Pin A flavorful hassle-free chicken & 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 I needed dinner fast & wanted something satisfying for my family that didn't need much cleanup. Everyone was happy and asked for seconds.
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
Instructions
- Prepare sauce:
- 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 well coated.
- Instant Pot method:
- Add 1/4 cup water to bottom of pot then transfer coated mixture into pot. Seal & cook on Manual high pressure for 10 minutes. Quick-release pressure and switch to Sauté for 3-5 minutes to reduce liquid if desired.
- Air Fryer method:
- Preheat to 375°F (190°C). Arrange coated chicken & veggies in basket single layer (cook in batches if needed). Air fry for 18-20 minutes shaking halfway until chicken cooked & vegetables tender.
- Serve:
- Serve hot garnished with parsley & lemon wedges.
Pin My kids love helping toss everything together in the bowl. It's a go-to dinner for busy evenings when we want something homemade but don't want to spend hours cooking.
Required Tools
You'll need an Instant Pot or Air Fryer a mixing bowl tongs or spatula knife and cutting board.
Allergen Information
This recipe contains mustard (in Dijon mustard). Review all ingredient labels if serving to anyone with allergies.
Nutritional Information
Per serving: 315 calories 15 g fat 23 g carbohydrates 23 g protein.
Pin A sprinkle of fresh parsley and a squeeze of lemon take this chicken & vegetable dinner to the next level. Serve it hot and enjoy easy gourmet at home.
Recipe Q&A
- → Can I swap chicken thighs with another protein?
Yes, boneless chicken breasts, salmon fillets, or tofu all work well and adjust cooking times as needed.
- → Which vegetables can I substitute for variety?
Try sturdy vegetables like carrots, zucchini, cauliflower, or swap in seasonal options that roast or steam easily.
- → What is the best cooking method?
Both Instant Pot and Air Fryer options yield juicy, tender results—choose based on equipment and time.
- → How can I enhance the flavor?
Add fresh herbs, a squeeze of lemon before serving, or pair with a crisp white wine for extra brightness.
- → Is this suitable for special diets?
It is gluten-free and low-carb; check all labels for mustard or hidden allergens if necessary.
- → How do I avoid soggy vegetables?
For crispier veggies, use the air fryer method or sauté briefly after pressure cooking to evaporate excess liquid.
