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.
I first made this recipe on a hectic weekday and was amazed how quickly it came together. The chicken always stays juicy, and the veggies turn out perfectly tender.
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: 2 tbsp (optional garnish)
- Lemon wedges: For serving (optional garnish)
Instructions
- Make 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 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.
Pin When my family tried this, everyone asked for seconds. It has quickly become our go-to for a comforting meal with minimal fuss.
Required Tools
Instant Pot or Air Fryer, mixing bowl, tongs or spatula, knife and cutting board
Allergen Information
Contains mustard (Dijon mustard). Check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 315. Total Fat: 15 g. Carbohydrates: 23 g. Protein: 23 g.
Pin Serve straight from the pot or basket for a fuss-free meal. The fresh parsley and lemon make each bite pop.
Recipe FAQ
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts can be swapped in for thighs. Adjust cooking time to avoid overcooking.
- → What vegetables are best for this dish?
Sturdy options like baby potatoes, broccoli, bell pepper, onion, carrots, zucchini, or cauliflower hold up well to cooking.
- → How do I prevent the chicken from drying out?
Marinating in the olive oil-mustard mixture and using moist heat in the Instant Pot helps retain juiciness.
- → Can this meal be made vegetarian?
Yes, simply substitute tofu or extra vegetables for chicken for a satisfying plant-based option.
- → What wine pairs well with this dish?
A crisp white wine, such as Sauvignon Blanc, complements the flavors and balances the richness.
- → Is the dish gluten-free?
Yes, all specified ingredients are naturally gluten-free. Always check product labels to confirm.