Pin Recipe 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 made this one-pot chicken and vegetable recipe for my family after a particularly busy day and everyone was amazed at how tasty it was with so little effort. Since then it has become our go-to weeknight dinner because it delivers robust flavor without any fuss.
Ingredients
- Boneless skinless chicken thighs: 4 pieces (about 1 lb/450 g)
- Baby potatoes: 2 cups halved
- Broccoli florets: 2 cups
- Red bell pepper: 1 sliced
- Small red onion: 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
Instructions
- Prepare seasoning mix:
- In a large bowl combine olive oil Dijon mustard balsamic vinegar garlic powder thyme oregano smoked paprika salt and pepper and whisk thoroughly.
- Coat chicken and vegetables:
- Add chicken thighs baby potatoes broccoli red bell pepper and red onion to the bowl. Toss until everything is thoroughly coated.
- Instant Pot method:
- Add 1/4 cup water to the pot bottom transfer the mixture seal and cook on Manual high pressure for 10 minutes. Quick-release pressure then switch to Sauté mode for 3 to 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 (cook in batches if needed). Air fry for 18 to 20 minutes shaking halfway through until chicken is cooked through and vegetables are tender.
- Serve:
- Serve hot garnished with parsley and lemon wedges.
Pin Recipe My kids love helping me toss everything together in the bowl. Sharing this wholesome dish sparks lots of laughter and makes cooking dinner a true family event.
Required Tools
Instant Pot or Air Fryer mixing bowl tongs or spatula knife and cutting board
Allergen Information
Contains mustard from Dijon. Always check all ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 315 Protein 23 g Total Fat 15 g Carbohydrates 23 g
Pin Recipe With this simple gourmet chicken and vegetable dinner you can impress any crowd or treat your family to something special. Enjoy every bite knowing it was easy to make and simple to clean up!
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well. Adjust cooking time as needed to prevent overcooking.
- → What vegetables can I substitute?
Try carrots, zucchini, or cauliflower for different flavors and textures. Use sturdy veggies for best results.
- → Is this dish suitable for meal prep?
Absolutely. Store cooked portions in airtight containers and reheat as needed for easy, flavorful lunches.
- → Can I cook this without an Instant Pot or Air Fryer?
Yes. Roast everything in a large baking dish at 400°F (200°C) for 30-35 minutes until done.
- → How can I make it vegetarian?
Replace chicken with firm tofu and adjust seasonings to your preference for a satisfying plant-based option.