Pin this 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 recipe after a particularly busy day when I wanted something quick yet satisfying. The combination of juicy chicken and colorful veggies made dinner feel special without spending 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
- Fresh parsley (optional garnish): 2 tbsp, chopped
- Lemon wedges (for serving): as desired
Instructions
- Whisk sauce:
- In a large bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and pepper.
- Coat everything:
- Add chicken thighs, baby potatoes, broccoli, bell pepper, and red onion to the bowl. Toss until everything is well coated.
- Instant Pot:
- 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 to 5 minutes to reduce liquid, if desired.
- Air Fryer:
- 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 to 20 minutes, shaking halfway, until chicken is cooked through and vegetables are tender.
- Serve:
- Serve hot, garnished with parsley and lemon wedges.
Pin this This recipe has become a weeknight staple in our home. The whole family gathers in the kitchen, eager to see which veggies are included each time. It's always a fun surprise and brings everyone together.
Recipe Variations
Swap chicken thighs for salmon fillets or tofu for a tasty twist. You can also use other sturdy vegetables like carrots, zucchini, or cauliflower depending on what you have.
Serving Suggestions
This dish pairs well with a crisp white wine such as Sauvignon Blanc. Serve with extra lemon wedges for brightness.
Nutrition Highlights
Each serving provides approximately 315 calories, 15 g fat, 23 g carbohydrates, and 23 g protein. It's a great balanced meal for any night of the week.
Pin this Serve this lazy gourmet chicken and vegetable dish for a cozy dinner that delivers delicious flavor in every bite. Cleanup is a breeze so you can relax after your meal.
Frequently Asked Recipe Questions
- → Can I substitute chicken thighs?
Yes, boneless chicken breasts, salmon fillets, or tofu work well for this dish without changing the core method.
- → Which vegetables can be used?
Baby potatoes, broccoli, bell pepper, and onion are suggested, but carrots, zucchini, or cauliflower are tasty alternatives.
- → How do I prevent soggy results?
Use the air fryer option for crispier vegetables, or reduce excess liquid in the Instant Pot using the Sauté setting.
- → Is this meal gluten-free and low carb?
Yes, all ingredients are naturally gluten-free and low in carbohydrates, suitable for various dietary preferences.
- → Can I prepare this in advance?
You can chop vegetables and marinate chicken ahead, then cook fresh for best texture and flavor.
- → How should leftovers be stored?
Refrigerate in an airtight container up to 3 days; reheat gently in microwave or skillet to preserve tenderness.