One Pan Balsamic Chicken and Veggies
Try this One Pan Balsamic Chicken and Veggies recipe, or contribute your own.
Try this One Pan Balsamic Chicken and Veggies recipe, or contribute your own.
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 cup grape tomatoes halved
- 1/4 cup + 2 tbsp italian salad dressing (i recommend using
- 3 tbsp balsamic vinegar
- 1 1/2 tbsp honey
- 1/8 tsp crushed red pepper flakes (more or less to taste)
- 1 1/4 lbs chicken breast tenderloins
- 1 lb fresh asparagus trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. green beans are another good option)
- 1 1/2 cups matchstick carrots
- Carbohydrate 25.8114306666667 g
- Cholesterol 109.618066666667 mg
- Fat 17.5967115952381 g
- Fiber 5.68546317849159 g
- Protein 43.5094088095238 g
- Saturated Fat 1.83082533333333 g
- Serving Size 1 1 - 4 serving (502g)
- Sodium 425.0237 mg
- Sugar 20.1259674881751 g
- Trans Fat 15.6064479285714 g
- Calories 411 calories
Step-by-step
- 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).
Cooking everything in a single twelve-inch skillet creates distinct timing conflicts between dense root vegetables and lean proteins. Chicken breast tenderloins require rapid searing over medium-high heat to reach an internal temperature of 165 degrees Fahrenheit without drying out, while denser items like matchstick carrots demand direct contact with hot oil and continuous stirring to soften properly without burning. Removing the cooked chicken before introducing the asparagus prevents overcooking, allowing the residual pan juices and remaining dressing mixture to reduce for approximately one minute until slightly thickened. Honey in the marinade caramelizes quickly when exposed to direct heat, meaning temperature management requires constant attention to prevent acrid flavors from developing in the reduction step. For those considering adjustments, swapping the asparagus for green beans alters the required cooking window slightly since green beans retain more structural rigidity under sustained heat. Storing leftovers requires careful container management because acidic vinegars and tomatoes can react with certain metals if left in uncoated cookware overnight. Sealed airtight containers keep the cooked chicken and vegetables safe for up to three days in the refrigerator. Reheating this dish presents textural challenges since poultry proteins tighten further upon secondary thermal exposure. Gentle microwave warming at fifty percent power preserves moisture far better than high-heat stovetop revival.
