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.
This recipe quickly became a go-to on rushed evenings when I still wanted a homemade meal to share with my family. Using my Instant Pot or Air Fryer makes dinner almost effortless, and the results have always been delicious without fuss!
Ingredients
- Boneless, skinless chicken thighs: About 1 lb (450 g), provides juicy protein.
- Baby potatoes: 2 cups, halved, tender texture.
- Broccoli florets: 2 cups, for nutrition and color.
- Red bell pepper: 1, sliced, sweet and crisp.
- Red onion: 1 small, cut into wedges, mild tang.
- Olive oil: 3 tbsp, adds richness.
- Dijon mustard: 1 tbsp, for sharp flavor.
- Balsamic vinegar: 1 tbsp, sweet acidity.
- Garlic powder: 2 tsp, savory depth.
- Dried thyme: 1 tsp, herbal aroma.
- Dried oregano: 1 tsp, classic herb taste.
- Smoked paprika: 1 tsp, subtle smokiness.
- Salt: 1/2 tsp, seasoning.
- Black pepper: 1/4 tsp, mild heat.
- Chopped fresh parsley: 2 tbsp, optional garnish.
- Lemon wedges: For serving, brightness.
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 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 Method:
- Preheat air fryer to 375°F (190°C). Arrange the coated chicken and vegetables in the basket in a single layer. Air fry for 18-20 minutes, shaking halfway, until chicken is cooked and vegetables are tender.
- Serve:
- Serve hot, garnished with parsley and lemon wedges.
Pin it Whenever we make this, everyone gets involved from chopping veggies to garnishing with fresh parsley and stacking the plates for minimal cleanup. It's a comforting meal that draws us all to the table, even on the busiest days.
Recipe Variations
Swap chicken thighs for boneless skinless chicken breasts, salmon fillets, or tofu. Use carrots, zucchini, or cauliflower in place of any sturdy vegetables you have on hand.
Serving Suggestions
This pairs beautifully with a crisp white wine like Sauvignon Blanc and a simple green salad for a complete meal.
Required Tools
You'll need an Instant Pot or Air Fryer, mixing bowl, tongs or spatula, knife and cutting board for easy prep and cooking.
Pin it Enjoy this one-pot chicken and vegetable recipe for a hassle-free gourmet meal. Leftovers taste great the next day, making your dinner routine even easier.
Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts work well and remain tender with the same cooking times in Instant Pot or Air Fryer.
- → How do I make this vegetarian or vegan?
Swap the chicken for firm tofu or additional vegetables. Adjust seasonings and cook times as needed.
- → Which vegetables can I substitute?
Carrots, zucchini, or cauliflower are great alternatives. Choose sturdy vegetables for consistent cooking.
- → Can I prepare this without special appliances?
Yes, bake in a covered dish at 400°F until chicken is cooked and vegetables are tender, about 25-30 minutes.
- → Is this suitable for meal prep?
Absolutely. Store portions in airtight containers and reheat for a quick, flavorful lunch or dinner.
- → How can I enhance the flavor?
Try adding fresh herbs, a squeeze of lemon, or a sprinkle of parmesan cheese before serving.