Air fryer chicken breasts with crispy new potato salad

Name: Air fryer chicken breasts with crispy new potato salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 350g new potatoes; 2 medium chicken breasts; 1 tsp paprika; ½ tsp dried oregano; 1½ tbsp olive oil; 250g roasted red peppers from a jar; 1 clove garlic, crushed; 1 tbsp red wine vinegar; 2 tbsp soured cream; ½ cucumber, chopped; 1 large pickled gherkin, chopped; 5g chives, chopped

Portion size: Serves 2
Prep time 20 min. Cook time 35 min
Difficulty: easy

Gluten-free

Emily Gussin

Food producer and sustainability lead, delicious.

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The recipe combines spiced air fryer chicken breasts and a crispy new potato salad for a summery twist on chicken and potatoes.

Flavour packed meal for two: The chicken breasts are spiced with paprika and oregano and served with the ultimate potato salad upgrade: crispy smashed new potatoes, also cooked in the air fryer. We’ve topped things off with a red pepper sauce flavoured with garlic and soured cream.
Quick midweek meal: The chicken breasts cook through in just 15 minutes and the sauce is whizzed together in a blender, using jarred roasted red peppers to save on prep and cooking time.
Air fryer benefits: Cooking chicken breasts in the air fryer is a great way to keep them juicy as the small environment locks in moisture and evenly distributes the heat. As they cook through so quickly, there’s no time to dry out.

Browse more brilliant air fryer meals.

Before you start

To make this recipe in a conventional oven, you’ll need to roast the crushed potatoes for 16-18 minutes, then cook with the chicken on top for another 20-25 minutes until cooked through.

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Ingredients

350g new potatoes
2 medium chicken breasts
1 tsp paprika
½ tsp dried oregano
1½ tbsp olive oil
250g roasted red peppers from a jar
1 clove garlic, crushed
1 tbsp red wine vinegar
2 tbsp soured cream
½ cucumber, chopped
1 large pickled gherkin, chopped
5g chives, chopped

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Method

Bring a pan of salted water to the boil, then add the potatoes and simmer for 12 minutes. Meanwhile, sprinkle the chicken with a pinch of salt, black pepper, ½ tsp paprika and the oregano and coat with ½ tbsp olive oil. Set aside.
Heat the air fryer to 180°C. Drain the potatoes, transfer to a board and use the base of a jam jar or glass to lightly crush the potatoes. Drizzle with ½ tbsp olive oil and season with salt and pepper. Add to the air fryer tray and cook for 8 minutes.
While they cook, put 200g of the peppers, the garlic, ½ tsp paprika, ½ tbsp red wine vinegar, and the remaining ½ tbsp olive oil in a blender. Whizz until smooth, then season with salt and pepper.
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Turn the potatoes over, then sit the chicken breasts on top and cook for 7 minutes. Turn the chicken over and cook for another 7-9 minutes until cooked through. Lift the chicken out onto a board to rest for 5 minutes.
Finely chop the remaining 50g roasted red peppers, then put in a large bowl with the soured cream, cucumber, gherkin, chives and remaining ½ tbsp vinegar. Stir together and season with a little salt and pepper. Stir in the crispy potatoes. Spread the red pepper sauce onto 2 plates, top with the chicken and serve the crispy potato salad alongside.