Description
This One Pan Balsamic Chicken and Veggies recipe combines tender chicken breast tenderloins with fresh asparagus and juicy grape tomatoes cooked in a flavorful balsamic and Italian dressing marinade. Ready in just 25 minutes, it’s a quick, healthy, and delicious meal that requires only one skillet, making cleanup easy. The balance of sweet honey, tangy balsamic vinegar, and a hint of red pepper flakes creates a savory dish perfect for busy weeknights.
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 taste)
Main Ingredients
- 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 the Marinade: In a medium bowl, whisk together the Italian salad dressing, balsamic vinegar, honey, and crushed red pepper flakes until well combined. Set aside to let the flavors meld.
- Cook the Chicken: Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Season the chicken tenderloins with salt and pepper, then arrange them evenly in the skillet. Cook for about 6 minutes on one side until golden, then flip and cook another 6 minutes or until the chicken is cooked through. Pour half of the prepared balsamic marinade into the skillet and stir to coat the chicken pieces thoroughly. Remove the chicken from the skillet and place it on a plate; cover with foil to keep warm.
- Sauté the Vegetables: In the same warm skillet, add the asparagus and season with salt and pepper. Stir and cook for approximately 5 minutes until the asparagus is crisp-tender.
- Combine and Finish Cooking: Return the chicken to the skillet, add the halved grape tomatoes, and pour in the remaining marinade. Gently stir everything together and cook for another 5 minutes, allowing the flavors to blend and the tomatoes to soften slightly. Ensure all ingredients are heated through.
- Serve: Serve the chicken and vegetables immediately for the best flavor and enjoy your quick, one-pan meal.
Notes
- You can adjust the crushed red pepper flakes based on your desired spice level.
- To save time, use pre-trimmed asparagus and pre-cut tomatoes if available.
- For extra flavor, marinate the chicken in the balsamic mixture for 30 minutes before cooking.
- This recipe can be easily doubled for more servings.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
