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Air Fryer Chicken and Potatoes is the easy, one-basket dinner I turn to on busy weeknights when I want something hearty without a pile of dishes. Juicy diced chicken breast and crispy seasoned Yukon gold potatoes cook together in the air fryer, so everything is done at the same time. I love that it comes together with just a handful of pantry spices and no fancy prep. If you are an air fryer fan, our air fryer chicken thighs are another weeknight staple.
The trick is starting the potatoes first so they get a head start on crisping before the quick-cooking chicken joins them.
Air Fryer Chicken and Potatoes Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 2 servings
- ⚡ Calories: 582kcal
- 🌶️ Flavor Profile: Savory, garlicky chicken and crispy paprika-seasoned potatoes
- ✋ Difficulty: Easy, as simple as our air fryer baked potatoes
Quick Answer
To make Air Fryer Chicken and Potatoes, toss cut Yukon gold potatoes with salt, spices, and olive oil, then air fry them at 400 degrees for 10 minutes. While they cook, season the diced chicken with the remaining spices and oil. Push the potatoes to one side, add the chicken to the other, and air fry everything together for another 12 to 15 minutes until the chicken reaches 165 degrees and everything is browned.
Jump to:
- Air Fryer Chicken and Potatoes Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Air Fryer Chicken and Potatoes
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Air Fryer Chicken and Potatoes FAQs
- Other Recommended Easy Air Fryer Recipes
- Air Fryer Chicken and Potatoes
Why This Recipe Works
Click to see the technique science
- One basket, one dinner. The chicken and potatoes cook together in the air fryer, so a full meal is ready with almost no cleanup.
- The potatoes get a head start. Cooking the potatoes first means they turn crispy while the quick-cooking chicken stays juicy.
- Simple pantry seasoning. A blend of paprika, Italian seasoning, garlic, onion, and coriander gives big flavor with no marinade needed.
- Faster than the oven. The air fryer crisps everything up in a fraction of the time it would take to roast.
- Naturally lighter. A little olive oil is all it takes to get golden, crispy results without deep frying.
- Easy to scale. Cook in batches for a crowd or keep it small for a quick dinner for two.
Why You’ll Love This Recipe
- It is a complete dinner made in one air fryer basket with easy cleanup.
- Juicy chicken and crispy seasoned potatoes are ready in about 40 minutes.
- It uses simple pantry spices, just like our air fryer chicken thighs.
Key Ingredients
A handful of simple ingredients is all you need for this air fryer chicken and potatoes.
- Chicken breast: Boneless, skinless breast cut into 1-inch pieces cooks fast and stays juicy. You can also use thighs for even more flavor.
- Yukon gold potatoes: Cut into half-inch strips, they get crispy outside and creamy inside. Peel them or leave the skins on.
- Olive oil: A little oil helps the potatoes and chicken crisp up and brown beautifully in the air fryer.
- Paprika and Italian seasoning: They bring warm color and savory, herby flavor to both the chicken and potatoes.
- Garlic, onion, and coriander: Granulated garlic and onion plus a little coriander round out the seasoning, just like the blend on our air fryer buffalo chicken tenders.
See recipe card for exact quantities.
Variations and Substitutions
This air fryer chicken and potatoes is easy to change up.
- Swap the chicken breast for boneless thighs, or use baby potatoes or sweet potatoes.
- Add vegetables like broccoli, bell peppers, or green beans in the last few minutes.
- Make it spicy with a pinch of cayenne or a dash of hot sauce tossed with the chicken.
- Serve it with a dipping sauce like ranch, garlic aioli, or the blue cheese from our buffalo chicken tenders.
How to Make Air Fryer Chicken and Potatoes
- Put the cut potatoes in a bowl with salt, half of the spices, and 2 tablespoons of olive oil. Mix well to coat.
- Transfer the potatoes to the air fryer basket in one or two layers and cook at 400 degrees for 10 minutes.
- While the potatoes cook, put the diced chicken in a bowl and add salt, the remaining spices, and olive oil.
- Mix the chicken thoroughly until every piece is evenly coated in the seasoning and oil.
- Move the potatoes to one side of the basket and add the seasoned chicken to the other side.
- Air fry at 400 degrees for another 12 minutes. If not browned enough, turn everything over and cook 3 more minutes, until the chicken reaches 165 degrees. Serve immediately.
Recipe Tips & Tricks
- Cut the potatoes evenly into half-inch strips so they cook and crisp at the same rate.
- Do not overcrowd the basket, since air needs to circulate for everything to get crispy. Cook in batches if needed.
