Air Fryer Garlic Parmesan Chicken (Extra Saucy)
Juicy air-fried chicken thighs finished in a warm, glossy garlic-parmesan butter sauce that actually clings. Rich, savory, and unapologetically saucy.
Ingredients
Chicken
- 1 1/2 pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Extra-Saucy Garlic Parmesan Finish
- 4 tablespoons unsalted butter
- 4 cloves garlic finely minced or grated
- 1/2 cup finely grated Parmesan cheese microplane
- 2 tablespoons heavy cream
- Freshly cracked black pepper to taste
- Pinch of chili flakes or lemon zest optional
Instructions
- Preheat air fryer to 380°F (193°C).
- Pat chicken thighs dry and toss with olive oil, kosher salt, black pepper, and garlic powder.
- Arrange chicken in a single layer in the air fryer basket.
- Air fry for 12–14 minutes, flipping once, until golden and cooked through (internal temperature 165°F).
- While the chicken cooks, melt butter in a small skillet over low heat.
- Add garlic and cook for 30–45 seconds until fragrant but not browned.
- Stir in heavy cream and black pepper, then remove from heat.
- Whisk in Parmesan a little at a time until the sauce is smooth and glossy. Add chili flakes or lemon zest if using.
- Transfer hot chicken to a bowl or cutting board and spoon the sauce generously over the top. Toss gently or slice and drizzle again before serving.
Notes
Sauce is added after air frying so the Parmesan stays silky instead of burning. Chicken thighs stay juicier and absorb the sauce better than breasts. Serve over rice, orzo, or with crusty bread for dipping. For toddlers, slice chicken small and serve sauce on the side.