Save Pin 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 on a weeknight when I wanted something special but quick. One-pot meals always remind me of cozy evenings when everyone gathers around for a hearty dinner with little fuss.
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: 2 tbsp (optional)
- Lemon wedges: for serving (optional)
Instructions
- Prep Marinade:
- 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 bottom of the pot. Transfer the coated mixture to the 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.
- Air Fryer Method:
- Preheat to 375°F (190°C). Arrange the coated chicken and vegetables in the basket in a single layer. Air fry for 18-20 minutes, shaking halfway through, until chicken is cooked and vegetables are tender.
- Serve:
- Serve hot, garnished with parsley and lemon wedges.
Save Pin This recipe always brings my family together on busy evenings. Sharing this dish has become a little tradition for relaxed weeknight dinners with everyone at the table.
Required Tools
Instant Pot or Air Fryer Mixing bowl Tongs or spatula Knife and cutting board
Allergen Information
Contains mustard in Dijon mustard. Check all ingredient labels for hidden allergens.
Nutritional Information
Calories: 315 Total Fat: 15 g Carbohydrates: 23 g Protein: 23 g (per serving)
Save Pin This gourmet chicken and vegetable dinner is perfect for busy nights. Enjoy bold flavors with minimal cleanup.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts can be swapped in for thighs and will cook up just as tender. Adjust cooking times as needed for thickness.
- → What other vegetables work well in this dish?
Carrots, zucchini, and cauliflower are sturdy alternatives, maintaining texture and flavor during the cooking process.
- → Is it possible to prepare this meal without an Instant Pot or air fryer?
Yes, bake in a conventional oven at 400°F for about 30–35 minutes until chicken is cooked through and vegetables are tender.
- → How can I make the dish vegetarian?
Swap the chicken for tofu or chickpeas. Use the same seasoning blend and adjust cooking time as needed.
- → What garnishes enhance this meal?
Fresh parsley and lemon wedges add a bright finish. A drizzle of olive oil or a sprinkle of feta cheese can also complement the flavors.
- → Is this dish suitable for gluten-free and low-carb diets?
Yes, all listed ingredients are naturally gluten-free and low in carbohydrates, making it diet-friendly and nutritious.