Go Back
A freshly baked Chicken Parmesan Casserole in a white dish, topped with melted cheese, crispy breadcrumbs, and fresh parsley.

Dump and Bake Crispy Chicken Parmesan

Achieve golden, crispy chicken parmesan with minimal fuss! This simplified recipe involves a quick 'dump' coating for chicken cutlets, air frying or baking for crispiness, then topping with sauce and cheese for a deliciously easy weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Chicken
  • 1.5 lbs chicken breast thinly sliced cutlets or tenders, patted dry
  • 1 cup plain panko breadcrumbs
  • 1/2 cup grated Parmesan cheese plus 2 tbsp for topping
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp olive oil or olive oil spray
For Assembly
  • 24 oz marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup chopped fresh basil for garnish, optional

Equipment

  • Air Fryer
  • Baking Dish (9x13 inch)
  • Large Zip-top Bag
  • Measuring cups and spoons
  • Baking Sheet
  • Wire Rack (optional, for oven method)

Method
 

Prepare Chicken & Coating
  1. Pat chicken cutlets dry with paper towels. In a large zip-top bag, combine panko breadcrumbs, 1/2 cup grated Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and black pepper. Seal the bag and shake well to thoroughly mix the coating ingredients.
  2. Add the prepared chicken cutlets to the bag with the coating mixture. Seal the bag again and shake vigorously until all chicken pieces are evenly and thoroughly coated.
Crisp the Chicken (Air Fryer Method)
  1. Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with olive oil.
  2. Place the coated chicken in a single layer in the air fryer basket, ensuring not to overcrowd. Work in batches if necessary to allow for even crisping. Lightly spray the tops of the chicken pieces with olive oil.
  3. Air fry for 12-15 minutes, flipping the chicken halfway through, until golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C). Set aside.
Crisp the Chicken (Oven Method - Alternative)
  1. Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and spray it lightly with olive oil. Arrange the coated chicken on the wire rack in a single layer. Lightly spray the tops of the chicken pieces with olive oil.
  2. Bake for 18-22 minutes, flipping the chicken halfway through, until golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C). Set aside.
Assemble & Bake
  1. If using the oven for the final bake, reduce the oven temperature to 375°F (190°C). If you air fried the chicken, transfer the crispy chicken pieces to an oven-safe baking dish (e.g., 9x13 inch).
  2. Spoon the marinara sauce generously over the crispy chicken. Sprinkle evenly with the shredded mozzarella cheese and the remaining 2 tablespoons of grated Parmesan cheese.
Final Bake
  1. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted, bubbly, and lightly golden. If your air fryer is large enough and your baking dish is air-fryer safe, you can air fry the assembled dish at 350°F (175°C) for 5-7 minutes instead.
Serve
  1. Garnish with fresh basil, if desired. Serve immediately with your favorite pasta or a crisp green salad.

Notes

For maximum crispiness, ensure your chicken is patted very dry before coating. You can prepare the coated chicken ahead of time and refrigerate for up to 30 minutes before cooking. If you prefer a richer flavor, you can briefly sauté the coated chicken in a pan with a little olive oil before baking/air frying, then proceed with the sauce and cheese.