Chicken and Potato Bake (Air Fryer Recipe)

Table of Contents

Intro

This air fryer Chicken and Potato Bake delivers the perfect balance of crispy potatoes, juicy seasoned chicken, and melty cheese or herbs—all with a golden finish. It’s like a simplified casserole that cooks faster, crisps better, and tastes amazing. Best of all, it uses minimal oil and everyday ingredients.

Prep Time: 10–15 minutes

Cook Time (Air Fryer): 25–30 minutes at 375°F (190°C)

Total Time: ~40 minutes

Ingredients (Serves 3–4)

Main:

2 medium boneless, skinless chicken breasts (or thighs), cut into bite-sized chunks

3 medium potatoes (Yukon Gold or baby red), diced

1 small onion, thinly sliced (optional but flavorful)

2 tbsp olive oil

½ cup shredded mozzarella or cheddar (optional topping)

2 tbsp chopped parsley or chives (for garnish)

Seasoning Blend:

1 tsp garlic powder

1 tsp paprika

½ tsp onion powder

½ tsp dried thyme or Italian seasoning

½ tsp salt

¼ tsp black pepper

Pinch of red pepper flakes (optional)

Instructions

Prep Ingredients

Dice potatoes into 1-inch cubes.

Chop chicken into similar-sized chunks for even cooking.

Toss both in a large bowl with olive oil and all seasonings until well coated.

Air Fry

Preheat your air fryer to 375°F (190°C) for 3–5 minutes.

Place the chicken and potatoes in the air fryer basket or tray in a single layer (use parchment or foil for easier cleanup).

Cook for 25–30 minutes, shaking the basket or stirring halfway through.

Check at 20 minutes—chicken should be cooked through (internal temp 165°F/75°C) and potatoes fork-tender.

Tips & Tricks

Want crispier potatoes? Soak them in cold water for 10 minutes, then pat dry before seasoning.

Use chicken thighs for juicier meat.

Add veggies like bell peppers, broccoli, or zucchini in the last 10 minutes of cooking.

Make it creamy: Mix in a spoon of sour cream or a drizzle of garlic aioli before serving.

Add a squeeze of lemon or drizzle of balsamic glaze for brightness at the end!