Air Fryer Chicken and Broccoli

Name: Air Fryer Chicken and Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound chicken breast (boneless and skinless or chicken thighs, cut into 1-inch pieces); 1/2 pound broccoli (cut into florets); 1/2 medium onion (thickly sliced); 3 tablespoons olive oil; 1 tablespoon fresh minced ginger; 3 cloves garlic (minced); 2 tablespoon low sodium soy sauce (or use Tamari for Gluten Free); 1 tablespoon rice vinegar (or use distilled white vinegar for Gluten Free); 1 teaspoon sesame oil; 1 teaspoon smoked paprika; 2 teaspoons honey; 1 teaspoon hoisin sauce; salt (to taste); Ground black pepper (to taste)

Recipe Print

When a meal this good also happens to be healthy and simple, I’m all in. My Air Fryer Chicken and Broccoli is packed with flavor, thanks to a sweet and savory marinade made with my unique blend of spices. It is ready in just 30 minutes, making it the perfect dinner for busy nights when I still want to serve something homemade and satisfying.

Chicken and broccoli just work so well together, don’t you think? I’ve always loved cooking with chicken, it’s such a reliable source of protein and so easy to work with. And when I pair it with broccoli, which is packed with nutrients and adds that fresh crunch, it feels like I’m giving my family the best kind of meal. That’s exactly why I’ve created recipes like my chicken and broccoli stir fry and this easy Instant Pot chicken broccoli pasta. These two ingredients are just meant to be!

Why you will love this recipe
What you’ll need
How to make
Expert tip
Recipe variations
Serving suggestions
How to store leftovers
Frequently asked questions
More air fryer recipes:

We all have our favorite meal for busy weeknights, and this air fryer chicken and broccoli is mine. It’s healthy, easy to make, and comes together in minutes. It’s one of my favorite family dinners to make when I’m short on time but still want something delicious on the table.

Why you will love this recipe

Dinner in no time: After prepping the chicken, I’ve got this meal cooked and on the table in 30 minutes.
Tastes great and feels good: Lean chicken breast and air-fried veggies make this a flavorful dish I feel good serving. The broccoli adds a boost of fiber, vitamins, and all that good-for-you stuff.
Hello, meal prep goals: Chicken and broccoli are a meal prep dream. I make extra, freeze it, and mix it up during the week.
Big flavor, small price: One of the best parts? It’s budget-friendly. I can make this meal for under a dollar per serving, which means I can serve it every week without breaking the bank.

What you’ll need

ingredients to make chicken and broccoli in bowls on a table

Protein and veggies: I go with skinless, boneless chicken breast cut into one-inch pieces because it’s quick to cook and always turns out tender. For the veggies, I keep it simple with organic broccoli cut into bite-sized florets and a thickly sliced yellow onion that adds a sweet and savory layer as it cooks.
Oils: I use a mix of olive oil and sesame oil to help the marinade cling to the chicken and bring in richness.
Sweet and savory boosters: Honey and hoisin sauce bring just the right amount of sweetness and complexity.
Umami and tangy notes: Soy sauce and rice vinegar are key here. The soy sauce adds savory umami and helps tenderize the chicken, while the vinegar brings a gentle tang and also helps soften the meat.
Aromatics and seasonings: Fresh garlic and ginger are essentials in my kitchen. They pack in bold, fresh flavor and also help tenderize. A bit of smoked paprika rounds things out with a slightly smoky flavor.

How to make

1. Preparation: First, I preheat the air fryer to 380 degrees F so it’s ready to go. Then, I mix all the marinade ingredients in a large bowl. I place the chicken pieces in one bowl and the onion and broccoli in another, keeping them separate.

2. Marinate the chicken: I pour half of the marinade over the chicken and give it a good toss to make sure every piece is well coated.

photo collage of steps how to make air fryer chicken and broccoli

3. Marinate the veggies: I pour the remaining marinade over the onion and broccoli, then mix everything together until the veggies are nicely coated.

