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 prepared this one-pot dinner for a quick weeknight meal when my schedule was packed and everyone wanted something filling but fast. The ease of tossing everything into one bowl and letting the appliance do the work sealed its regular spot in our dinner lineup.
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 (optional garnish)
- Lemon wedges: for serving (optional garnish)
Instructions
- Mix the sauce:
- In a large bowl whisk together olive oil Dijon mustard balsamic vinegar garlic powder thyme oregano smoked paprika salt and pepper.
- Coat chicken and vegetables:
- 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 This simple dish is always a hit at family gatherings because everyone can help with prepping vegetables or mixing the sauce. It's a recipe that's brought us together even on the busiest nights.
Required Tools
Instant Pot or Air Fryer mixing bowl tongs or spatula knife and cutting board are essential for making prep and cooking smooth and safe.
Nutritional Information
Per serving: Calories 315 Total Fat 15 g Carbohydrates 23 g Protein 23 g.
Variations & Pairings
Use chicken breasts salmon fillets or tofu for protein swaps. Try sturdy vegetables like carrots zucchini or cauliflower to change up the mix. This dish pairs well with a crisp white wine such as Sauvignon Blanc for an elevated meal.
Save Serve directly from the pot hot and garnish with lemon for extra brightness and a gourmet touch. Enjoy the ease and flavor any night of the week.
Recipe Guide
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well; just adjust cooking time to prevent dryness.
- → What vegetables can I substitute?
Carrots, zucchini, or cauliflower make good alternatives for the potatoes and broccoli.
- → How do I ensure chicken stays juicy?
Do not overcook—use the recommended time, and let the pressure release carefully for best texture.
- → Is this dish gluten-free and low carb?
Yes, all ingredients listed are gluten-free and suitable for low carb diets.
- → Can I make this meal vegetarian?
Swap chicken for tofu or salmon fillets for a vegetarian or pescatarian variation.
- → What wine pairs well?
A crisp white wine, such as Sauvignon Blanc, complements the flavors beautifully.