Air Fryer Chicken Recipe with Vegetable has saved my weeknight dinners more times than I can count. You know those nights when you open the fridge, stare at a few lonely veggies, and wonder what to cook that will not take forever? This recipe steps in, tastes amazing, and keeps cleanup simple. The chicken turns juicy, the vegetables get those lightly crisp edges, and the whole thing cooks faster than preheating the oven. If you love quick, wholesome meals that do not sacrifice flavor, you will want this one in your back pocket.
WHAT YOU NEED TO MAKE HEALTHY AIR FRYER CHICKEN AND VEGGIES
When I make this meal, I stick to uncomplicated ingredients and a handful of pantry spices. The goal is big flavor with little effort. You can use boneless chicken breasts or thighs. Thighs are more forgiving, but breasts cook a bit faster. Choose firm vegetables that roast well in the air fryer and cut them into similar sizes so everything finishes together.
- Chicken: 1 to 1.25 pounds boneless, skinless breasts or thighs, cut into 1 inch pieces
- Vegetables: 3 to 4 cups total, mixed. My go to combo is bell peppers, red onion, and zucchini. Broccoli and carrots are great too.
- Oil: 1.5 tablespoons olive oil or avocado oil
- Seasoning blend: 1 teaspoon kosher salt, 0.5 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, 0.5 teaspoon onion powder, pinch of chili flakes or cayenne for heat
- Optional boosts: 1 teaspoon Italian seasoning or lemon zest, and a squeeze of fresh lemon to finish
- Equipment: Air fryer with a basket or tray, plus tongs and a bowl for mixing
Want more quick air fryer dinner ideas after this one? Check out my easy favorites like Air Fryer Lemon Butter Chicken for a bright, buttery twist on chicken that cooks fast and tastes like a cozy restaurant meal.
For more inspiration, you can always browse the full list of air fryer recipes I lean on during busy weeks.
HOW TO MAKE AIR FRYER CHICKEN AND VEGETABLES
Prep in 10 minutes
- Pat the chicken dry and cut into bite size pieces. Cut vegetables into 1 inch chunks so they roast evenly.
- Toss chicken and vegetables in a large bowl with oil and the seasoning blend. Mix well so everything gets coated. I like to add a tiny extra pinch of salt on the veggies for good measure.
- Preheat your air fryer to 390 degrees F for 3 minutes. Preheating helps the edges crisp faster.
Cook it right
- Spread the chicken and vegetables in a single layer in the basket. Avoid piling. Work in two batches if needed. Crowding leads to steaming, not crisping.
- Air fry for 12 to 16 minutes, shaking the basket once around the 7 minute mark. Chicken pieces should reach 165 degrees F and look golden with lightly charred edges.
- If your vegetables are on the firmer side, keep them in for 1 to 2 extra minutes after removing the chicken, just until tender with a little bite.
Finish and serve
Right before serving, squeeze a bit of lemon over the top and sprinkle with chopped parsley. The fresh acidity wakes up the flavors. Plate it over rice, quinoa, or eat it as is for a lighter bowl. I love adding a quick drizzle of yogurt garlic sauce if I have it. For a different flavor path next time, try a buttery citrus marinade like this garlic parmesan chicken idea and use the same method with mixed veggies.
“I made this on a whim after a long day and it turned into our favorite weeknight dinner. My picky teen ate the veggies without a fight. Total win.” Mia, a reader from Austin
RECIPE VARIATIONS
Flavor swaps and add ins
You can change the personality of this dish with a few pantry swaps. Here are some easy profiles I rotate through when I do not want the same exact taste every week.
Smoky chipotle: Add 0.5 teaspoon chipotle chili powder and 0.5 teaspoon cumin to the seasoning blend. Finish with lime juice and cilantro for a taco bowl vibe.
Lemon herb: Use lemon zest, extra garlic powder, and a teaspoon of Italian seasoning. Serve with a dollop of pesto or a spoon of olive tapenade if you have it.
Honey garlic: After cooking, toss the hot chicken and veggies with a quick sauce of 1 tablespoon honey, 1 clove grated garlic, and 1 teaspoon soy sauce. It clings beautifully and adds shine.
Veggie centric twists: Swap in mushrooms or cauliflower when you want something hearty and savory. These air fryer mushrooms ideas are a great starting point, and if you are craving a spicy bite, these cauliflower wings hit all the right notes. For lightning fast dinners, I also lean on 10 minute chicken sausage and veggies when I need something hearty with zero fuss.
Big batch night? Make two baskets worth and reheat in the air fryer for 3 to 4 minutes the next day so everything gets crisp again. For veggie heavy bowls, try swapping in different mushroom varieties using this air fryer mushroom recipe for ideas on timing and texture.
EXPERT TIPS FOR MAKING AIR FRYER CHICKEN AND VEGGIES
Avoid common mistakes
Dry chicken happens when pieces are too small or overcooked. Cut chicken into uniform 1 inch cubes and check for doneness a minute early. The carryover heat will finish the center while keeping it juicy.
