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.
I first made this recipe on a hectic Tuesday night when I needed dinner in a hurry and wanted something nourishing. It has quickly become a staple because of the simple steps and the delicious flavors that come together with little work.
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): 2 tbsp, chopped
- Lemon wedges (optional): for serving
Instructions
- Make the marinade:
- In a large bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, thyme, oregano, smoked paprika, salt, and pepper.
- Toss ingredients:
- 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.
- Serve:
- Serve hot, garnished with parsley and lemon wedges.
Save This meal is a hit with my family, who gather around the table eager for seconds. It makes weeknights more special despite our busy schedules.
Variations & Substitutions
Try swapping the chicken for salmon fillets or tofu, or use other vegetables like carrots, zucchini, or cauliflower. This dish is easily adaptable to what you have on hand.
Serving Suggestions
Serve the chicken and vegetables with a crisp white wine such as Sauvignon Blanc or a simple green salad on the side to keep dinner light and bright.
Nutrition Info
Each serving provides approximately 315 calories, 15 g total fat, 23 g carbohydrates, and 23 g protein, so it fits well for those following gluten-free or low-carb diets.
Save This Lazy Gourmet Chicken & Vegetable One-Pot turns busy nights into delicious comfort easily. You'll love the satisfying taste and minimal work required.
Recipe FAQ
- → Can I use different vegetables in this dish?
Yes, feel free to substitute sturdy vegetables like carrots, zucchini, or cauliflower according to personal preference.
- → How do I know when the chicken is cooked?
Chicken should reach an internal temperature of 165°F (74°C) and appear juicy with no pinkness inside.
- → What are some protein alternatives?
Boneless skinless chicken breasts, salmon fillets, or tofu work well as alternative proteins in this one-pot meal.
- → Which cooking method yields crispier vegetables?
The air fryer method produces vegetables with slightly crisp edges, while the Instant Pot results in softer textures.
- → Can I prepare the meal ahead of time?
You can cut and marinate the chicken and vegetables in advance. Cook right before serving for best results.
- → Is this suitable for gluten-free diets?
Yes, all ingredients used are naturally gluten-free. Always check product labels for hidden gluten sources.