cup | 180 ml | mozzarella cheese |
Instructions
READY IN: 22 min | PREP TIME: 10 min | COOK TIME: 12 min
- Spray CrispLid basket with cooking spray.
- Mix bread crumbs and Parmesan cheese together in a shallow bowl. Pour melted butter into a separate shallow bowl.
- Brush chicken thighs with butter and season with salt and black pepper. Dip each thigh into the breadcrumb mixture, pressing down until chicken is well coated on each side.
- Place chicken thighs in the CrispLid basket, and lightly mist chicken with cooking oil spray.
- Place CrispLid trivet into the inner steel pot of pressure cooker and place basket with chicken onto trivet.
- Set CrispLid onto inner steel pot and plug in. Set CrispLid to 350°F (180°C) and cook chicken for 7 minutes.
- Flip chicken and top each with 2 tablespoons marinara sauce and 2 tablespoons shredded mozzarella cheese.
- Continue cooking chicken until no longer pink in the center and a thermometer inserted near the center reads at least 165°F (75°C), 5 to 7 minutes more. Lift the lid using the handle and set it on the silicone trivet.
Mealthy Tip: Make this a gluten-free meal by using gluten-free bread crumbs. Serve with gluten-free pasta for a full meal! Use gluten-free bread crumbs when dipping the chicken into the bread crumb-Parmesan cheese mixture to make this a gluten-free meal. If you want to skip the pasta, serve this alongside a hearty green salad or roasted zucchini. Looking for a vegetarian version? Use slices of eggplant or zucchini instead of chicken!