4 boneless, skinless chicken breasts (about 1.5 lbs)

2 cloves fresh garlic, minced

1 cup freshly grated Parmesan cheese

1 cup panko breadcrumbs

2 tsp Italian seasoning

1 tsp salt

1/2 tsp pepper

Olive oil spray

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Pat chicken breasts dry with paper towels.
In a bowl, combine salt, pepper, Italian seasoning, minced garlic, and a drizzle of olive oil. Rub evenly over the chicken breasts.
In another bowl, mix Parmesan cheese and panko breadcrumbs.
Coat each chicken breast thoroughly in the Parmesan-breadcrumb mixture.
Preheat the air fryer to 375°F (190°C) for about 3 minutes.
Place chicken in a single layer in the air fryer basket and lightly spray with olive oil spray.
Cook for 12–15 minutes, flipping halfway if desired, until golden brown and the internal temperature reaches 165°F (74°C).
Serve hot and enjoy.

Add smoked paprika or cayenne pepper for extra spice.

Swap chicken breasts for boneless thighs for more juiciness.

Mix fresh parsley or basil into the coating for freshness.

Serve with marinara sauce for an Italian-inspired twist.

Store leftovers in the fridge up to 3 days or freeze for up to 2 months.

Reheat in the air fryer to maintain crispiness.

Use gluten-free panko to make this dish gluten-free.