Air Fryer Chicken Breast and Roasted Potatoes
Boneless chicken breasts seasoned with a garlic herb blend and air fried alongside baby potatoes until the chicken is juicy with a slightly crisp exterior and the potatoes are golden and crispy. 22 minutes total, one basket. ~40g protein per serving. The air fryer is the best method for chicken breast — this is why.
Ingredients
Meat & Protein
- 2 boneless skinless chicken breasts about 6-8 oz each, patted dry
Produce
- 1 lb baby potatoes halved
- 4 garlic cloves minced
- 2 tbsp fresh parsley roughly chopped, for garnish
Pantry & Canned Goods
- 2 tbsp olive oil divided
Seasonings & Spices
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp Italian seasoning
- ¾ tsp kosher salt divided — ½ tsp for chicken, ¼ tsp for potatoes
- ½ tsp black pepper divided
Instructions
- Preheat the air fryer to 380°F for 3 minutes.
- Toss the halved baby potatoes with 1 tbsp olive oil, half the minced garlic, ¼ tsp kosher salt, and ¼ tsp black pepper. Add to the preheated air fryer basket and cook at 380°F for 8 minutes while you prep the chicken.
- Pat the chicken breasts completely dry. Combine 1 tbsp olive oil, the remaining minced garlic, garlic powder, smoked paprika, onion powder, Italian seasoning, ½ tsp kosher salt, and remaining ¼ tsp black pepper in a small bowl. Rub all over the chicken breasts — every surface, not just the top.
- Open the basket and push the potatoes to the sides. Place the chicken breasts in the center. Continue air frying at 380°F for 14 to 16 minutes, flipping the chicken once at the halfway point, until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy. Check the chicken at 12 minutes — size varies and smaller breasts cook faster.
- Remove the chicken and let it rest for 5 minutes before slicing — this keeps the juices inside. Serve with the potatoes, garnished with fresh parsley.
Notes
Estimated protein per serving: ~40g from one boneless chicken breast, with potatoes contributing an additional 4g.
380°F rather than 400°F for chicken breast. The lower temperature allows the inside to cook through before the exterior overdries — the #1 failure mode for air fryer chicken breast. The circulating heat at 380°F still produces a slightly crisp exterior without drying out the center.
The 5-minute rest is non-negotiable. Cutting into chicken breast immediately after cooking causes the juices to run out onto the cutting board. Rest it, then slice — this is what keeps it juicy rather than dry.
The potatoes go in 8 minutes before the chicken. This staggered timing accounts for the size difference — baby potato halves need about 22 minutes total, chicken breast needs 14 to 16. Starting the potatoes first means both finish simultaneously.
Rub the seasoning on all surfaces of the chicken — not just the top. The bottom and sides of the breast cook too, and underseasoned surfaces are noticeable in every bite.
Leftovers keep for 3 days. Reheat at 350°F in the air fryer for 4 to 5 minutes to restore some of the exterior texture.
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