Pin It 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 made this one-pot chicken and vegetables was on a hectic Wednesday night. I loved how everything came together in under 40 minutes and the whole family asked for seconds. It's now our go-to when we want something delicious but don't want to spend hours in the kitchen.
Ingredients
- Boneless skinless chicken thighs: about 1 lb (450 g) for best tenderness.
- Baby potatoes: 2 cups halved for bite-size pieces.
- Broccoli florets: 2 cups for vibrant color and fiber.
- Red bell pepper: 1 sliced for sweetness.
- Small red onion: cut into wedges for balanced flavor.
- Olive oil: 3 tbsp for moisture and richness.
- Dijon mustard: 1 tbsp for tangy depth.
- Balsamic vinegar: 1 tbsp for subtle acidity.
- Garlic powder: 2 tsp for savory aroma.
- Dried thyme: 1 tsp for herbal notes.
- Dried oregano: 1 tsp for Mediterranean flavor.
- Smoked paprika: 1 tsp for smoky undertone.
- Salt: 1/2 tsp to enhance taste.
- Black pepper: 1/4 tsp for mild heat.
- Chopped fresh parsley: 2 tbsp, optional for garnish.
- Lemon wedges: optional for serving and brightness.
Instructions
- Prepare the marinade:
- In a large bowl whisk together olive oil Dijon mustard balsamic vinegar garlic powder thyme oregano smoked paprika salt and pepper.
- Coat the 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 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. Air fry for 18 minutes shaking halfway until chicken is cooked through and vegetables are tender.
- Serve:
- Serve hot garnished with parsley and lemon wedges.
Pin It This meal is an instant family favorite. My kids love helping with tossing the veggies and everyone enjoys the comforting flavor each time I serve it fresh out of the pot.
Required Tools
You'll need an Instant Pot or Air Fryer a mixing bowl tongs or spatula and a knife with cutting board for easy prep.
Allergen Information
Contains mustard from the Dijon mustard. Always check product labels for hidden allergens to ensure safe serving.
Nutritional Information
Each serving is about 315 calories with 15 g total fat 23 g carbohydrates and 23 g protein making it both filling and balanced.
Pin It This easy one-pot meal brings together gourmet flavors and busy-night convenience in every bite. Serve with your favorite wine for a simple yet special dinner.
Recipe FAQs
- → What kind of chicken works best?
Boneless, skinless thighs are recommended for juicy results, but chicken breasts or even salmon can be used.
- → Can I substitute other vegetables?
Absolutely! Carrots, zucchini, or cauliflower make excellent alternatives to the suggested veggies.
- → Which cooking method yields best texture?
Both Instant Pot and air fryer methods result in tender chicken and veggies; air fryer gives a slightly crisp edge.
- → What garnishes enhance the dish?
Fresh parsley and lemon wedges brighten flavors and balance the richness of the chicken and vegetables.
- → Does this suit gluten-free or low-carb diets?
Yes, the ingredients and method are naturally gluten-free and low in carbs, suitable for various dietary styles.
- → What wine pairs well?
A crisp Sauvignon Blanc complements the savory and vibrant flavors of chicken and vegetables.