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 made this one-pot chicken dinner was after a busy day when I had almost no energy to fuss over dinner. I threw everything in the Instant Pot and was amazed at how flavorful and juicy everything turned out. Ever since then it's become my go-to for lazy gourmet evenings.
Ingredients
- Boneless skinless chicken thighs: About 1 lb (450 g). Tender and flavorful protein base.
- Baby potatoes: 2 cups halved. Adds substance and natural sweetness.
- Broccoli florets: 2 cups. Brings vibrant color and texture.
- Red bell pepper: 1 sliced. Mild sweetness and crunch.
- Small red onion: Cut into wedges. A hint of zing.
- Olive oil: 3 tbsp. Helps bind and flavor the dish.
- Dijon mustard: 1 tbsp. Tangy depth.
- Balsamic vinegar: 1 tbsp. Balances and enhances flavors.
- Garlic powder: 2 tsp. Savory note.
- Dried thyme: 1 tsp. Earthy herb.
- Dried oregano: 1 tsp. Classic aromatic.
- Smoked paprika: 1 tsp. Subtle smokiness.
- Salt: 1/2 tsp. Seasoning.
- Black pepper: 1/4 tsp. Mild heat.
- Chopped fresh parsley: 2 tbsp optional for garnish.
- Lemon wedges: For serving.
Instructions
- Make Sauce:
- In a large bowl whisk together olive oil Dijon mustard balsamic vinegar garlic powder thyme oregano smoked paprika salt and pepper.
- Add Main Ingredients:
- Add chicken thighs baby potatoes broccoli bell pepper and red onion to the bowl. Toss until everything is well coated.
- Instant Pot Cooking:
- 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 Cooking:
- 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.
Save This was the meal my family asked for repeatedly during busy school weeks. Everyone loved the way the veggies soaked up flavor and the clean-up was so simple we had time for a quick walk afterward.
Required Tools
Instant Pot or Air Fryer mixing bowl tongs or spatula knife and cutting board are all you need for prep and cooking.
Allergen Information
Contains mustard in Dijon mustard. Always check ingredient labels for hidden allergens if preparing for someone with sensitivities.
Nutritional Information
Calories: 315 Total Fat: 15 g Carbohydrates: 23 g Protein: 23 g per serving. Calculated using boneless skinless chicken thighs and specified vegetables only.
Save A squeeze of lemon right before serving adds a burst of brightness. Enjoy your gourmet dinner with almost zero cleanup!
Recipe Help & FAQs
- → Can I use other proteins instead of chicken thighs?
Yes, boneless chicken breasts, salmon fillets, or tofu work well. Adjust cook times as needed.
- → Which vegetables can be substituted in this dish?
Try carrots, zucchini, cauliflower, or other sturdy vegetables for variety and texture.
- → What's the best cooking method for juicy results?
Both Instant Pot and Air Fryer retain moisture and tenderness. Instant Pot yields slightly juicier chicken.
- → How do I know when the chicken is cooked through?
Chicken should reach 165°F (74°C) internally. Look for firm texture and clear juices.
- → Are there wine pairings for this dish?
A crisp Sauvignon Blanc or similar white wine makes a refreshing complement to the flavors.
- → Can this be made ahead of time?
Yes. Assemble and refrigerate ingredients in advance, then cook just before serving for best freshness.