Save 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 tried this recipe on a hectic Wednesday night when I was craving something delicious yet didn't want to spend ages in the kitchen. It quickly became my go-to solution for family dinners, especially when everyone wants something hearty that doesn't require lots of dishes!
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
- Mix Marinade:
- In a large bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black 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 the bottom of the Instant 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 air fryer 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:
- Garnish with chopped parsley and lemon wedges. Serve hot.
Save Gathering around the table to share this meal really brings my family together, especially on nights when everyone's energy is low. The convenience and flavor guarantee happy faces every time!
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 before serving to guests with sensitivities.
Nutritional Information
Calories: 315, Total Fat: 15 g, Carbohydrates: 23 g, Protein: 23 g per serving.
Save Serve this satisfying dish straight from the pot and watch it disappear quickly. Enjoy the easy cleanup and rave reviews every time you make it.
Recipe FAQ
- → What proteins can I substitute for chicken thighs?
You can use boneless chicken breasts, salmon fillets, or tofu instead of chicken thighs for a similar one-pot result.
- → Can I use other vegetables?
Yes, carrots, zucchini, or cauliflower work well as sturdy alternatives. Mix and match to suit your preferences.
- → Which cooking method is fastest?
Using the Instant Pot takes about 10 minutes cooking plus quick-release, while the air fryer method requires 18-20 minutes.
- → Are there tips for extra flavor?
Try garnishing with chopped parsley and lemon wedges, or add a touch more smoked paprika for added depth.
- → What diet types does this dish suit?
It fits gluten-free and low-carb diets. For plant-based options, substitute chicken with tofu and check labels for allergens.
- → What wine pairs best?
A crisp white wine, such as Sauvignon Blanc, complements the bright and savory notes of this chicken and vegetable pot.