- Start the potatoes first, as they take longer than the quick-cooking chicken.
- Use a meat thermometer to make sure the chicken reaches 165 degrees for safe, juicy results.
- Shake or flip halfway through the final cook for even browning on all sides.
- Season generously, since potatoes and chicken can take a good amount of salt and spice.
Serving Ideas and Suggestions
Air Fryer Chicken and Potatoes is a complete meal on its own, but it is easy to round out. Serve it with a simple green salad or steamed veggies for a balanced plate.
Set out dipping sauces like ranch, honey mustard, or garlic aioli, the same way we serve our buffalo chicken tenders.
For a bigger spread, add a side of our fluffy air fryer baked potatoes or serve the chicken over rice for a heartier dinner.
Leftovers keep in an airtight container in the fridge for up to three days. Reheat in the air fryer for a few minutes to bring back the crispy edges, which makes this a great meal-prep option too.
Air Fryer Chicken and Potatoes FAQs
Preheating is optional but helpful. A preheated air fryer helps the potatoes start crisping right away. If you skip it, just add a couple of minutes to the cook time. Either way, the potatoes get a head start before the chicken goes in, so they finish crispy.
Yes, boneless skinless chicken thighs work great and stay extra juicy. Cut them into similar 1-inch pieces so they cook evenly with the potatoes. Thighs are a little more forgiving than breast, so they are a good choice if you tend to overcook chicken.
The most common reasons are overcrowding the basket or not using enough oil. Make sure the potatoes are in a single or double layer with space for air to circulate, and toss them well with olive oil. Cutting them evenly and giving them a head start before the chicken also helps them crisp up.
Yukon gold potatoes are ideal because they crisp on the outside and stay creamy inside. Russets also work well for extra crispy results, and baby potatoes or red potatoes are great too. Just cut them into even pieces so they cook at the same rate.
Absolutely. This recipe serves two, but you can easily double or triple it. Since the air fryer basket has limited space, cook larger amounts in batches so nothing is crowded. Keep the finished batches warm in a low oven while the rest cooks.
Store leftover chicken and potatoes in an airtight container in the fridge for up to three days. To reheat, pop them back in the air fryer at 375 degrees for 3 to 5 minutes to crisp the potatoes and warm the chicken. The microwave works in a pinch but will not keep them crispy.
Made this Air Fryer Chicken and Potatoes? I would love to hear how it turned out, leave a comment and a star rating below!
For another easy chicken dinner, build our greek chicken bowls with cool cucumber tzatziki.
Air Fryer Chicken and Potatoes
Ingredients
- 3 small Yukon Gold potatoes peeled and cut into 1/2 inch strips
- 1/2 teaspoon salt
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon ground coriander
- 4 tablespoons olive oil
- 1/2 pound boneless skinless chicken breast 1-inch diced
Instructions
- Put the chopped potatoes in a bowl, add salt and half of the spices, as well as 2 tablespoons of olive oil. Mix everything well.3 small Yukon Gold potatoes, 1/2 teaspoon salt, 1/2 teaspoon dried Italian seasoning, 1/2 teaspoon sweet paprika, 1/2 teaspoon granulated onion, 1/2 teaspoon granulated garlic, 1/2 teaspoon ground coriander, 4 tablespoons olive oil
- Transfer the potatoes to the air fryer basket in one or two layers. Cook for 10 minutes at 400°F.
- While the potatoes are cooking, transfer the chopped chicken to a bowl and add salt and the remaining spices and olive oil. Mix everything thoroughly.1/2 pound boneless skinless chicken breast
- Move the fried potatoes to the side to occupy only half of the grate.
- Put the seasoned chicken on the second half of the grate. Roast the chicken and potatoes for another 12 minutes at 400°F.
- After 12 minutes, if the chicken and potatoes are not browned enough, turn them over and fry for another 3 minutes or until your desired char and the chicken reaches an internal temperature of 165°F.
- Serve immediately with your favorite sauce if desired.
Notes
- Even Thickness: Make sure your chicken pieces are of even thickness for uniform cooking.
- Don’t Overcrowd: Air needs to circulate in the air fryer basket. Cook in batches if needed.
- Shake it Up: Give your potatoes a good shake halfway through for even browning.
- Instant Read Thermometer: Ensure your chicken is cooked through by checking its internal temperature to 165°F.
- Dry Ingredients: Before air frying, pat the chicken dry with paper towels for the crispiest result.
- Play with Seasonings: This recipe is versatile. Mix up the spices to find your perfect blend!
Nutrition
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