Save A flavorful hassle-free chicken and 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 made this dish when I needed something quick but impressive for a last-minute dinner with friends. They loved how the chicken turned out so juicy and the vegetables were bursting with flavor.
Ingredients
- Boneless skinless chicken thighs: 4 pieces (about 1 lb/450 g)
- Baby potatoes: 2 cups, halved
- Broccoli florets: 2 cups
- Red bell pepper: 1, sliced
- Small red onion: 1, 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: 2 tbsp (optional garnish)
- Lemon wedges: For serving (optional garnish)
Instructions
- Mix Sauce:
- 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.
- Instant Pot Method:
- Add 1/4 cup water to the bottom of the pot then transfer the coated mixture in. 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.
- Air Fryer Method:
- Preheat to 375°F (190°C). Arrange coated chicken and vegetables in the basket in a single layer (cook in batches if needed) and air fry for 18-20 minutes shaking halfway until chicken is cooked and vegetables are tender.
- Serve:
- Serve hot garnished with parsley and lemon wedges.
Save This easy meal became an instant favorite in our house and now it's a go-to whenever we want something delicious that still feels special.
Required Tools
You will need an Instant Pot or Air Fryer mixing bowl tongs or spatula knife and cutting board for this recipe.
Allergen Information
Contains mustard. Always verify the labels of your chosen products to avoid hidden allergens.
Nutritional Information
Per serving: 315 calories 15 g fat 23 g carbohydrates 23 g protein.
Save This one-pot chicken and veggie meal is a smart way to eat gourmet with very little effort. You will love making it part of your weeknight rotation.
Recipe Guide
- → Can I substitute different vegetables?
Yes, sturdy vegetables such as carrots, cauliflower, or zucchini work well and hold up during cooking.
- → Is it possible to use chicken breasts instead of thighs?
Absolutely. Boneless skinless chicken breasts can replace thighs for a leaner option.
- → What cooking method is fastest?
Both Instant Pot and Air Fryer are quick, but the Air Fryer can finish in around 20 minutes total.
- → How can I enhance the flavor?
Try adding fresh herbs after cooking or a splash of lemon juice for extra brightness.
- → Is this dish suitable for special diets?
It is naturally gluten-free and low carb. Be sure to check labels of all ingredients for allergens.
- → What wine pairs best?
A crisp Sauvignon Blanc complements the chicken and vegetable combo beautifully.