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These juicy, crispy Air Fryer Garlic Parmesan Chicken are loaded with garlicky, cheesy flavor and cook in under 20 minutes. Perfect for busy weeknights or anytime you need a quick, satisfying dinner. Be sure to check out my video guide and tips to make juicy chicken thighs in the air fryer every time!
Table of Contents
- Air Fryer Chicken Thighs Recipe
- Why This Recipe Works Every Time
- Ingredients You’ll Need
- How To Make Air Fryer Garlic Parmesan Chicken
- Secrets To Crispy, Juicy Air Fryer Chicken Thighs
- Frequently Asked Questions
- What to Serve With This Recipe
- Other Air Fryer Recipes You Might Like
- Air Fryer Garlic Parmesan Chicken Recipe
Air Fryer Chicken Thighs Recipe
You’ve got to try making my air fryer garlic parmesan chicken — it’s such a treat and so easy to make! The skin gets perfectly golden and crispy, and the meat stays juicy and flavorful. No fancy steps or long marinating — just simple ingredients and quick cooking in the air fryer.
I use garlic, Parmesan cheese, lemon juice, and a little cayenne for that savory, cheesy flavor with a hint of heat. Whether you’re new to air frying or just need an easy dinner that always turns out great, this is the best air fryer chicken thighs recipe to try!
Love this recipe? Don’t miss my other easy and delicious air fryer recipes like Air Fryer Chicken Tenders and Air Fryer Chicken Legs!
Why This Recipe Works Every Time
You’ll get juicy chicken thighs with perfectly crispy skin in under 20 minutes. Here’s why this recipe always turns out so good:
- Crispy, golden skin. The air fryer works its magic here, giving you perfectly crisp skin every time without deep frying or excess oil.
- So juicy and flavorful. The chicken thighs stay incredibly tender and juicy inside, soaking up all the garlicky, cheesy goodness with a little kick of heat.
- All done in no time. No marinating or complicated prep needed! Just mix, air fry, and dinner’s on the table in under 20 minutes.
Ingredients You’ll Need
- Chicken thighs – I used bone-in, skin-on chicken thighs for the juiciest meat and crispy skin, but boneless thighs work too.
- Olive oil
- Garlic
- Salt
- Black pepper
- Cayenne pepper – You can swap the cayenne pepper for smoked paprika if you want a milder, smoky flavor — or leave it out completely if you don’t want any heat.
- Lemon juice
- Parmesan cheese
- Parsley – You can swap it for cilantro if you prefer.
- Lemon wedges
All the ingredient details and exact amounts are in the recipe card at the bottom of this post.
How To Make Air Fryer Garlic Parmesan Chicken
Add the chicken thighs to a big bowl, then throw in the olive oil, garlic, salt, black pepper, cayenne, lemon juice, and Parmesan. Give everything a good mix so the chicken’s nicely coated with all that flavor.
Pop the chicken into your air fryer basket, skin side up. Set it to 200°C (400°F) and let it cook for 12 minutes — the skin’s gonna get nice and crispy!
Flip the chicken over and cook for another 6 minutes at 200°C (400°F), or until it’s cooked through and juicy.
Take the chicken out of the air fryer, sprinkle over some chopped parsley, and squeeze a little lemon on top if you like. Serve it up with extra lemon wedges on the side.
Secrets To Crispy, Juicy Air Fryer Chicken Thighs
- I go for chicken thighs that are about the same size — that way, they cook nice and even, and everything’s ready at the same time. No guessing, no cutting into pieces to check!
- Make sure to pat the chicken dry — it really makes a difference! If the skin’s damp, it won’t crisp up as nicely. Just a quick pat with paper towels before you season does the trick.
- I never skip the lemon juice — it’s not just for flavor! It keeps the chicken nice and juicy and cuts through all that cheesy, garlicky richness.
- Don’t overcrowd the basket. Make sure you give the chicken thighs a bit of space! If they’re packed in too tight, they’ll steam instead of getting crispy. You can always cook in batches if you need to.
Frequently Asked Questions
You can! Just keep in mind chicken breasts are leaner and cook faster. I’d shave off 2–3 minutes and keep an eye on them so they don’t dry out — they’re done once the thickest part hits 74°C (165°F).
Yes! Just preheat your oven to 200°C (400°F), line a baking sheet, and pop the chicken in for about 20-25 minutes. Flip them halfway through, and they’re good to go once the thickest part hits 74°C (165°F) or the juices run clear.
The chicken’s done when the thickest part hits 74°C (165°F). If you’ve got a meat thermometer, use it — just avoid the bone. If not, no worries! Just slice into the thickest part, and the juices should run clear with no pink inside.
Yes, you can freeze the cooked chicken! Just pop it in an airtight container and freeze for up to 2–3 months. When you’re ready to eat, reheat in the air fryer at 180°C (350°F) for about 5–7 minutes until it’s warmed through and crispy again.
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, pop them in the air fryer at 180°C (350°F) for 3-5 minutes to bring back that crispy goodness.
This recipe is 367 calories per thigh.
What to Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Air Fryer Recipes You Might Like
Air Fryer Garlic Parmesan Chicken
Ingredients
- 3 bone in chicken thighs
- 1/2 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt, or to taste
- 3 dashes black pepper
- 3 dashes cayenne pepper
- 1 tablespoon lemon juice
- 3 tablespoons Parmesan cheese
- 1 tablespoon chopped parsley
- lemon wedges, for serving
Instructions
- In a large bowl, combine the chicken thighs, olive oil, minced garlic, salt, black pepper, cayenne pepper, lemon juice, and Parmesan cheese. Mix until the chicken is evenly coated.
- Transfer the chicken to the air fryer basket, skin side up. Air fry at 200°C (400°F) for 12 minutes.
- Flip the chicken and air fry at 200°C (400°F) for another 6 minutes, or until the chicken is cooked through.
- Remove the chicken from the air fryer. Garnish with chopped parsley and serve with lemon wedges.
Video
Notes
- I go for chicken thighs that are about the same size — that way, they cook nice and even, and everything’s ready at the same time. No guessing, no cutting into pieces to check!
- Make sure to pat the chicken dry — it really makes a difference! If the skin’s damp, it won’t crisp up as nicely. Just a quick pat with paper towels before you season does the trick.
- I never skip the lemon juice — it’s not just for flavor! It keeps the chicken nice and juicy and cuts through all that cheesy, garlicky richness.
- Don’t overcrowd the basket. Make sure you give the chicken thighs a bit of space! If they’re packed in too tight, they’ll steam instead of getting crispy. You can always cook in batches if you need to.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
