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’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I first made this recipe after a hectic workday when I wanted something comforting yet quick. The whole family loved how the vegetables and chicken came out perfectly cooked and flavorful in just one pot.
Ingredients
- Boneless skinless chicken thighs: 4 thighs (about 1 lb/450 g)
- Baby potatoes: 2 cups, halved
- Broccoli florets: 2 cups
- Red bell pepper: 1, sliced
- Small red onion: 1, 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
- Make sauce and prep:
- Whisk together olive oil Dijon mustard balsamic vinegar garlic powder thyme oregano smoked paprika salt and pepper in a large bowl.
- Toss ingredients:
- Add chicken thighs potatoes broccoli bell pepper and onion to the bowl. Toss until well coated.
- Instant Pot:
- Add 1/4 cup water to the bottom then transfer coated mixture. Seal and cook on Manual high pressure for 10 minutes. Quick-release pressure then Sauté for 3-5 minutes to reduce liquid if desired.
- Air Fryer:
- Preheat to 375°F (190°C). Arrange mixture in a single layer (batch as needed). Air fry 18-20 minutes shaking halfway until chicken is cooked and vegetables are tender.
- Serve:
- Garnish with parsley and lemon wedges serve hot.
Save This dish has become a weeknight staple in our home and my kids always ask for seconds. It's so easy even my partner loves helping with the prep.
Variations & Serving Ideas
Experiment with different proteins or vegetables for variety. Serve with a crisp green salad or garlic bread for a complete meal.
Required Tools
Use an Instant Pot or Air Fryer mixing bowl tongs knife and cutting board for best results.
Nutritional Information
Calories per serving: 315. Fat: 15 g. Carbohydrates: 23 g. Protein: 23 g.
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Enjoy this one-pot meal for delicious flavor and minimal fuss every time. You'll love making (and eating) it again and again.
Recipe FAQ
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works well. Adjust cook time for thickness to ensure juicy results.
- → Which vegetables can I substitute?
Try carrots, zucchini, or cauliflower. Use sturdy vegetables that hold up to pressure or air frying.
- → What are the best garnishes?
Fresh parsley and a squeeze of lemon add brightness. Chives or dill can also complement the dish.
- → Can I prepare this ahead?
Yes, assemble ingredients and refrigerate, then cook when ready. Leftovers reheat well for 2-3 days.
- → What wine pairs best?
A crisp white wine, such as Sauvignon Blanc, pairs wonderfully with the flavors and texture.
- → Is this dish suitable for special diets?
It is gluten-free and low carb. Use tofu for a vegetarian version if desired.