Save A flavorful, hassle-free chicken & 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 when I needed something quick but delicious after a hectic day. The Instant Pot made it effortless, and my family was amazed by the tender chicken and richly flavored vegetables.
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 (optional): 2 tbsp, chopped for garnish
- Lemon Wedges (optional): for serving
Instructions
- Prepare Marinade:
- 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. Toss until everything is well coated.
- Instant Pot Method:
- Add 1/4 cup water to the bottom of the pot. Transfer 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 to 375°F (190°C). Arrange coated chicken and vegetables in 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 Making this together has become a weeknight tradition for my family. It's a reliable favorite when we want something warming, wholesome, and low-fuss that brings everyone together at the table.
Variations & Substitutions
Swap chicken thighs for chicken breasts, salmon fillets, or even tofu for a vegetarian twist. Use other sturdy vegetables such as carrots, zucchini, or cauliflower to change up the flavors.
Pairings
Pairs well with a crisp white wine such as Sauvignon Blanc, or a simple salad for a light, balanced meal.
Nutrition
Per serving: Calories: 315, Total Fat: 15 g, Carbohydrates: 23 g, Protein: 23 g.
Save Enjoy effortless gourmet flavor and easy cleanup with this one-pot chicken & vegetable dish. Serve hot and let everyone add a splash of lemon for extra freshness.
Kitchen Help
- → Can different vegetables be used for this one-pot meal?
Yes, you can substitute sturdy vegetables such as carrots, zucchini, or cauliflower for variety in flavor and texture.
- → What other proteins work well with this dish?
Boneless chicken breasts, salmon fillets, or tofu are excellent alternatives for different taste preferences or dietary needs.
- → What’s the best way to ensure everything cooks evenly?
Cut vegetables into uniform sizes and arrange ingredients in a single layer, especially when using an air fryer. Shake halfway through for even cooking.
- → How can I enhance the final flavor before serving?
Finish the dish with chopped fresh parsley, a squeeze of lemon, or serve with a crisp white wine like Sauvignon Blanc to elevate flavors.
- → Is this dish suitable for specific diets?
This preparation is naturally gluten-free and low carb. Check all ingredient labels to ensure suitability for your dietary needs.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to preserve flavor and texture.