Air Fryer Chicken And Mushrooms

Enjoy a simple, low-carb meal in less than 20 minutes with this easy Air Fryer Chicken and Mushrooms! The amazing garlic butter sauce ensures every piece is super juicy.

This delicious Air Fryer Chicken and Mushrooms is perfect for a busy weeknight or a day of meal prepping. Each bite of tender meat and veggies is covered in a lick-your-lips good garlic sauce, too. This recipe is low-carb and makes the perfect easy keto dinner. You won’t feel like you’re missing a thing!

Ingredients for this air fryer chicken meal:

Here’s a quick overview of what you’ll need and some substitution suggestions. You can find exact measurements in the printable recipe card at the bottom of the page.

• Chicken breast – Cut into bite-size pieces. You could use tenderloins or thighs if you prefer. If you stock up on turkey after the holidays, this would work great with turkey!
• Mushrooms – Washed, cut in half. Choose crimini (or “baby bella”) mushrooms if you like the earthy, umami flavor or use white mushrooms if you prefer a milder flavor and slightly softer texture.
• Red bell pepper – Seeded, cut into bite-sized pieces. I enjoyed the sweet contrast, but you could choose green, yellow, or orange peppers if you prefer.
• Olive oil, Salt, and Pepper – The meat and veggies are tossed in this for flavor and browning. Feel free to use your preferred cooking oil instead. Adjust salt and pepper based on your preferences.
• For the garlic butter sauce: Butter, Garlic (minced), Soy sauce, Fresh rosemary (minced), and Crushed red pepper – This adds an incredible amount of flavor without a lot of work! Coconut aminos is a great soy-free substitution. Thyme and oregano would good subs if you’re not a fan of rosemary. Adjust the red pepper based on your heat preference… You can leave it out if you’d like!

How to make Chicken and Mushrooms in the Air Fryer

This is a simple, healthy dinner that everyone will love! Here’s a step-by-step guide for this super easy meal.

Preheat the air fryer to 390 degrees F for 3 minutes. While you’re waiting, place the cut chicken, halved mushrooms, and chopped red pepper into a mixing bowl. Add in the olive oil, salt, and pepper, then mix until everything is evenly seasoned.

Add the chicken and vegetables to the air fryer and cook for 10 minutes, then shake/stir the ingredients. Cook an additional 3-5 minutes or until the vegetables are tender and the chicken has reached an internal temperature of 165 degrees F.

Make sauce

While the air fryer is cooking the meat and veggies, heat a skillet to medium low. Add in the butter, then saute the garlic about 30 seconds. Add the soy sauce, rosemary, and crushed red pepper and stir well. Set the skillet aside (off the heat) for now, letting the flavors meld while the chicken and veggies finish.

Air Fryer Chicken And Mushrooms

Print Recipe

Enjoy a simple, low-carb meal in less than 20 minutes with this easy Air Fryer Chicken and Mushrooms! The amazing garlic butter sauce ensures every piece is super juicy.

• Author: Julia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 1x
• Category: Keto

Ingredients

Scale 1x2x3x

• 1 pound chicken breast, cut into bite-size pieces
• 8 ounces mushrooms, washed and cut in half
• 1 red bell pepper, seeded and cut into bite-size pieces
• 1 tablespoon olive oil
• salt and pepper to taste

For the Garlic Butter Sauce

• 2 tablespoons butter
• 2 teaspoons minced garlic
• 2 teaspoons soy sauce or coconut aminos
• 1 teaspoon minced fresh rosemary
• 1/4 teaspoon crushed red pepper

Instructions

1. In a bowl, toss the chicken, mushrooms, and red pepper with the olive oil, salt, and pepper.
2. Preheat the air fryer to 390 degrees F for 3 minutes.
3. Add the chicken and vegetables to the air fryer and cook 10 minutes. After 10 minutes stir/toss the ingredients so it cooks evenly and cook an additional 3-5 minutes until the vegetables are tender and the chicken has reached an internal temperature of 165 degrees F.
4. While the chicken and vegetables heat a skillet to medium low heat. Add the butter until melted, saute the garlic 30 seconds and add the soy sauce, rosemary, and crushed red pepper. Stir well. Set the skillet aside.
5. When the chicken and vegetables are done add them to the skillet and toss in the garlic butter sauce.
6. Serve immediately and garnish with additional rosemary, red pepper and parmesan if desired.