30-Minute Air Fryer Panko-Crusted Chicken
Tender chicken breasts coated in a crispy panko and herb crust, topped with a creamy mixture of artichokes, cheddar cheese, and cream cheese. The air fryer creates a golden, crunchy exterior while keeping the chicken juicy inside. Perfect for a family dinner when you want restaurant-quality results in less time. The artichoke topping adds a sophisticated touch that transforms simple chicken into something special.
Ingredients
- 1 pound boneless, skinless chicken breasts
- ½ cup mayonnaise
- 1 cup Panko bread crumbs
- 1 tablespoon Italian seasoning
- ½ teaspoon poultry seasoning
- ¼ cup cheddar cheese, shredded
- ¼ cup tomatoes, shredded
- 2 tablespoons onions, minced
- 2 tablespoons cream cheese
- 15 ounces baby artichokes, canned and drainedmarinated artichoke hearts1:1
more tangy flavor
Instructions
- 1
Cut chicken breasts in half and pound thin with a mallet
- 2
Mix Italian seasoning, poultry seasoning, and panko breadcrumbs in a small bowl
- 3
Combine diced onions, cream cheese, shredded cheddar cheese, and drained artichokes in another bowl for topping
- 4
Place mayonnaise in a resealable bag and add chicken, coating both sides
- 5
Dip mayonnaise-coated chicken in panko herb mixture
- 6
Place coated chicken in greased air fryer basket or tray
- 7
Spray entire coating with olive oil for crispiness
- 8
Cook at 370 degrees F for 12 to 15 minutes until internal temperature reaches 165 degrees F
- 9
Add artichoke topping when chicken has 5 minutes remaining to melt cheese and roast artichokes
- 10
Plate and serve
Tips
Pound chicken to even thickness for uniform cooking and better texture in the air fryer.
Don't skip spraying with olive oil - this is essential for achieving a golden, crispy coating.
Add the artichoke topping in the last 5 minutes to prevent overcooking the cheese.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container.
Chicken can be breaded up to 4 hours ahead and refrigerated before air frying.
Serve immediately while coating is crispy and cheese is melted.
Common Mistakes
Don't skip pounding the chicken thin to avoid uneven cooking
Spray with oil generously to prevent dry, pale coating
Don't add topping too early or cheese will burn
Substitutions
Gluten-Free Swaps
General Alternatives
more tangy flavor
FAQ
Can I use frozen chicken breasts?
Thaw completely first and pat dry before pounding. Frozen chicken won't cook evenly and the coating won't adhere properly.
What if I don't have panko breadcrumbs?
Regular breadcrumbs work but won't be as crispy. You can make panko-style crumbs by pulsing day-old bread in a food processor.
How long will this keep in the fridge?
Cooked chicken keeps 3 days refrigerated. Reheat in air fryer at 350°F for 3-4 minutes to restore crispiness.