Pin 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 recipe became my weeknight savior after a long string of exhausting days. I love how everything comes together in a single dish—no need to juggle multiple pans—and the mix of tender chicken and vibrant vegetables always lifts spirits at the table.
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
- Whisk Sauce:
- In a large bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and pepper.
- Combine Ingredients:
- Add chicken thighs, baby potatoes, broccoli, bell pepper, and red onion to the bowl. Toss until everything is well coated.
- 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.
- 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.
Pin This dish is now a regular family meal—everyone crowds around the kitchen, and it's a joy to see how quickly it disappears. Even picky eaters dive right in for seconds.
Serve With
Pairs perfectly with a crisp side salad or sliced baguette. For drinks, Sauvignon Blanc brings out the freshness of the vegetables.
Tool Tips
An Instant Pot or Air Fryer makes this recipe hands-off and fast. Mixing bowls and a sturdy cutting board will help with prep.
Nutrition
Calories per serving: 315. Fat: 15 g. Carbohydrates: 23 g. Protein: 23 g.
Pin Enjoy this hassle-free gourmet dinner any night of the week. It's proof that simple truly can be delicious.
Recipe FAQ
- → Can I use chicken breasts instead of thighs?
Yes! Boneless, skinless chicken breasts work well. Adjust the cooking time to ensure they remain juicy and moist.
- → What other vegetables can I substitute?
Swap in hearty vegetables like carrots, zucchini, or cauliflower. Cut them uniformly for even cooking alongside the chicken.
- → Is this dish suitable for meal prep?
Absolutely. Store leftovers in airtight containers in the fridge for up to three days. Reheat gently to preserve texture.
- → Can I make this vegetarian?
Try replacing chicken with tofu or extra vegetables. Adjust seasonings and cook time as needed for your swaps.
- → How do I avoid soggy vegetables?
For firmer veggies, cut larger pieces or add quick-cooking items like broccoli toward the end of baking or frying.
- → Which cooking method gives the best flavor?
The air fryer produces crispier textures, while the Instant Pot delivers deeply infused, tender components.