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.
The first time I made this recipe my family was amazed at how easy it was to get such gourmet flavors without spending hours cooking. Everyone finished their plates and asked for seconds & it has become our busy weeknight hero meal.
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 (optional garnish): 2 tbsp
- Lemon wedges (for serving): as needed
Instructions
- Prepare sauce:
- In a large bowl whisk together olive oil Dijon mustard balsamic vinegar garlic powder thyme oregano smoked paprika salt and pepper.
- Add proteins & vegetables:
- Add chicken thighs baby potatoes broccoli bell pepper and red onion to the bowl. Toss until all ingredients are well coated.
- Instant Pot method:
- Add 1/4 cup water to bottom of pot transfer mixture 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 coated chicken and vegetables in basket single layer cook 18-20 minutes shaking halfway until chicken is cooked and vegetables are tender.
- Serving:
- Serve hot garnished with parsley and lemon wedges.
Save This one-pot meal makes dinnertime simple and social—everyone gathers around the table for seconds and leftovers are just as tasty the next day.
Required Tools
You will need an Instant Pot or Air Fryer mixing bowl tongs or spatula knife and cutting board.
Nutritional Information
Per serving: Calories: 315 Total Fat: 15 g Carbohydrates: 23 g Protein: 23 g
Recipe Variations
Swap chicken for salmon fillets tofu or boneless skinless chicken breasts. Substitute sturdy veggies like carrots zucchini or cauliflower as desired.
Save Enjoy this effortless gourmet dinner any night of the week—just prep toss & cook. Your taste buds will thank you for the simplicity and flavor.
Recipe FAQ
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well and may require slight adjustment in cooking time.
- → What other vegetables can be added?
Carrots, zucchini, or cauliflower make excellent additions for variety and texture.
- → Is this dish suitable for meal prep?
Absolutely. Store leftovers in the refrigerator for up to three days and reheat gently before serving.
- → How do I know when the chicken is done?
Chicken is fully cooked when it reaches 165°F (74°C) internally and is no longer pink inside.
- → Can I make this vegetarian?
Swap chicken for tofu and adjust cooking times for a delicious plant-based option.
- → What's the best wine pairing?
A crisp white wine, such as Sauvignon Blanc, enhances the meal’s bright flavors.