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.
The first time I made this, my whole family was amazed at how delicious and tender everything turned out with such little fuss. With just a bit of mixing and tossing, dinner was on the table in less than 40 minutes.
Ingredients
- Protein: 4 boneless skinless chicken thighs (about 1 lb/450 g)
- Vegetables: 2 cups baby potatoes (halved), 2 cups broccoli florets, 1 red bell pepper (sliced), 1 small red onion (cut into wedges)
- Sauces & Seasonings: 3 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp balsamic vinegar, 2 tsp garlic powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper
- Optional Garnish: 2 tbsp chopped fresh parsley, lemon wedges (for serving)
Instructions
- Mix sauce & seasoning:
- In a large bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and pepper.
- Add chicken & veggies:
- 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.
- Serving:
- Serve hot, garnished with parsley and lemon wedges.
Pin My kids love helping toss the sauce over the chicken and veggies, making this meal a fun way to get everyone involved.
Required Tools
Instant Pot or Air Fryer, mixing bowl, tongs or spatula, knife and cutting board
Allergen Information
Contains mustard (in Dijon mustard). Check all ingredient labels for hidden allergens.
Nutritional Information
Calories: 315, Total Fat: 15 g, Carbohydrates: 23 g, Protein: 23 g (per serving)
Pin This Chicken & Vegetable One-Pot is a go-to for busy days. Serve it with lemon wedges for a refreshing finish!
Recipe Q&A
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts can be substituted. Adjust cooking time for thickness as needed.
- → Are other vegetables suitable for this dish?
Carrots, zucchini, cauliflower, and other sturdy vegetables work well in place of listed ingredients.
- → Can the dish be made vegetarian?
Swap chicken with tofu or additional vegetables for a flavorful vegetarian version.
- → What white wine pairs best with the flavors?
Sauvignon Blanc is an excellent match, enhancing the mustard and herb notes.
- → Is this suitable for gluten-free and low-carb diets?
Yes, all ingredients are naturally gluten-free and the use of potatoes keeps carbs moderate.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to three days. Reheat gently before serving.