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.
This was my go-to dish after busy workdays when I wanted something nutritious but didn't want to fuss with too many pans. My family loves digging into the tender veggies and flavorful chicken all in just one serving bowl.
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
- Chopped fresh parsley: 2 tbsp, for garnish (optional)
- Lemon wedges: For serving (optional)
Instructions
- Whisk sauce:
- In a large bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and pepper until smooth.
- Toss ingredients:
- Add chicken thighs, baby potatoes, broccoli, bell pepper, and red onion. Toss until everything is well coated.
- Cook in Instant Pot:
- Add 1/4 cup water to the bottom of the pot, transfer coated mixture, seal and cook on Manual high pressure for 10 minutes. Quick-release, then switch to Sauté for 3 to 5 minutes to reduce liquid if desired.
- Cook in Air Fryer:
- Preheat to 375°F (190°C). Arrange mixture in basket in a single layer, air fry for 18 to 20 minutes shaking halfway, until chicken is cooked and vegetables are tender.
- Serve:
- Top with fresh parsley and lemon wedges if desired, serve hot.
Save My kids always loved helping toss the vegetables in the olive oil sauce before I cooked everything. Sharing this hearty meal together always brought lots of smiles around our dinner table.
Variations & Substitutions
Swap chicken thighs for chicken breasts, salmon fillets, or tofu. Change up the vegetables with zucchini, carrots, or cauliflower for different textures and flavors.
Serving Suggestions
This dish pairs beautifully with a crisp white wine such as Sauvignon Blanc, or simply enjoy with fresh bread for soaking up the juices.
Nutritional Information
Each serving provides about 315 calories, 15 g total fat, 23 g carbohydrates, and 23 g protein. Perfect for gluten-free and low-carb diets.
Save Try this one-pot chicken & vegetable meal for a gourmet taste with minimal cleanup. It's a weeknight winner for everyone at the table.
Recipe Guide
- → Can I substitute chicken thighs?
Yes, you can use boneless skinless chicken breasts, salmon fillets, or tofu for this versatile dish.
- → What vegetables work best?
Baby potatoes, broccoli, bell pepper, and red onion are recommended, but carrots, zucchini, or cauliflower are excellent alternatives.
- → Should I add liquid for Instant Pot?
Add 1/4 cup water to the bottom of the Instant Pot to ensure everything cooks evenly and prevents sticking.
- → How do I know when it's done?
The chicken should be cooked through and vegetables tender. Air fry for 18-20 minutes, shaking halfway for even cooking.
- → What garnishes are suggested?
Fresh parsley and lemon wedges add brightness and color to the finished dish.
- → Which kitchen tools are needed?
You will need an Instant Pot or air fryer, a mixing bowl, tongs or spatula, knife, and cutting board.