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 on a busy worknight and was amazed at how quickly everything came together. The chicken stayed tender and the vegetables were full of flavor making it a go-to dinner in my house.
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
- Optional garnish: 2 tbsp chopped fresh parsley lemon wedges for serving
Instructions
- Make 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.
- Cook in Instant Pot:
- Add 1/4 cup water to the bottom of the pot. Transfer the coated 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.
- Cook in Air Fryer:
- Preheat to 375°F (190°C). Arrange the coated chicken and vegetables in the 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 This dish quickly became a family favorite. Everyone loves gathering at the table for this satisfying meal and cleanup is done in minutes.
Required Tools
Instant Pot or Air Fryer mixing bowl tongs or spatula knife and cutting board are all you need for this meal.
Allergen Information
Contains mustard from Dijon. Confirm all packaged ingredients for additional allergen safety.
Nutritional Information
Each serving: 315 calories 15 g total fat 23 g carbohydrates 23 g protein.
Save This one-pot meal makes healthy gourmet dinners achievable even on your busiest days. Use leftovers for easy packed lunches.
Recipe Guide
- → Can I use chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts work well. Adjust cook time if using larger cuts.
- → What vegetables can be substituted?
Try sturdy veggies like carrots, zucchini, or cauliflower for variety and texture.
- → Is this dish suitable for meal prep?
Absolutely. Leftovers store well in the fridge and reheat beautifully for easy lunches.
- → Can I use tofu or salmon?
Yes, both tofu and salmon fillets are great protein swaps. Adjust cooking time as needed.
- → How do I prevent veggies from getting mushy?
Cut vegetables evenly and avoid overcooking. Shake basket halfway in the air fryer for best texture.
- → Which wine pairs well with this meal?
A crisp Sauvignon Blanc complements the savory herbs and tender chicken nicely.