This One-Pan Balsamic Chicken and Asparagus dish is simple and tasty! You get juicy chicken and fresh asparagus cooked together in a sweet balsamic sauce. Yum!
Cleaning up after dinner is a breeze since it all cooks in one pan! I love how the flavors mix together—it’s a weeknight winner that even my pickiest eaters enjoy!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish as they cook quickly and stay moist. If you’re looking for a leaner option, turkey cutlets work great too!
Asparagus: Fresh asparagus adds a nice crunch and flavor. If you can’t find it or prefer another green, broccoli or green beans make excellent substitutes.
Balsamic Vinegar: This balsamic glaze provides a sweet tanginess essential to the dish. If you want a milder flavor, try using apple cider vinegar or a light vinegar mixed with a bit of sugar.
Honey: Honey balances the acidity of the vinegar. If you’re looking for a vegan option, maple syrup does a nice job, too. You can adjust sweetness to your taste.
Garlic: Freshly minced garlic adds depth of flavor. If you’re out of fresh garlic, garlic powder can serve in a pinch, but use less since it’s more concentrated.
How Do I Keep My Chicken Juicy and Flavorful?
To keep your chicken moist, it is important to brown it properly and then cook it gently in the oven. Here’s how:
- Make sure the skillet is hot before adding the chicken; this helps to sear the surface, locking in juices.
- Cook the chicken just until golden brown, about 3-4 minutes on each side. It doesn’t need to be fully cooked at this stage.
- Once you pour the balsamic mixture over the chicken, it creates a flavorful sauce that keeps the chicken moist as it bakes.
- Always check the internal temperature with a meat thermometer; aim for 165°F (75°C) for perfectly cooked chicken.
How to Make One-Pan Balsamic Chicken and Asparagus
Ingredients You’ll Need:
For the Chicken and Veggies:
- 2 lbs boneless, skinless chicken breasts
- 2 cups asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 1 medium carrot, julienned (optional for added color and texture)
For the Sauce:
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs (or mixed herbs)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious One-Pan Balsamic Chicken and Asparagus recipe takes about 10 minutes for preparation and 20-25 minutes for cooking. In total, you’ll spend about 35-40 minutes from start to finish, which is perfect for a quick and satisfying dinner!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). While the oven is heating, grab a small bowl and whisk together the balsamic vinegar, olive oil, honey, minced garlic, Italian herbs, salt, and pepper. This will be the tasty sauce for your chicken and veggies!
2. Sear the Chicken:
In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. While the oil heats up, season the chicken breasts with a little salt and pepper. Once the oil is hot, add the chicken breasts to the skillet and cook them for about 3-4 minutes on each side until they’re golden brown. This step gives the chicken a nice color and flavor!
3. Add the Sauce and Veggies:
Once your chicken is beautifully browned, pour the balsamic mixture you made earlier over the chicken in the skillet. Then, add the asparagus, cherry tomatoes, and julienned carrots (if you decided to use them) around the chicken, spreading them out evenly.
4. Bake to Perfection:
Now it’s time for the oven! Carefully transfer the skillet to your preheated oven and bake for 15-20 minutes. You want the chicken to be cooked through, so check that the internal temperature reaches 165°F (75°C).
5. Serve and Enjoy:
After baking, remove the skillet from the oven and let it sit for a few minutes. Drizzle any remaining sauce from the pan over the chicken and veggies to keep everything juicy and flavorful. Serve warm, and feel free to garnish with extra herbs if you like. Enjoy your delightful meal!
Can I Substitute Chicken Thighs for Chicken Breasts?
Absolutely! Chicken thighs work great in this recipe and will give you a juicier result. Just ensure that you adjust the cooking time slightly, as thighs may take a couple of extra minutes to reach the proper internal temperature of 165°F (75°C).
What If I Don’t Have Balsamic Vinegar?
No problem! You can substitute balsamic vinegar with red wine vinegar or a mix of red wine vinegar and a bit of sugar for sweetness. Adjust the amount to taste, starting with about 2 tablespoons and adding more if needed.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove, adding a splash of water or broth if needed to keep it juicy.
Can I Add Other Vegetables?
Definitely! Feel free to include other veggies like bell peppers, zucchini, or onions. Just make sure to cut them into similar sizes to ensure even cooking. Add them to the skillet alongside the asparagus and tomatoes for a delicious mix!
