Description
This One Pan Balsamic Chicken and Veggies recipe is a quick, delicious, and healthy meal that combines tender chicken breast with fresh asparagus and juicy grape tomatoes, all coated in a flavorful balsamic honey glaze. Perfect for a weeknight dinner, it requires minimal cleanup and delivers a perfect balance of tangy, sweet, and savory flavors in just 25 minutes.
Ingredients
Scale
Marinade
- 1/3 cup Italian salad dressing
- 3 Tablespoons balsamic vinegar
- 1½ Tablespoons honey
- 1/4 teaspoon crushed red pepper flakes (adjust to heat preference)
Main
- 1 pound chicken breast tenderloins
- 2 Tablespoons olive oil
- Salt and pepper (to taste)
- 1 pound fresh asparagus, trimmed and cut in half
- 1 cup grape tomatoes, halved
Instructions
- Prepare Marinade: In a medium bowl, whisk together Italian salad dressing, balsamic vinegar, honey, and crushed red pepper flakes until well combined. Set this mixture aside as it will be used to coat both the chicken and vegetables.
- Cook Chicken: Heat olive oil in a non-stick 12-inch skillet over medium-high heat. Season the chicken breast tenderloins evenly with salt and pepper. Place them in the hot skillet and cook for 6 minutes on one side. Flip the chicken pieces and cook for another 6 minutes or until they are fully cooked through and have reached an internal temperature of 165°F (74°C).
- Glaze Chicken: Pour half of the balsamic marinade into the skillet and stir to evenly coat the chicken. This will infuse the chicken with a tangy and slightly sweet flavor. Once coated, remove the chicken from the skillet and place it on a plate. Cover the plate loosely with foil to keep the chicken warm.
- Cook Vegetables: Add the trimmed and halved asparagus to the warm skillet. Season with salt and pepper. Stir continuously and cook the asparagus for about 5 minutes or until it becomes crisp-tender, maintaining a fresh texture and bright color.
- Add Tomatoes and Combine: Return the cooked chicken to the skillet, adding the halved grape tomatoes as well. Pour the remaining balsamic marinade over the contents and gently stir everything together. Continue cooking for another 5 minutes until the chicken, asparagus, and tomatoes are heated through and well coated with the glaze.
- Serve: Once everything is nicely cooked and glazed, serve the balsamic chicken and vegetables immediately for the best flavor and texture. Enjoy your healthy, one-pan meal!
Notes
- Adjust red pepper flakes depending on your desired spice level.
- Use chicken breast tenderloins for even cooking and quicker cook time.
- Make sure to not overcook the asparagus to maintain its crispness.
- You can add other vegetables like bell peppers or zucchini if desired.
- Leftovers can be refrigerated and reheated within 2 days.
