Save to Pinterest 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 staple in my kitchen after busy days. It delivers impressive flavor without the fuss and always wins rave reviews 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
- Chopped Fresh Parsley (Optional): 2 tbsp
- Lemon Wedges (Optional): for serving
Instructions
- Prepare Marinade:
- 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 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 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 to Pinterest This one pot chicken was a huge hit at our last family dinner and everyone loved customizing their servings with their favorite veggies.
Variations & Substitutions
Use chicken breasts salmon fillets or tofu in place of chicken thighs. Swap in carrots zucchini or cauliflower for the vegetables.
Serving Suggestions
Pairs wonderfully with a crisp white wine such as Sauvignon Blanc and a side of mixed greens for a complete meal.
Nutrition Info
Each serving: Calories 315 Total Fat 15 g Carbohydrates 23 g Protein 23 g
Save to Pinterest Enjoy this easy gourmet meal with minimal effort and maximum flavor. Perfect for busy nights or relaxed weekends.
Recipe FAQs
- → Can I substitute chicken thighs?
Yes, you can use chicken breasts, salmon fillets, or even tofu for variation. Adjust cooking times as needed to ensure they stay tender.
- → What other vegetables work well?
Carrots, zucchini, or cauliflower make excellent substitutions. Choose sturdy vegetables that cook at the same rate as potatoes and broccoli.
- → Which cooking method is quicker?
The Air Fryer cooks chicken and vegetables in about 20 minutes, while the Instant Pot uses pressure for similar speed but can reduce liquid after.
- → How can I make this dish more flavorful?
Try adding fresh herbs before serving, increase spices, or finish with a squeeze of lemon for brightness and extra depth.
- → Is this suitable for gluten-free diets?
Yes, all listed ingredients are gluten-free. Always check packaged seasoning labels for hidden sources of gluten.
- → What wine pairs well with this?
A crisp Sauvignon Blanc makes a refreshing pairing, complementing the dish's savory and tangy flavors.