Keep space between pieces. The air needs to move around the food so it can crisp. If your basket is small, cook in two rounds. It is worth the few extra minutes for better texture.
Add oil but not too much. A thin coat is perfect. Too much oil can make veggies soggy. I usually stop at 1.5 tablespoons for about a pound of chicken and 3 to 4 cups of vegetables.
Shake the basket halfway. This exposes new surfaces to the hot air. If you are cooking on trays, flip the pieces with tongs.
Season at two points if you like bold flavor. Salt and spice before cooking, then finish with a sprinkle of salt, lemon juice, or a sauce right after. A final bloom of acid makes the flavors pop.
Meal prep friendly. This is excellent for lunches. Pack with rice, quinoa, or greens, and add a squeeze of lemon just before eating to keep it fresh. It is a simple way to eat more vegetables without feeling like you are eating the same thing every day.
WHAT VEGETABLES TO USE
You have options here and that is the beauty of it. Choose vegetables that get tender without going mushy and that can handle high heat. The sweet spot is anything that roasts well in the oven, since the air fryer is like a mini roaster with speed on its side.
Top picks: Bell peppers, red onion, zucchini, broccoli, cauliflower, carrots, cherry tomatoes, and green beans. All of these can handle the high heat and give you that satisfying texture you want with chicken.
Cut sizes matter. Dense vegetables like carrots should be sliced thinner than softer ones like zucchini. If you mix something firm with something soft, cut the firm pieces smaller so they cook in the same time frame.
Beware of high water content. Squash and mushrooms can release moisture. Pat them dry and do not overcrowd the basket. If they still look a bit wet at the end, give them one or two extra minutes to evaporate moisture and brown nicely.
Flavor buddies. Red onion brings sweetness that balances savory chicken. Broccoli and cauliflower soak up spices like champions. Cherry tomatoes burst with juice and make a quick pan sauce when you toss everything in a bowl after cooking.
Frozen vegetables? You can use them in a pinch. Do not thaw. Toss in oil and seasoning, then cook at 380 to 390 degrees F until they look dry and lightly browned. Add the chicken halfway through so it does not overcook.
Common Questions
Can I make this recipe without preheating the air fryer? Yes, but preheating helps the edges crisp better. If you skip it, add 1 to 2 extra minutes to the cook time and keep an eye on the color.
How do I know the chicken is done? Use a quick read thermometer and check for 165 degrees F in the thickest piece. The juices should run clear and the interior should not look glossy.
What is the best oil to use? Olive oil or avocado oil both work well. Avocado oil handles higher heat nicely. I use whatever I have on hand.
Can I double the recipe? Yes. Cook in two batches so the basket is not crowded. Keep the first batch warm in a low oven or toss both batches together at the end for 1 minute to reheat.
How should I store and reheat leftovers? Store in an airtight container up to 4 days. Reheat in the air fryer at 360 degrees F for 3 to 4 minutes so the edges get crisp again.
Ready to Make It Tonight
If you want a dinner that checks all the boxes, this Air Fryer Chicken Recipe with Vegetable is it. It is quick, it is flexible, and it tastes like something you put way more effort into. Use the seasoning blend as your base, then riff with spices, sauces, and whatever fresh produce you have. For more ideas and timing cues, I also like how Healthy Air Fryer Chicken and Veggies from Gimme Delicious keeps the process simple, and this speedy method from Pinch Me Good is handy when you have only a few minutes. Now go grab your basket, toss everything together, and make a bowl that feels fresh, colorful, and satisfying.
Air Fryer Chicken with Vegetables
Ingredients
Chicken
- 1 to 1.25 pounds boneless, skinless chicken breasts or thighs, cut into 1 inch pieces Thighs are more forgiving, but breasts cook faster.
Vegetables
- 3 to 4 cups mixed vegetables (bell peppers, red onion, zucchini, broccoli, carrots) Cut into similar sizes for even cooking.
Oil
- 1.5 tablespoons olive oil or avocado oil A thin coat is perfect; avoid too much oil to prevent sogginess.
Seasoning Blend
- 1 teaspoon kosher salt Plus a tiny extra pinch for the veggies.
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon onion powder
- pinch chili flakes or cayenne for heat
Optional Boosts
- 1 teaspoon Italian seasoning or lemon zest Add a squeeze of fresh lemon to finish.
Instructions
Preparation
- Pat the chicken dry and cut into bite-size pieces. Cut vegetables into 1 inch chunks.
- Toss chicken and vegetables in a large bowl with oil and the seasoning blend. Mix well.
- Preheat your air fryer to 390 degrees F for 3 minutes.
Cooking
- Spread the chicken and vegetables in a single layer in the basket. Avoid crowding.
- Air fry for 12 to 16 minutes, shaking the basket once around the 7 minute mark. Ensure chicken reaches 165 degrees F.
- If vegetables are firmer, keep them in for an additional 1 to 2 minutes after removing the chicken.
Finish and Serve
- Squeeze fresh lemon over the top and sprinkle with chopped parsley before serving.
- Serve it over rice, quinoa, or as is for a lighter bowl.
