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.
I first made this recipe on a rushed Tuesday night after a long day and was amazed by how quickly everyone had dinner on the table. The flavors felt rich without much fuss and my family kept asking for more.
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 garnish)
- Lemon wedges: for serving (optional garnish)
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.
- Instant Pot Cooking:
- 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 pressure then switch to Sauté for 3 5 minutes to reduce liquid if desired.
- Air Fryer Cooking:
- 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 parsley and lemon wedges.
Save to Pinterest When my family gathers on weekends this one pot meal makes cleanup easy and lets us enjoy more time together at the table. It always becomes a part of our regular dinner rotation.
Required Tools
Instant Pot or Air Fryer mixing bowl tongs or spatula knife and cutting board.
Nutritional Information
Calories: 315 Total Fat: 15 g Carbohydrates: 23 g Protein: 23 g per serving.
Variations & Pairings
Use chicken breasts salmon fillets or tofu and swap veggies such as carrots zucchini or cauliflower. Pairs well with crisp white wine like Sauvignon Blanc.
Save to Pinterest Make dinner effortless with this delicious one pot chicken and vegetable recipe. Busy weeknights never tasted so good.
Common Recipe Questions
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well. Adjust cooking time to avoid dryness for best results.
- → How can I make this vegetarian?
Swap chicken with extra veggies or use tofu for a plant-based alternative, maintaining flavorful seasoning.
- → What vegetables are best for this dish?
Baby potatoes, broccoli, bell pepper, and red onion are suggested, but carrots, zucchini, and cauliflower also work.
- → Can I prepare this ahead of time?
You can prep ingredients and marinate them in the sauce ahead, then cook when ready for a speedy meal.
- → What side dishes pair well?
This dish pairs well with green salads, crusty bread, or a crisp white wine like Sauvignon Blanc.
- → Is this suitable for meal prep?
Absolutely! Portion into containers and refrigerate. Reheat gently to maintain texture and moisture.