This One-Pan Balsamic Chicken and Asparagus recipe is a simple, healthy, and flavorful dish that’s perfect for busy weeknights. Juicy chicken breasts are cooked with tender asparagus and cherry tomatoe in a delicious balsamic glaze, all in one pan for easy cleanup. This meal is packed with protein, nutrients, and bold flavors, and it comes together in just 30 minutes!
1. One Pan Balsamic Chicken and Asparagus
Ingredients
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil, divided
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- Pinch of crushed red pepper flakes (optional)
- 2 pounds chicken breast tenders
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 pound asparagus, woody ends trimmed
- 1 pint cherry tomatoes, halved
Instructions
Step 1. Make the Balsamic Marinade
In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, crushed red pepper flakes (if using), and 2 tablespoons of the olive oil. Set aside.
Step 2. Season the Chicken
Pat the chicken breast tenders dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
Step 3. Sear the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken tenders in a single layer. Cook for 3-4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
Once the chicken is done, transfer it to a plate and cover with foil to keep warm.
Step 4. Cook the Vegetables
In the same skillet, add the remaining 1 tablespoon of olive oil, then add the asparagus. Cook for 3-4 minutes, stirring occasionally, until the asparagus is tender-crisp.
Add the halved cherry tomatoes to the pan and cook for an additional 2 minutes, just until the tomatoes begin to soften slightly.
Step 5. Add the Balsamic Glaze
Lower the heat to medium and pour the balsamic marinade into the skillet with the vegetables. Let the mixture simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy.
Step 6. Combine and Serve
Return the cooked chicken tenders to the skillet, nestling them among the asparagus and tomatoes. Spoon the balsamic glaze over the chicken and vegetables to coat everything evenly.
Let the dish cook for another 1-2 minutes to allow the flavors to meld together. Serve immediately, garnished with fresh herbs if desired.
2. Serving Suggestions
With Rice or Quinoa: Serve the chicken and asparagus over a bed of rice, quinoa, or couscous to soak up the balsamic glaze.
Mashed Potatoes: For a heartier meal, pair with creamy mashed potatoes
Salad: Serve alongside a simple mixed greens salad for a light and well-rounded meal.
3. Frequently Asked Questions
Can I use chicken thighs instead of tenders?
Yes! Boneless, skinless chicken thighs will work well in this recipe. They may take a few extra minutes to cook through, so be sure to check for doneness with a meat thermometer (internal temperature should reach 165°F/74°C).
Can I make this recipe ahead of time?
You can prep the chicken and marinade in advance, and store them separately in the refrigerator. Cook everything fresh when you’re ready to serve for the best flavor and texture.
How do I thicken the balsamic glaze?
If you prefer a thicker glaze, simmer the balsamic mixture for a few extra minutes to reduce it, or stir in 1/2 teaspoon cornstarch mixed with a little water to help it thicken faster.
With the tangy sweetness of the balsamic glaze and the fresh, vibrant vegetables, this meal is sure to become a family favorite. Plus, with minimal cleanup, it’s an easy option for any night of the week!
