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 lazy gourmet chicken and veggie one-pot, I was amazed by how quickly dinner came together and how every bite tasted as if I spent hours in the kitchen.
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 Marinade:
- 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 everything is well coated.
- Instant Pot Cooking:
- Add 1/4 cup water to the pot. Transfer the coated mixture to the pot. Seal and cook on Manual high pressure for 10 minutes. Quick-release pressure, then use Sauté for 3 to 5 minutes to reduce liquid if desired.
- Air Fryer Cooking:
- Preheat to 375°F (190°C). Arrange chicken and vegetables in the basket in a single layer, cooking in batches if needed. Air fry for 18 to 20 minutes, shaking halfway, until chicken is cooked through and vegetables are tender.
- Serve:
- Serve hot, garnished with parsley and lemon wedges.
Save My family loves gathering around the table for this meal, and the simple cleanup means more quality time together after dinner.
Required Tools
Instant Pot or Air Fryer, mixing bowl, tongs or spatula, knife, cutting board
Allergen Information
Contains mustard. Always check label ingredients for hidden allergens.
Nutritional Information
Calories: 315. Total Fat: 15 g. Carbohydrates: 23 g. Protein: 23 g per serving.
Save This easy one-pot chicken and veggie recipe makes weeknights delicious and stress-free. Enjoy every bite and fewer dishes!
Recipe Guide
- → Can I use chicken breasts instead of thighs?
Yes, substitute boneless skinless chicken breasts for thighs. Adjust cooking time to avoid dryness.
- → What vegetables work well in this dish?
Sturdy veggies such as carrots, zucchini, or cauliflower can replace or complement the selected vegetables.
- → Is an air fryer or Instant Pot better for this?
Both work well! Instant Pot provides juicy results; air fryer offers crisp veggies and chicken.
- → How do I make this low carb or gluten-free?
The dish is naturally gluten-free and low carb. Check all ingredient labels for hidden allergens.
- → Can I add other proteins besides chicken?
Absolutely. Try salmon fillets or tofu for variety. Adjust cooking times as needed for different proteins.
- → How should I garnish for best flavor?
Sprinkle with fresh parsley and serve with lemon wedges to brighten flavors and add visual appeal.