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 when my schedule was packed but I wanted a homemade meal that felt gourmet. Tossing everything together and letting the appliance do the work makes dinner easy and special.
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 for garnish
- Lemon wedges: for serving
Instructions
- Mix the Marinade:
- In a large bowl whisk together olive oil Dijon mustard balsamic vinegar garlic powder thyme oregano smoked paprika salt and pepper.
- Toss Ingredients:
- Add chicken thighs baby potatoes broccoli bell pepper and red onion. Toss until everything is well coated.
- Instant Pot Method:
- Add 1/4 cup water to the bottom of the pot. Transfer the coated mixture. 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 chicken and vegetables in the basket in a single layer (cook in batches if needed). 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.
Pin My family loves gathering around the table for this dish especially since everyone can build their own plate and add their favorite garnishes.
Required Tools
Instant Pot or Air Fryer mixing bowl tongs or spatula knife and cutting board are all you need for this recipe.
Allergen Information
Contains mustard (in Dijon mustard). Check all ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 315 Total Fat: 15 g Carbohydrates: 23 g Protein: 23 g
Pin This one-pot chicken and vegetable meal truly simplifies dinner and looks beautiful served straight from the pan.
Recipe Q&A
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts can be used. Adjust cooking time to avoid dryness.
- → Which vegetables work best in this dish?
Baby potatoes, broccoli, bell pepper, and red onion work well. Try carrots, zucchini, or cauliflower for variation.
- → Is this dish suitable for gluten-free diets?
Absolutely. All ingredients are gluten-free, but double-check labels for hidden allergens.
- → Can I make this in the oven?
Yes, bake at 400°F (205°C) for about 25 minutes, stirring halfway, until chicken is cooked and veggies are tender.
- → What proteins can I substitute for chicken?
Salmon fillets or tofu make good alternatives. Adjust cooking time as needed for your chosen protein.
- → What wine pairs well with this meal?
A crisp white like Sauvignon Blanc complements the flavors and freshness of the dish.