One-Pan Balsamic Chicken and Asparagus Recipe
Did you ever try the one-pan balsamic chicken and asparagus recipe? We’re always seeking new ways to spice up our weeknight chicken dinner, and this one-pan recipe is one we return to time and again when we’re craving something light and easy.
In this dish, chicken, asparagus, and cherry tomatoes are cooked with a strong, acidic, yet sweet homemade balsamic glaze, so you can enjoy a meal with maximum taste and minimal mess. It’s also as versatile as it is simple: this meal is perfect for spring, but you can swap out the vegetables for whatever is in season to enjoy it all year.
|PREP TIME||20 mins|
|TOTAL TIME||20 mins|
how to cook One-Pan Balsamic Chicken and Asparagus Recipe
One-Pan Balsamic Chicken and Asparagus Recipe: Ingredients
- a quarter cup of balsamic vinegar
- a quarter cup of extra-virgin olive oil, split
- 1 tablespoon honey
- 1 tbsp. Dijon mustard
- 2 garlic cloves, minced pinch of crushed red pepper flakes
- 2-pound tender chicken breasts
- salt that is kosher
- ground black pepper, freshly ground
- 1 pound asparagus, woody ends removed
- 1 cup halved cherry tomatoes
One-Pan Balsamic Chicken and Asparagus Recipe: Directions
To make the vinaigrette, mix together the balsamic vinegar, 2 tablespoons oil, honey, mustard, garlic, and red pepper flakes in a small bowl until blended. Place aside.
In a large skillet over medium heat, heat the remaining oil. Season the chicken with salt and pepper, then sear until brown, about 3 minutes per side. Set aside after removing from the pan.
To the pan, add the asparagus and tomatoes, season with salt and pepper, and simmer for 5 minutes, or until the asparagus is brilliant green and the tomatoes are slightly wilted.
Push the vegetables to the side, throw the chicken back in, and drizzle with vinaigrette. 5 minutes more, toss the vegetables and chicken until the chicken is cooked through and the vinaigrette has thickened. Ref.
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