Crispy Air Fryer Chicken Thighs With Broccoli

If you ask me, air fryer chicken is one of the best weeknight shortcuts out there.

This simple one-basket meal pairs tender chicken chunks with crispy broccoli florets, all seasoned with lemon pepper and a hint of basil. The olive oil helps everything get nice and golden while the air fryer does most of the work.

It’s tossed with basic pantry seasonings and cooks up in under 20 minutes. The lemon pepper adds a bright, zesty kick that makes the whole thing taste fresh and satisfying.

It’s an easy dinner that works any night of the week, especially when you need something healthy without a lot of fuss.

What Kind of Chicken Should I Use?

Even though the recipe title says chicken thighs, the ingredient list calls for chicken breast, and honestly either one will work great in your air fryer. If you prefer juicier, more forgiving meat, go with bone-in, skin-on thighs which are harder to overcook. Boneless, skinless chicken breasts are leaner and cook faster, but you’ll need to watch them more carefully to avoid drying them out. Whether you choose thighs or breasts, try to pick pieces that are similar in size so they cook evenly, and if your breasts are particularly thick, consider pounding them to an even thickness before cooking.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Chicken breast: The recipe name mentions chicken thighs, so feel free to use those instead – they’ll actually give you juicier results. Just adjust the cooking time by a few minutes since thighs can take a bit longer than breasts.
• Broccoli: Not a broccoli fan? Try cauliflower, Brussels sprouts (halved), or green beans. They all work great in the air fryer with similar cooking times.
• Lemon pepper seasoning: If you don’t have lemon pepper on hand, mix regular black pepper with some lemon zest and a pinch of garlic powder for a similar flavor.
• Basil: Dried oregano, thyme, or Italian seasoning blend work as easy substitutes for basil in this recipe.
• Olive oil: Any neutral cooking oil like avocado oil, vegetable oil, or even melted butter will work just fine for coating the chicken and broccoli.

Watch Out for These Mistakes While Cooking

The biggest mistake when air frying chicken is overcrowding the basket, which prevents proper air circulation and leaves you with unevenly cooked meat – arrange the chicken and broccoli in a single layer with some space between pieces for the best results.

Since chicken breast can dry out quickly in the high heat of an air fryer, use an instant-read thermometer and remove the chicken when it hits 160°F, as it will continue cooking to the safe 165°F while resting.

Don’t skip flipping the chicken halfway through, and give the broccoli a good stir at the same time to ensure everything cooks evenly and gets those nice crispy edges.

If your broccoli is browning too fast while the chicken needs more time, remove the broccoli first and let the chicken finish cooking on its own for a minute or two.

What to Serve With Air Fryer Chicken Thighs?

This chicken and broccoli combo is pretty much a complete meal on its own, but I love adding some fluffy white rice or quinoa on the side to soak up all those good lemony juices. If you want to make it more filling, roasted potatoes or a simple pasta tossed with butter and parmesan work great too. A light cucumber and tomato salad adds a fresh crunch that balances out the richness of the chicken, or you could go with some warm dinner rolls if you’re feeding a crowd. For an easy weeknight option, I sometimes just add a scoop of couscous and call it dinner.

Storage Instructions

Store: Keep your leftover chicken and broccoli in an airtight container in the fridge for up to 4 days. I like to store the chicken and broccoli together since they reheat at about the same rate. This makes for easy grab-and-go lunches throughout the week!

Freeze: You can freeze the cooked chicken for up to 3 months, though I’d skip freezing the broccoli since it tends to get a bit mushy. Let the chicken cool completely, then store it in freezer-safe bags or containers with as much air removed as possible.

Reheat: Warm up your chicken and broccoli in the air fryer at 350°F for about 3-4 minutes to get that crispy texture back. You can also use the microwave for about 1-2 minutes if you’re in a hurry, though the chicken won’t be quite as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 630-700
• Protein: 75-85 g
• Fat: 22-27 g
• Carbohydrates: 15-20 g

Ingredients

• 1 lb chicken breast (cut into 1-inch chunks)
• 1 crown broccoli (broken into small bite-sized florets)
• 1.5 tbsp olive oil (I use Bertolli Extra Virgin for roasting)
• 2.5 tsp lemon pepper seasoning (I prefer McCormick Perfect Pinch for a balanced zesty flavor)
• 1 tsp dried basil
• 1/4 tsp salt
• 1/2 tsp onion powder

Step 1: Prepare Ingredients and Season

• 1 lb chicken breast
• 1 crown broccoli
• 1.5 tbsp olive oil
• 2.5 tsp lemon pepper seasoning
• 1 tsp dried basil
• 1/4 tsp salt
• 1/2 tsp onion powder

Cut the chicken breast into 1-inch chunks and break the broccoli into small bite-sized florets, keeping them uniform in size so they cook evenly.

