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Air fryer chicken and zucchini with juicy roasted chicken, tender zucchini slices, and savory herbs
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Air Fryer Chicken and Zucchini – A Quick, Flavorful Weeknight Dinner

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 2

Ingredients

  • 1 to 1.25 pounds boneless skinless chicken (breasts or thighs), cut into 1-inch pieces
  • 2 medium zucchinis halved lengthwise and sliced into 1/2-inch half-moons
  • 1 small red onion sliced into 1/2-inch wedges (optional but adds sweetness)
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder or 3 fresh garlic cloves, minced
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika or sweet paprika
  • 1 teaspoon dried Italian seasoning or a mix of oregano and thyme
  • 1/2 to 3/4 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice plus lemon wedges for serving
  • 1 tablespoon grated Parmesan optional, for finishing
  • Fresh parsley or basil chopped (optional, for garnish)
  • Red pepper flakes optional, for a little heat

Instructions

  • Preheat the air fryer: Set your air fryer to 390°F (200°C) for 3–5 minutes. A hot basket helps the chicken brown right away.
  • Prep the chicken: Pat the chicken dry with paper towels.
  • This removes extra moisture and helps the seasoning stick and the edges crisp up.
  • Cut the veggies: Slice the zucchini into chunky half-moons so they don’t overcook. If using red onion, cut into wedges so they roast nicely.
  • Season everything: In a large bowl, toss chicken and veggies with olive oil, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, pepper, and lemon juice. Coat evenly.
  • Taste a zucchini slice and adjust salt if needed.
  • Arrange in the basket: Place chicken and veggies in a single layer if possible. A little overlap is fine, but avoid piling too high. Work in two batches if your air fryer is small.
  • Air fry: Cook at 390°F (200°C) for 10–14 minutes, shaking the basket or stirring halfway through.
  • Chicken is done when it reaches 165°F (74°C) internally and shows golden edges. Zucchini should be tender with light browning.
  • Finish and serve: Sprinkle with Parmesan, fresh herbs, and a pinch of red pepper flakes if you like. Add a squeeze of lemon for brightness.
  • Taste and add a pinch more salt to wake up the flavors.
  • Make it a meal: Serve over rice, quinoa, cauliflower rice, or with warm pita and hummus. A drizzle of yogurt or tzatziki is great too.