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 made this on an especially busy evening when I needed something quick but satisfying. The whole family loved how everything came out perfectly cooked with little effort from me—that Instant Pot magic never fails to impress.
Ingredients
- Boneless, skinless chicken thighs: About 1 lb (450 g), for tender texture & rich flavor
- Baby potatoes: 2 cups, halved for even cooking
- Broccoli florets: 2 cups, brings color & crunch
- Red bell pepper: Sliced, adds sweetness
- Small red onion: Cut into wedges for extra savoriness
- Olive oil: 3 tbsp, for moisture & rich taste
- Dijon mustard: 1 tbsp, a hint of tang
- Balsamic vinegar: 1 tbsp, deepens flavor
- Garlic powder: 2 tsp
- Dried thyme: 1 tsp
- Dried oregano: 1 tsp
- Smoked paprika: 1 tsp
- Salt: 1/2 tsp, adjust to taste
- Black pepper: 1/4 tsp
- Chopped fresh parsley: 2 tbsp, optional garnish
- Lemon wedges: For serving
Instructions
- Mix Sauces & Seasonings:
- In a large bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, & pepper until smooth.
- Coat Chicken & Vegetables:
- Add chicken thighs, baby potatoes, broccoli, bell pepper, & red onion. Toss until everything is evenly coated.
- Instant Pot Method:
- Add 1/4 cup water to the bottom of the pot. Transfer coated mixture. Seal, cook on Manual high pressure for 10 minutes. Quick-release, then Sauté 3-5 minutes to reduce liquid if desired.
- Air Fryer Method:
- Preheat to 375°F (190°C). Arrange coated chicken & vegetables in basket in a single layer. Air fry 18-20 minutes, shaking halfway, until chicken is cooked & vegetables are tender.
- Finish and Serve:
- Serve hot, garnished with parsley and lemon wedges.
Save This dish quickly became a regular in our home because everyone loves customizing their serving with fresh parsley or an extra squeeze of lemon. My kids help with tossing ingredients—it brings us together without fuss.
Required Tools
Instant Pot or Air Fryer, mixing bowl, tongs or spatula, knife and cutting board.
Nutritional Information
Each serving provides about 315 calories, 15 g total fat, 23 g carbohydrates, and 23 g protein. This makes it a balanced, filling meal that's still light.
Pairings
This dish pairs wonderfully with a crisp white wine such as Sauvignon Blanc, or a simple leafy green salad for extra freshness.
Save With almost no cleanup required, this chicken & vegetable one-pot delivers gourmet taste for any night of the week. Enjoy fuss-free cooking and tasty results every time.
Recipe FAQ
- → Can I use chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts are a suitable alternative. Adjust cooking time as needed to prevent dryness.
- → What vegetables work well in this dish?
Try sturdy options like carrots, zucchini, cauliflower, or swap in seasonal favorites for variety and texture.
- → Is this one-pot meal suitable for gluten-free diets?
Yes, all main ingredients are gluten-free. Always check seasoning and sauce labels for hidden gluten sources.
- → Can I prepare this meal ahead of time?
Absolutely! Coat the chicken and vegetables and refrigerate until ready to cook, then follow cooking instructions.
- → What is the best garnish to complement this dish?
Fresh parsley and a squeeze of lemon add brightness to the finished meal, balancing flavors beautifully.
- → Which kitchen tools do I need?
An Instant Pot or Air Fryer, a mixing bowl, tongs or a spatula, plus a sharp knife and cutting board are recommended.