Air Fryer Chicken and Veggies That's Actually Crispy (Not Steamed) — In 25 Minutes
The first time I made chicken and veggies in the air fryer, I pulled out a tray of dry chicken and limp broccoli. Simone took one look and asked for cereal. Fair. But this version? The chicken stays juicy with these golden, almost-crispy edges, and the veggies caramelize instead of steaming. It has been our Tuesday night staple for months now.
Equipment
- 5-6 quart air fryer
- Large Mixing Bowl
- Tongs
- Instant-read thermometer
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 medium head broccoli, cut into florets
- 2 bell peppers, sliced into 1-inch strips
- 1 small red onion, cut into wedges
- 2 tbsp olive oil, divided
- 1 1/2 tbsp cornstarch, divided
For the Seasoning Blend
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Preheat your air fryer to 400°F for at least 3 minutes.
- Pat the chicken dry with paper towels to remove surface moisture.
- In a bowl, toss the chicken with 1 tablespoon olive oil, 1 tablespoon cornstarch, and half of the seasoning blend until fully coated.
- In a separate bowl, toss the broccoli, peppers, and onion with remaining 1 tablespoon olive oil, remaining 1/2 tablespoon cornstarch, and remaining seasoning blend.
- Place the chicken in the air fryer basket in a single layer. Add the veggies around and on top, spreading them out as much as possible — don't overcrowd.
- Air fry at 400°F for 10 minutes. Flip the chicken and toss the veggies, then cook another 5 to 8 minutes until chicken reaches 165°F and veggies are tender with charred edges.
- Let rest in the basket for 2 minutes before serving. This lets the juices redistribute.
Notes
Don't skip the cornstarch — it's the key to crispy edges. Use an instant-read thermometer to pull chicken at exactly 165°F to keep it juicy. Cut veggies uniformly (about 1-inch pieces) so they cook evenly. If your air fryer basket is smaller than 5-6 quarts, cook in two batches to avoid steaming. Store leftovers in the fridge for up to 4 days and reheat in the air fryer at 350°F for 3 to 4 minutes for best texture.