In a large bowl, combine the olive oil, lemon pepper seasoning, dried basil, salt, and onion powder to create a seasoning mixture.

I like to whisk these together first so the spices distribute evenly throughout the oil rather than clumping.

Step 2: Coat and Arrange in Air Fryer

• seasoned chicken and broccoli mixture from Step 1

Add the prepared chicken chunks and broccoli florets to the bowl with the seasoning mixture and toss thoroughly until all pieces are evenly coated.

Arrange them in a single layer in your air fryer basket, spreading them out so they’re not crowded—this allows hot air to circulate and ensures even cooking on all sides.

I find that a slight overlap is okay, but avoid stacking them directly on top of each other.

Step 3: Initial Cook and Flip

Set your air fryer to 400°F and cook for 5 minutes.

This initial phase gets the chicken started and begins developing a golden exterior.

At the 5-minute mark, open the air fryer and flip the chicken pieces, then gently shake the basket or stir the broccoli to ensure it cooks evenly on all sides.

Step 4: Finish Cooking Until Done

Cook for an additional 5-7 minutes at 400°F until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer in the thickest piece.

The chicken should be golden brown and cooked through, while the broccoli should be tender with lightly crispy edges.

Start checking at the 5-minute mark since cooking times can vary based on your specific air fryer model and the exact size of your chicken pieces.

Step 5: Serve

• cooked chicken and broccoli from Step 4

Transfer the cooked chicken and broccoli to a serving plate.

This dish pairs wonderfully with bread, rice, pasta, or a dollop of Greek yogurt for a lighter option.

Crispy Air Fryer Chicken Thighs With Broccoli

Delicious Crispy Air Fryer Chicken Thighs With Broccoli recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 2 servings

Calories 665 kcal

Ingredients

  

• 1 lb chicken breast (cut into 1-inch chunks)
• 1 crown broccoli (broken into small bite-sized florets)
• 1.5 tbsp olive oil (I use Bertolli Extra Virgin for roasting)
• 2.5 tsp lemon pepper seasoning (I prefer McCormick Perfect Pinch for a balanced zesty flavor)
• 1 tsp dried basil
• 1/4 tsp salt
• 1/2 tsp onion powder

Instructions

 

• Cut the chicken breast into 1-inch chunks and break the broccoli into small bite-sized florets, keeping them uniform in size so they cook evenly. In a large bowl, combine the olive oil, lemon pepper seasoning, dried basil, salt, and onion powder to create a seasoning mixture. I like to whisk these together first so the spices distribute evenly throughout the oil rather than clumping.
• Add the prepared chicken chunks and broccoli florets to the bowl with the seasoning mixture and toss thoroughly until all pieces are evenly coated. Arrange them in a single layer in your air fryer basket, spreading them out so they're not crowded—this allows hot air to circulate and ensures even cooking on all sides. I find that a slight overlap is okay, but avoid stacking them directly on top of each other.
• Set your air fryer to 400°F and cook for 5 minutes. This initial phase gets the chicken started and begins developing a golden exterior. At the 5-minute mark, open the air fryer and flip the chicken pieces, then gently shake the basket or stir the broccoli to ensure it cooks evenly on all sides.
• Cook for an additional 5-7 minutes at 400°F until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer in the thickest piece. The chicken should be golden brown and cooked through, while the broccoli should be tender with lightly crispy edges. Start checking at the 5-minute mark since cooking times can vary based on your specific air fryer model and the exact size of your chicken pieces.
• Transfer the cooked chicken and broccoli to a serving plate. This dish pairs wonderfully with bread, rice, pasta, or a dollop of Greek yogurt for a lighter option.