Save A flavorful, hassle-free chicken & vegetable dish that brings gourmet taste with minimal effort and cleanup. Perfect for busy weeknights, with all ingredients cooked together for juicy, tender results.
I first prepared this dish on a hectic Wednesday evening & was amazed by how everything came together in just one pot. The rich flavors made dinner feel gourmet, even though prep was minimal.
Ingredients
- Chicken thighs: 4 boneless, skinless (about 1 lb/450 g)
- Baby potatoes: 2 cups, halved
- Broccoli florets: 2 cups
- Red bell pepper: 1, sliced
- Red onion: 1 small, cut into wedges
- Olive oil: 3 tbsp
- Dijon mustard: 1 tbsp
- Balsamic vinegar: 1 tbsp
- Garlic powder: 2 tsp
- Dried thyme: 1 tsp
- Dried oregano: 1 tsp
- Smoked paprika: 1 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Chopped fresh parsley (optional): 2 tbsp, for garnish
- Lemon wedges (optional): for serving
Instructions
- Prepare seasoning:
- In a large bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and pepper.
- Coat ingredients:
- Add chicken thighs, baby potatoes, broccoli, bell pepper, and red onion to the bowl. Toss until everything is well coated.
- Cook (Instant Pot):
- Add 1/4 cup water to the bottom of the pot. Transfer coated mixture to pot. Seal and cook on Manual high pressure for 10 minutes. Quick-release pressure, then switch to Sauté for 3-5 minutes to reduce liquid if desired.
- Cook (Air Fryer):
- Preheat to 375°F (190°C). Arrange coated chicken and vegetables in basket in a single layer (cook in batches if needed). Air fry for 18-20 minutes, shaking halfway, until chicken is cooked through and vegetables are tender.
- Garnish & serve:
- Serve hot, garnished with chopped parsley and lemon wedges.
Save This recipe quickly became a family favorite. Everyone loves piling their plates straight from the pot & adding plenty of fresh parsley on top.
Required Tools
Instant Pot or Air Fryer, mixing bowl, tongs or spatula, knife and cutting board.
Allergen Information
Contains mustard (in Dijon mustard). Always check all ingredient labels for hidden allergens.
Nutritional Information
Calories: 315, Total Fat: 15 g, Carbohydrates: 23 g, Protein: 23 g per serving.
Save With just one pot and minimal ingredients, this chicken & vegetable dinner delivers every time. Try it for your next busy night.
Recipe Guide
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well and will also stay tender during quick cooking times.
- → What vegetables can I substitute?
You can swap in carrots, zucchini, cauliflower, or any sturdy vegetable you enjoy sautéing or roasting.
- → Is this suitable for gluten-free diets?
Absolutely, all listed ingredients are naturally gluten-free. Always double-check labels for hidden gluten.
- → What is the best way to garnish?
Sprinkle fresh parsley and serve with lemon wedges for brightness and color just before serving hot.
- → Can I make this vegetarian?
Simply substitute tofu, plant-based chicken, or omit protein for a vegetarian or vegan-friendly dish.
- → Which kitchen tools are required?
You'll need an Instant Pot or Air Fryer, mixing bowl, tongs or spatula, knife, and cutting board.