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.
I first made this on a weeknight when time was short and everyone was hungry. The combination of simple prep and big flavors made it an instant family favorite.
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
- Mix the Marinade:
- Whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper in a large bowl.
- Coat Chicken and Vegetables:
- Add chicken thighs, potatoes, broccoli, bell pepper, and onion to the bowl, tossing until everything is well coated.
- Instant Pot Method:
- Add 1/4 cup water to the bottom of the pot, transfer coated mixture, 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 air fryer to 375°F (190°C). Arrange 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 fresh parsley and lemon wedges.
Save My kids love piling extra veggies onto their plates and squeezing a little lemon over the top for brightness. It's always a meal everyone agrees on.
Required Tools
Instant Pot or Air Fryer, mixing bowl, tongs or spatula, knife and cutting board
Allergen Information
This dish contains mustard from Dijon mustard. Please check all ingredient labels for any hidden allergens.
Nutritional Information
Per serving: Calories: 315, Total Fat: 15 g, Carbohydrates: 23 g, Protein: 23 g
Save Make this recipe your go-to for quick gourmet dinners with zero fuss. Cleanup is as easy as the cooking!
Recipe FAQ
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well. Adjust cooking time slightly for thickness.
- → What vegetables can I substitute?
Feel free to replace with carrots, zucchini, cauliflower, or any sturdy, quick-cooking vegetables.
- → Is this dish suitable for gluten-free diets?
Absolutely—every ingredient is naturally gluten-free. Always check labels on packaged items.
- → How do I serve this meal?
Serve hot and garnish with fresh parsley and lemon wedges. Complements crisp white wine nicely.
- → Which kitchen tools do I need?
You'll need an Instant Pot or air fryer, mixing bowl, tongs or spatula, knife, and cutting board.
- → What is the best cooking method?
Both Instant Pot and air fryer produce juicy, tender chicken with well-cooked vegetables. Choose your preference!