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One Pan Balsamic Chicken and Veggies
4.5 from 6 votes

One Pan Balsamic Chicken and Veggies

Balsamic vinegar and honey creates a glaze to coat tender chicken and veggies. This amazing meal is made in just one pan for easy clean-up!

Prep Time
10 mins
Cook Time
15 mins
Servings: 4
Course: Main Course, Dinner, Others
Cuisine: American, International, Vegetarian

Ingredients

  • 1/3 cup Italian salad dressing
  • 3 Tablespoons balsamic vinegar
  • 1½ Tablespoons honey
  • 1/4 teaspoon red pepper flakes more or less depending on heat tolerance, crushed
  • 1 pound chicken breast tenderloin
  • 2 Tablespoons olive oil
  • salt to taste
  • black pepper to taste
  • 1 pound asparagus trimmed of ends, then cut in half, fresh
  • 1 cup grape tomatoes halved

Instructions

    Cup of Yum
  1. In a medium bowl, whisk together Italian salad dressing, balsamic vinegar, honey and red pepper flakes. Set aside.
  2. Heat olive oil in a non-stick 12-inch skillet over medium-high heat. Season chicken with salt and pepper then set chicken evenly in skillet. Cook for 6 minutes, then flip to other side and cook another 6 minutes or until cooked through. Add half of the balsamic mixture to skillet and stir to coat chicken. Remove chicken from skillet and place on a plate. Cover plate with foil to keep warm.
  3. Add asparagus to warm skillet. Season with salt and pepper. Stir and cook for 5 minutes or until crisp-tender. Add chicken back to skillet along with the grape tomato halves. Pour in the rest of the marinade. Gently stir and cook another 5 minutes or until everything is heated through. Serve immediately and enjoy!