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.
This recipe became my go-to after discovering how effortlessly the flavors come together in just one pot. The first time I made it, my kitchen stayed spotless and the family raved about the juicy chicken and veggies.
Ingredients
- Boneless skinless chicken thighs: about 1 lb (450 g), tender protein
- Baby potatoes: 2 cups, halved for even cooking
- Broccoli florets: 2 cups, vibrant color
- Red bell pepper: 1, sliced for sweetness
- Small red onion: cut into wedges, adds depth
- Olive oil: 3 tbsp, for richness
- Dijon mustard: 1 tbsp, tangy kick
- Balsamic vinegar: 1 tbsp, for brightness
- Garlic powder: 2 tsp, allium flavor
- Dried thyme: 1 tsp, earthiness
- Dried oregano: 1 tsp, herbal aroma
- Smoked paprika: 1 tsp, smoky touch
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Chopped fresh parsley: 2 tbsp, optional garnish
- Lemon wedges: for serving, optional zest
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 and toss to coat evenly.
- Instant Pot Method:
- Add 1/4 cup water to the pot. Transfer mixture, seal, and cook on Manual high pressure for 10 minutes. Quick-release and switch to Sauté for 3-5 minutes to reduce liquid.
- Air Fryer Method:
- Preheat to 375°F (190°C). Arrange chicken and vegetables in a single layer. Air fry 18-20 minutes, shaking halfway, until chicken is cooked and vegetables are tender.
- Finish:
- Serve hot, garnished with parsley and lemon wedges.
Save to Pinterest Last Sunday we shared this dish around the dinner table and everyone enjoyed customizing their plates with extra parsley and lemon. Even the pickiest eaters went back for seconds!
Required Tools
Mixing bowl, knife, cutting board, Instant Pot or Air Fryer, tongs or spatula for stirring and serving.
Nutritional Information
Calories: 315, Total Fat: 15 g, Carbohydrates: 23 g, Protein: 23 g (per serving of 4).
Category & Dietary Info
Main dish, easy difficulty, modern American cuisine, gluten-free and low carb.
Save to Pinterest Serve with a crisp white wine or squeeze fresh lemon for a gourmet finish. Enjoy easy weeknight luxury every time.
Common Recipe Questions
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well and offer a leaner texture. Adjust cook time as needed for thickness.
- → What vegetables can I substitute?
Sturdy options like carrots, zucchini, or cauliflower hold up well. Tailor to your taste and seasonal availability.
- → Which cooking method yields juicier chicken?
The Instant Pot typically preserves more moisture in chicken, while the air fryer gives extra browning and crispiness.
- → Is this dish gluten-free and low-carb?
Yes, it is naturally gluten-free and low in carbohydrates, making it suitable for a range of dietary preferences.
- → How should leftovers be stored?
Cool before transferring to an airtight container; refrigerate up to three days. Reheat gently for best texture.
- → Can I make this vegetarian?
Tofu or chickpeas are excellent plant-based substitutes for chicken. Adjust seasoning to complement these proteins.