Air Fryer Chicken Breasts

Name: Air Fryer Chicken Breasts
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 6 Carrots; 1½ lb Chicken Breast; 1 tbsp Olive Oil; 2 tsp Salt; ½ tsp Black Pepper; 1¾ lb Potato; 2¾ tbsp Butter; ½ oz Fresh Parsley; 1 clove Garlic; ½ cup Milk

By Eatpace

Air-fried chicken breasts get a spoonful of herb butter, with roasted carrots and mashed potatoes alongside. The carrots roast while the chicken cooks and the potatoes boil.

Total: 60 min; 15 prep · 45 cook
Serves: 4; Scale it below
Calories: 504; kcal per serving
Protein: 43g; per serving

Plan this dinner Jump to recipe

Air-fried chicken breasts topped with herb butter, served with roasted carrots and mashed potatoes.

60 min

Method

7 steps Oven 425°F 15 min prep · 45 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Toss Carrot and Chicken Breast separately with Olive Oil, half the Salt, and Black Pepper. Arrange the carrots on a sheet pan and keep the chicken on a separate plate.
Step 2. Roast the carrots until browned at the edges and tender, about 25 minutes, turning once.
Step 3. Meanwhile, cover Potato with cold water in a saucepan and add the rest of the Salt. Bring to a boil, then simmer until easily pierced, about 15 minutes. Drain and return to the pan off the heat.
Step 4. Meanwhile, heat the air fryer to 375°F (190°C). Cook the chicken in a single layer, in batches if needed, turning halfway, until browned and no longer pink inside, about 12 to 15 minutes per batch.
Step 5. Meanwhile, mix half the Butter with Fresh Parsley and Garlic in a small bowl.
Step 6. Mash the drained potatoes with the rest of the Butter and the warm Milk until smooth.

Finish & serve

Step 7. Rest the chicken until its juices settle, about 5 minutes. Serve with the carrots and mashed potatoes, spooning the herb butter over the chicken.

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Tips

Good to know

Check the thickest part of each chicken breast with an instant-read thermometer; it should reach 165°F.

Swap it

Use chopped chives instead of parsley in the herb butter.

Leftovers

Refrigerate leftovers within 2 hours and reheat until the chicken reaches 165°F; eat within 3 to 4 days.

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