Save to Pinterest 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.
The first time I tried this recipe, I was amazed at how quickly dinner came together. Cleanup was a breeze and everyone enjoyed the bold flavors.
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
- Fresh parsley: 2 tbsp chopped, optional for garnish
- Lemon wedges: for serving, optional
Instructions
- Prepare seasoning mix:
- In a large bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper until well combined.
- Coat chicken and vegetables:
- Add chicken thighs, baby potatoes, broccoli florets, red 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. Transfer the coated mixture to the pot, seal, and cook on manual high pressure for 10 minutes. Quick-release the 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 (cook in batches if needed). Air fry for 18-20 minutes, shaking halfway, until chicken is cooked through and vegetables are tender.
- Serve:
- Serve hot, garnished with chopped parsley and lemon wedges if desired.
Save to Pinterest This one-pot chicken and vegetable meal has become a family favorite. Whenever we make it, everyone ends up gathered around the table reaching for seconds.
Required Tools
Instant Pot or Air Fryer, mixing bowl, tongs or spatula, knife and cutting board
Allergen Information
Contains mustard from Dijon. Always check all ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 315, Total Fat: 15 g, Carbohydrates: 23 g, Protein: 23 g
Save to Pinterest Enjoy this vibrant one-pot dinner for a quick gourmet meal. Finish with a squeeze of lemon for a bright touch.
Answers to Recipe Questions
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well. Adjust cooking time for thicker pieces if needed.
- → Are other vegetables suitable for this dish?
Absolutely! Sturdy options like carrots, zucchini, and cauliflower can be substituted for variety.
- → Should I add water for Instant Pot cooking?
Yes, add 1/4 cup water to ensure enough steam and prevent burning during pressure cooking.
- → Is this dish gluten-free?
It is naturally gluten-free as written, but always check labels on sauces and seasonings to confirm.
- → What can I garnish the finished meal with?
Fresh parsley and lemon wedges make excellent garnishes, adding color and fresh flavor notes.
- → Which wine pairs best with this meal?
Crisp white wines like Sauvignon Blanc complement the flavors beautifully for an elevated experience.