Recipe Summary
- Cooking time
- 30–34 minutes
- Yield
- 4 servings
- By
- The Lad's Air-Frying Bible
Three sequential air-fryer stages: 12 minutes, then 12–14 minutes, then 6–8 minutes.
Practical note: Mix the cream sauce while the chicken and potatoes cook, then use a foil tray or heatproof dish for the final bubbling stage.
More recipes: More Chicken Recipes
You’ll Need
For the Chicken
600g chicken thigh fillets, cut into bite-sized chunks
1 tbsp olive oil
2 tsp Cajun seasoning
1 tsp smoked paprika
1 tsp garlic granules
½ tsp onion granules
½ tsp black pepper
For the Potatoes
700g baby potatoes, halved
1 tbsp olive oil
Salt and black pepper
For the Sauce
200ml double cream
80g full-fat cream cheese
2 garlic cloves, finely grated
1 tsp Dijon mustard
60g grated mature cheddar
Optional but Dangerous
1 red pepper, sliced
1 small red onion, sliced
Spring onions
Crispy bacon pieces
Jalapeños
Method
- Preheat your air fryer to 200°C.
- Toss the potatoes with the olive oil, salt and pepper. Air fry for 12 minutes, shaking halfway.
- Meanwhile, coat the chicken with the olive oil, Cajun seasoning, smoked paprika, garlic granules, onion granules and black pepper.
- Add the chicken, pepper and onion to the potatoes. Toss everything together and cook for 12–14 minutes, shaking halfway, until the chicken is cooked through and the potatoes are crisp.
- In a bowl, mix together the double cream, cream cheese, garlic and Dijon mustard until smooth.
- Transfer the chicken and potatoes to a foil tray or heatproof dish. Pour over the creamy sauce and stir gently.
- Sprinkle over the grated cheddar.
- Return to the air fryer at 180°C for 6–8 minutes, until the cheese is bubbling, lightly golden and the sauce has thickened.
- Finish with sliced spring onions, crispy bacon or jalapeños if using.
- Serve immediately while piping hot.