One pan balsamic chicken

One pan meals are hot right now, and it’s no wonder. Throw everything in the pan, cook it all together for a few minutes, and viola! Dinner is served and cleaning up has never been easier. This week I stumbled across this delicious one pan balsamic chicken recipe and couldn’t believe how delicious it was! I will definitely be making this one again!



1/4 cup + 2 Tbsp Italian salad dressing

3 Tbsp balsamic vinegar

1 1/2 Tbsp honey

1/8 tsp crushed red pepper flakes

1 1/4 lbs chicken breast tenderloins

2 Tbsp olive oil

Salt and freshly ground black pepper

1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces

1 1/2 cups matchstick carrots

1 cup grape tomatoes, halved


In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.

Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 – 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.

Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).

More easy chicken recipe posts you may have missed: Chicken Recipes

| Honey Beer Chicken | Greek Yogurt Chicken | Smothered Chicken | Boneless Wings |


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