Air Fryer Chicken and Potatoes – 30 Minutes!

One of my favorite weeknight meals is this Air Fryer Chicken and Potatoes made with tender, juicy chicken breasts and well-seasoned cubed potatoes, perfect for a quick and easy dinner after a long day at work. The cooked potatoes are fluffy on the inside with a crispy outside, so even the little picky eaters like them.

During busy weeknights, when I want a homemade, low-effort, delicious dinner, I alternate between this recipe and my Air Fryer Chicken and Veggies with zucchini, red bell peppers, and balsamic vinegar. Another way to cook this chicken breast meal is in the Instant Pot with this Chicken and Potatoes recipe using dry ranch seasoning for extra flavor.

This delicious air fryer chicken breast and potatoes is also easily customizable; just mix in your favorite seasoning or spices. I like to air fry our meals at least once a week because it is quick and easy, and it does not heat up the house too much during the summer. This is a frugal and easy dinner you can cook without worrying too much about prep time. The meal is well seasoned with garlic powder, smoked paprika, sliced green onions, and perfectly served topped with some greens or some melted cheese.

Why you will love this recipe 

• Ready in less than 30 minutes: It takes just 20 minutes to cook this whole dinner and just a few minutes to prepare. So, I can have a whole meal on the table in less than half an hour. Perfect for busy weeknights!
• Just 4 ingredients: All I need to cook this meal is chicken, potatoes, garlic, and seasoning. So, really, all I need is the chicken and potatoes.
• So easy to prepare: The hardest thing about this recipe is waiting for the delicious food to cook so you can eat it! The chicken, coated with herbs and spices, fills the house with such a mouthwatering aroma that it’s hard not to take it out early for a taste.
• All in one pan: Since I cook everything in one pan, I don’t have to worry about a bunch of dishes to wash afterward. That is always a big plus for me!

What you will need

• Meat: Skinless, boneless, organic chicken breasts cut into one-inch pieces. I like that they cook evenly when everything is cut to the same size.
• Produce: I use 2 medium organic Yukon Gold potatoes, cut into one-inch pieces. They have a medium starch level that creates a buttery flavor, crispy outside, and creamy inside without turning mushy. Minced garlic adds a bold flavor and provides a caramelized crust from the hot air.
• Wet ingredients: Olive oil helps keep the meat and potatoes moist while crisping the exterior as it cooks. It also acts as a glue to keep the seasoning tight against the food.
• Seasoning: Besides salt and pepper, I also use smoked paprika to give it that savory “outdoor grill” flavor. It also adds a nice red hue. For a vibrant, herbal taste with a peppery hint, fresh oregano also goes into the seasoning mixture. Onion powder brings both sweet and savory flavors and blends well with oil at high heat. The lemon-minty taste of dried thyme blends with the oil to keep it from burning in the air fryer. Rosemary gives the chicken an earthy, fresh taste with a hint of pine. Finally, red chili flakes add a bit of heat for extra flavor.

How to prepare

Preheat the fryer: First, I preheat the air fryer to 375°F. 

Mix the seasonings: In the meantime, I mix all the seasonings in a small bowl. 

Prep the potatoes: In a large bowl, I toss the chopped potatoes with 2 tablespoons of oil, 2 cloves of minced garlic, and half of the seasoning mixture until they are evenly coated. Then I place them in the air fryer basket and cook them for 10 minutes, flipping them halfway through.

Prep the chicken: While the potatoes are cooking, I put the chicken in the same bowl and toss it with the rest of the seasoning, garlic, and oil, making sure it is evenly covered. 

Cook everything together: After 10 minutes, I push the potatoes to one side and add the chicken to the basket, cooking for another 10 minutes. I flip the chicken and potatoes again halfway through to make sure everything is cooked evenly. The chicken is done when it reaches 160 degrees F on a meat thermometer. It will finish heating as it rests. 

Rest and serve: Once they are done, I let the chicken and potatoes rest for 10 minutes before serving them.

Expert tip

How to get everything done right

There have been a lot of questions about how to get the chicken and potatoes done at the same time when cooking them together. Potatoes, depending on the type and how big you cube them, can take 20 to 25 minutes, while chicken takes just about 10 minutes. That is why I put the potatoes in first and then add the chicken to cook with the potatoes to finish. However, some potatoes are denser than others and may take longer. Also, if the air fryer basket is overfilled, the chicken will not cook properly either. For this recipe, using one-inch cubes and leaving enough room will bring delicious results. 

More tips to consider:

• Cut the chicken and potatoes into pieces of the same size so they cook evenly.
• Also, pat the meat and potatoes dry with paper towels before tossing them in the seasoning, so it will stick better.
• Don’t overfill the basket. If there is not enough room, cook in batches. 
• This recipe is for 2 servings, but it can be easily made for more. However, I recommend cooking the potatoes first and then making the chicken. Keep the potatoes warm in the oven.
• Instead of flipping the chicken or potatoes, just shake the basket to make it faster and easier. 

Recipe variations and add-ins:

• Mexican style: Make it a Mexican-style meal by sprinkling in some of my homemade taco seasoning and adding black beans, chopped Chile peppers, charred corn, and red onions.
• Crack chicken and potatoes: To make this dinner irresistible, I like to mix dry ranch dressing into the seasoning, then top it all with shredded cheddar cheese and freshly cooked bacon bits. These 3 flavors have a cheesy, smoky crunch with added zesty herbal creaminess.
• More veggies: Make this meal heartier by adding more veggies like bell peppers, carrots, green beans, and asparagus. Just don’t use anything too soft that will get mushy unless you add them in the last few minutes.
• Different cuts of chicken: Instead of chicken breasts, sometimes I use boneless, skinless chicken thighs. They are richer and meatier in flavor and even a bit juicier. I add a minute onto the cooking time for these because they are denser.
• Other meat: If the market is low on chicken or you just don’t want it, try this with turkey, pork, or even beef. It is always delicious.

Serving suggestions:

I like to serve fresh vegetables with this meal, such as broccoli or cauliflower florets, celery sticks, or carrot wedges. To make them taste even better, I offer several kinds of dips like my creamy homemade ranch dressing, mildly spicy sausage queso dip, and my favorite million-dollar dip. Sometimes, I just have a dinner salad with lettuce and tomatoes or something a bit more flavorful, like this pineapple cucumber salad. It is loaded with different textures and flavors, like creamy avocados, juicy blueberries, crisp bell peppers, spicy jalapeños, crunchy radishes, tangy red onions, refreshing cucumbers, and sweet pineapples. 

A meal like this tastes incredible with a cold beer, or try my beermosa recipe for a citrus-flavored brew. It’s so easy to make with just beer and orange juice, and it tastes way better than the concoctions you get in the can! For something sweet and crisp, this strawberry lemonade vodka club soda is the perfect cocktail to serve with air fryer chicken and potatoes. Kids and non-drinkers can just enjoy it without the vodka. 

How to store leftovers:

• Refrigerate: Leftovers stay fresh in the fridge for 3 days in an airtight container.   
• Freezing: I freeze leftovers in freezer bags for up to 3 months if I cannot eat them in a few days.  
• Defrost: Before reheating, I thaw frozen leftovers in the refrigerator overnight. 
• Reheating: I reheat leftovers in the air fryer at 400°F for 2 minutes. 

Frequently asked questions

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