4. Cook and serve: I start by placing just the chicken in the air fryer basket in a single layer and cook it for 10 minutes. Then, I stir in the marinated broccoli and onions and cook everything together for another 8 to 11 minutes, stirring once halfway through. Once it’s all golden and cooked through, I let it rest for about five minutes before serving.

Expert tip

Getting moist air fryer chicken

One thing I’ve learned from making this recipe over and over is that cutting the chicken into even one-inch pieces is key here. If they’re too small, they dry out fast, so I always take the time to cut them just right. The biggest tip I can give you though is to keep an eye on the chicken while it cooks. I always check the internal temperature after 10 minutes and if it’s close to 160 degrees F, I stop cooking or pull the chicken out early and let the veggies finish on their own.

More tips to consider:

Cutting the chicken and broccoli into similar sizes helps everything cook evenly. I try to keep the pieces around the same thickness so nothing overcooks or undercooks.
I always marinate the chicken for at least ten minutes. If I have extra time, I let it sit for up to 30 minutes for even more flavor.
I place the chicken in the air fryer basket in a single layer. That way, it cooks through evenly and gets a little crispy on the outside.
I make sure not to pile the broccoli too tightly. Giving it some space helps it stay tender with a bit of bite instead of turning chewy.

Recipe variations

Juicier chicken swap: Rather than using boneless, skinless chicken breasts, chicken thigh meat is also a great choice. They have more flavor and stay juicy even after air frying.
Spice things up: To make this chicken dish spicier, I like adding 1 teaspoon of red pepper flakes and 1 tablespoon of hot sauce into the marinade.
Try new marinades: I swap the original marinade with 2 tablespoons of balsamic vinegar or red wine, and sometimes a squeeze of lemon juice, about 1 tablespoon. It gives the chicken a fresh new flavor profile.
Switch the protein: I use the same marinade on 1 pound of pork tenderloin, turkey breast, or even thinly sliced beef. The flavors work really well across all of them.

Serving suggestions

When I make this air fryer chicken and broccoli, I usually serve it with a big scoop of fluffy Instant Pot white rice. It’s ready in about 20 minutes and turns out perfectly every time. For a fresh and easy veggie side, I love to add some roasted asparagus or a quick sauté of peas and carrots.

If you’re looking for something sweet to wrap up the meal, my air fryer lemon squares are a favorite. They’re tangy and refreshing, with just the right mix of sweet and sour.

How to store leftovers

Refrigerate: Leftovers can be refrigerated in an airtight container for up to three days.
Freezing: I like to freeze my leftovers in meal prep containers for up to three months. They are great for making various meals.
Defrost: Thaw overnight in the refrigerator for the best flavor.
Reheating: I reheat leftovers in the microwave for 45 to 90 seconds.

Frequently asked questions

Why is my air fryer chicken hard?

The most common reason is overcooking the chicken. This usually happens when the pieces are cut too thin or the air fryer temperature is too high. It’s also important not to overcrowd the basket, or some pieces will end up overcooked while others stay underdone. Finally, avoid cooking it too long. I check the chicken after 10 minutes, and if it’s close to 160 degrees F, I give it just a few more minutes before checking again.

How do I make my chicken more tender?

If the marinade was made properly with the correct amounts of each ingredient and the chicken was left to marinate in it for at least five minutes, that should be good enough for the marination process. However, leaving it for another 15 to 30 minutes cannot hurt. Then, be sure to put the chicken into the basket in a single layer without overcrowding.

Why is my marinade sour?

It might be that there’s too much vinegar or the wrong kind. I always recommend using rice vinegar because it’s milder and has a slightly sweet flavor that works beautifully in this marinade. One tip I always follow is to taste each ingredient before adding it. I know it’s easy to just measure and pour, but sometimes a sauce can be off, whether it’s been open too long or even brand new from the store.

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