One Pan Balsamic Chicken and Veggies
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Tuesday, August 11, 2015

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One Pan Balsamic Chicken and Veggies

Kelly Mike - Tuesday, August 11, 2015


  • 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


  1. In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
  2. 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. 
  3. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through. 
  4. 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. 
  5. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. 
  6. Transfer veggies to plate or platter with chicken. 
  7. Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. 
  8. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top.


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