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 after a hectic day work and was immediately impressed by how quickly it came together and how delicious every bite was. The whole family kept asking for seconds (even my picky eater loved the vegetables!).
Ingredients
- Boneless skinless chicken thighs: About 1 lb (450 g)
- Baby potatoes: 2 cups halved
- Broccoli florets: 2 cups
- Red bell pepper: 1 sliced
- Small red onion: 1 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
- Make the Marinade:
- Whisk together olive oil Dijon mustard balsamic vinegar garlic powder thyme oregano smoked paprika salt and pepper in a large bowl.
- Prep & Coat:
- 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 pot. Transfer mixture seal and cook on Manual high pressure for 10 minutes. Quick-release then sauté for 3-5 minutes to reduce liquid if desired.
- Air Fryer Method:
- Preheat to 375°F (190°C). Arrange coated chicken and vegetables in basket single layer. Air fry 18-20 minutes shaking halfway until chicken is cooked and vegetables are tender.
- Serve:
- Serve hot garnished with parsley and lemon wedges.
Save This dish brings everyone together around the table and is always a hit at weekend dinners. My kids love helping by adding vegetables to the bowl and seeing everything cook in one pot.
Required Tools
Instant Pot or Air Fryer mixing bowl tongs or spatula knife and cutting board
Allergen Information
Contains mustard (in Dijon mustard). Always check all ingredient labels for hidden allergens.
Nutritional Information
Calories: 315 Total Fat: 15 g Carbohydrates: 23 g Protein: 23 g per serving
Save Your go-to for a fuss-free gourmet dinner that feels special without any hassle.
Recipe Questions
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts are a great substitute; just monitor cooking time for tenderness.
- → Which vegetables work best for this dish?
Sturdy vegetables like carrots, zucchini, cauliflower, or potatoes work well, allowing for easy customization.
- → How do I avoid soggy vegetables in the Instant Pot?
Quick-release pressure and use Sauté mode briefly after cooking to reduce excess liquid for better texture.
- → Is this suitable for a gluten-free diet?
Yes, as all ingredients are naturally gluten-free; always double-check labels for hidden sources of gluten.
- → Can I make this dish without an Instant Pot or air fryer?
Absolutely. Bake in the oven at 400°F (200°C) for about 30-35 minutes until chicken is cooked and veggies are tender.
- → How do I ensure the chicken stays juicy?
Coat chicken thoroughly with seasonings and avoid overcooking, especially with lean cuts like breasts.