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.
The first time I tried this recipe on a hectic Tuesday I was amazed by how effortless it was to get such a wholesome meal on the table. Even my picky family members loved it and now it's a staple for those busy nights.
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
- Fresh parsley: 2 tbsp chopped for garnish (optional)
- Lemon wedges: for serving (optional)
Instructions
- Mix Seasonings:
- 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 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 We love preparing this meal on weekends when everyone gathers in the kitchen to help chop vegetables and choose their favorite garnishes. It's always a moment that brings us together around the dinner table.
Required Tools
Instant Pot or Air Fryer mixing bowl tongs or spatula knife and cutting board
Allergen Information
Contains mustard (in Dijon mustard). Always check all ingredient labels for hidden allergens.
Nutritional Information
Each serving provides approximately 315 calories 15 g fat 23 g carbohydrates and 23 g protein.
Save Serve this dish hot and fresh for the best texture. Enjoy the leftovers for an easy meal the next day.
Recipe FAQ
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well. Monitor cooking time to prevent dryness.
- → Is it possible to make this vegetarian?
Simply swap chicken for tofu and adjust seasoning to taste. Reduce cook time as needed for tofu.
- → What other vegetables can be used?
Carrots, zucchini, cauliflower, or root vegetables are great alternatives. Ensure similar size for even cooking.
- → How can I make this dish more flavorful?
Marinate the chicken longer or add extra garlic, lemon zest, or fresh herbs prior to cooking.
- → What side dish pairs well?
A crisp green salad, steamed rice, or crusty bread complement the chicken and vegetables nicely.
- → Can leftovers be stored?
Yes, refrigerate in an airtight container for up to 3 days and reheat gently before serving.