I love this recipe because it’s simple, quick, and packed with rich garlic butter flavor. The air fryer makes the chicken perfectly juicy with a lovely golden edge, while the broccoli stays crisp and vibrant. It’s an ideal recipe for a busy evening or when I want something wholesome without fuss. Plus, it’s so versatile — I can serve it with rice, flatbreads, or salad, and it works beautifully for meal prep too.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
75 g (3 oz) Salted butter 4 Garlic cloves, Crushed 2 tbsp Fresh flat leaf parsley, Finely chopped 650 g (1.4 lb) Chicken breast, Diced | Approx x4 400 g (14 oz) Long stemmed broccoli Sea salt and freshly ground black pepper
Directions
I begin by making the garlic butter. I mix together the softened butter, crushed garlic, chopped parsley, and a pinch of sea salt until well combined.
Next, I add the diced chicken to the air fryer basket and dollop the garlic butter all over the pieces. I cook it at 200°C (400°F) for 15 minutes, giving the basket a good shake halfway through to make sure everything cooks evenly.
After that, I add the long stemmed broccoli to the air fryer with the chicken and cook for another 10 minutes, shaking once more halfway through. The result is tender chicken coated in rich garlic butter and perfectly cooked broccoli that soaks up all the flavor.
I season with freshly ground black pepper and serve immediately.
Servings and Timing
This recipe serves 4 people and takes a total of 25 minutes from start to finish.
Variations
I sometimes swap the chicken breasts for thighs when I want a richer flavor — they take a few minutes longer to cook but stay wonderfully juicy. For a vegetarian twist, I replace the chicken with tofu or a plant-based protein, adjusting the cooking time as needed. If I’m in the mood for extra flavor, I add a squeeze of lemon juice or a sprinkle of chili flakes before serving. This dish also works perfectly in the oven — I just bake it at 200°C (400°F) for the same amount of time.
Storage/Reheating
If I’m making this ahead, I let it cool completely and pack it into airtight containers. It keeps well in the fridge for up to 3 days. To reheat, I microwave it until piping hot or warm it in the air fryer for a few minutes to restore the texture. It also freezes beautifully — I freeze portions, defrost them thoroughly, and reheat before serving. It makes a great prepped lunch option for busy days.
FAQs
Can I use unsalted butter instead?
Yes, I can — I just add a little extra sea salt to the mix for seasoning.
Can I use other vegetables?
Definitely. I often add bell peppers, asparagus, or green beans for variety.
Can I cook this in the oven instead of the air fryer?
Yes, I can bake it at 200°C (400°F) for around 25 minutes, stirring halfway through.
Do I need to melt the butter first?
No, I mix it soft rather than melted so it coats the chicken evenly as it cooks.
Can I use frozen broccoli?
Yes, I can, though I reduce the cooking time slightly as frozen broccoli cooks faster.
How do I stop the butter from burning?
I make sure not to overcook — shaking the basket halfway helps distribute the butter evenly and prevents it from sitting too long in one spot.
Can I use garlic powder instead of fresh garlic?
Yes, if I’m in a hurry, I use 1 teaspoon of garlic powder in place of the fresh garlic.
Can I make it dairy-free?
Yes, I can substitute the butter for dairy-free spread or olive oil.
What can I serve it with?
I like serving it with rice, wraps, salad, or crusty bread to soak up the garlicky butter.
Can I double the recipe?
Yes, but I cook it in batches so everything gets evenly cooked and crisp rather than steamed.
Conclusion
This Air Fryer Garlic Butter Chicken Traybake is one of my favorite quick, flavorful meals. I love how the garlicky butter coats the juicy chicken and broccoli, turning a few simple ingredients into something that tastes restaurant-worthy. It’s a reliable go-to for busy nights, meal prep, or when I just want something comforting yet light — easy cooking with delicious results every time.
This Air Fryer Garlic Butter Chicken Traybake is a simple, flavorful one-pan meal made with juicy chicken, tender broccoli, and a rich garlic butter sauce. Ready in just 25 minutes, it’s a quick and wholesome dinner perfect for busy nights or easy meal prep.
Total Time:25 minutes
Yield:4 servings
Ingredients
75 g (3 oz) salted butter, softened
4 garlic cloves, crushed
2 tbsp fresh flat-leaf parsley, finely chopped
650 g (1.4 lb) chicken breast, diced (approx. 4 breasts)
400 g (14 oz) long-stemmed broccoli
Sea salt and freshly ground black pepper, to taste
Instructions
In a small bowl, mix the softened butter, crushed garlic, chopped parsley, and a pinch of sea salt until well combined.
Place the diced chicken into the air fryer basket and dollop the garlic butter evenly over the pieces.
Cook at 200°C (400°F) for 15 minutes, shaking the basket halfway through to ensure even cooking.
Add the long-stemmed broccoli to the air fryer with the chicken and cook for an additional 10 minutes, shaking once halfway through.
Check that the chicken is fully cooked and the broccoli is tender.
Season with freshly ground black pepper and serve hot with your choice of sides such as rice, flatbreads, or salad.
Notes
For richer flavor, use chicken thighs instead of breasts.
Add a squeeze of lemon juice or a pinch of chili flakes for extra flavor.
Use unsalted butter if preferred, adding extra sea salt to taste.
Other vegetables like bell peppers, asparagus, or green beans can be added.
To make it dairy-free, substitute butter with olive oil or dairy-free spread.
Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
