Recipe

Homestyle Air Fryer Chicken

Crispy-edged chicken cutlets with a cozy, creamy pan sauce. All the comfort, less mess, and weeknight-friendly timing.

By Matt Campbell

•

4.8

Crispy golden air fryer chicken cutlets on a plate with creamy garlic herb sauce spooned over the top, served with mashed potatoes on a wooden table

If you love the idea of comfort food but do not love the idea of babysitting a frying pan, this one is your new weeknight move. We are making tender chicken cutlets with crisp edges in the air fryer, then finishing the whole situation with a creamy, homestyle sauce that tastes like you tried a lot harder than you did.

The trick is simple: cutlets cook fast and evenly, the air fryer gives you that browned, “did I pan-fry this?” vibe, and the sauce comes together in one small skillet while the chicken rests. Bright garlic, a little Dijon, plenty of black pepper, and a squeeze of lemon at the end to wake everything up.

Air fryer basket filled with breaded chicken cutlets mid-cook, lightly browned

Why It Works

Crisp edges without deep frying: A light panko coating plus a quick oil spray gives you crunch without the splatter.
Juicy chicken, not dry: Thin cutlets cook quickly, and a short rest keeps the juices where they belong.
One sauce that fixes everything: Creamy, garlicky, and savory from broth, Dijon, and a little Parmesan.
Flexible: Use chicken breasts or thighs, swap seasonings, and make it gluten-free with simple substitutions.

Pairs Well With

Buttery Mashed Potatoes
Roasted Broccoli with Lemon
Buttered Egg Noodles
Simple Green Salad

Storage Tips

Fridge: Store chicken and sauce in separate airtight containers for best texture. Chicken keeps 3 to 4 days, sauce keeps 3 days.

Reheat: Warm sauce gently in a small pan over low heat, stirring often. If it tightens up, add a splash of broth or water. Reheat chicken in the air fryer at 350°F for 3 to 5 minutes until hot and re-crisped.

Freeze: You can freeze the cooked chicken (without sauce) for up to 2 months. Wrap well. Thaw overnight in the fridge, then reheat in the air fryer. Cream sauces can split after freezing, so I do not recommend freezing the sauce.

Common Questions

Do I have to use panko?

No. Panko gives the crispiest edges, but regular breadcrumbs work. If using regular breadcrumbs, spray a bit more oil and expect slightly less crunch.

Can I make this without heavy cream?

Yes. Use half-and-half for a lighter sauce. Whole milk also works, but add 1 extra teaspoon flour and simmer a little longer to thicken. Keep the heat low so it does not get grainy.

What internal temp should the chicken reach?

Cook chicken to 165°F in the thickest part. Pull it right when it hits temp, then rest 5 minutes.

My sauce broke or looks oily. How do I fix it?

Turn the heat to low and whisk like you mean it. Add 1 to 2 teaspoons cold cream (or a splash of cold water) and keep whisking until it comes back together.

If it is still separated, mix 1 teaspoon cornstarch with 1 tablespoon cold water, then whisk it into the sauce and simmer 30 to 60 seconds. This tightens it up without the risk of raw flour clumps.

Can I use chicken thighs?

Absolutely. Use boneless skinless thighs, pound them to an even thickness, and add 1 to 3 minutes to the cook time depending on size.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Air fryer (basket or oven-style)
Instant-read thermometer
Shallow bowls or plates for breading
Small skillet or saucepan for the creamy sauce
Tongs
Cooking spray or an oil mister

This is the kind of dinner I make when I want “Sunday cozy” on a Tuesday schedule. I used to do a whole pan-fry situation, then spend the rest of the night wiping oil off the stove like it personally offended me. The first time I tried the air fryer version, I was shocked by how much crunch you can get with basically zero drama. Now it is a regular: crispy chicken, a creamy sauce you can drag bread through, and that quiet little moment when everyone at the table suddenly stops talking because the food is doing its job.

Homestyle Air Fryer Chicken

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 4

Ingredients

Chicken

2 large boneless skinless chicken breasts (about 1 1/2 pounds total)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika (smoked or sweet)
1/2 cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard (for the egg dip)
1 cup panko breadcrumbs
1/3 cup grated Parmesan (optional but highly recommended)
Cooking spray or 2 to 3 teaspoons neutral oil in a mister

Creamy homestyle sauce

2 tablespoons unsalted butter
2 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
3/4 cup chicken broth (low sodium if possible)
3/4 cup heavy cream
1 teaspoon Dijon mustard
1/4 cup grated Parmesan
1 to 2 teaspoons lemon juice (to taste)
2 tablespoons chopped parsley or chives
Black pepper, to taste

Optional add-ins: 1/2 teaspoon dried thyme, a pinch of cayenne, or 1/2 cup sautéed mushrooms if you want to get a little fancy.

Instructions

Make cutlets. Slice each chicken breast in half horizontally to make 4 cutlets. If any are thick, cover with plastic wrap and gently pound to an even thickness (about 1/2 inch). Season both sides with salt, pepper, garlic powder, and paprika.
Set up the breading line. Put flour in one shallow bowl. In a second bowl, whisk eggs with 1 tablespoon Dijon. In a third bowl, mix panko with Parmesan.
Bread the chicken. Dredge each cutlet in flour and shake off excess. Dip in egg mixture. Press into panko mix until well coated. Place on a plate while you finish the rest.
Air fry. Preheat air fryer to 400°F for 3 minutes if your model benefits from preheating. Lightly spray the basket. Arrange cutlets in a single layer. Spray the tops with cooking spray.
Cook 6 minutes, flip, spray the second side, then cook 4 to 6 minutes more until deeply golden and the center hits 165°F. Start checking at the 10-minute mark since air fryers and cutlet thickness vary. Work in batches if needed. Transfer to a plate and rest 5 minutes.
Make the creamy sauce. While the chicken rests, melt butter in a small skillet over medium heat. Add garlic and cook 30 seconds, just until fragrant. Sprinkle in flour and whisk for 1 minute.
Whisk and thicken. Slowly pour in broth while whisking. Add cream and Dijon. Simmer 2 to 4 minutes, whisking, until it coats the back of a spoon.
Finish. Turn heat to low. Stir in Parmesan, black pepper, and lemon juice. Taste and adjust salt if needed. Add herbs.
Serve. Spoon sauce over chicken (or dunk each cutlet like you mean it). Serve with mashed potatoes, noodles, rice, or a pile of green veg that will gladly catch extra sauce.

Nutrition information is estimated.

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