One-Pan Balsamic Chicken and Asparagus
Source link
Yields: 4
Instructions
Make vinaigrette: In a small bowl, whisk together balsamic, 2 tablespoons oil, honey, mustard, garlic, and red pepper flakes until combined. Set aside. In a large skillet over medium heat, heat remaining oil. Add chicken, season with salt and pepper, and sear until golden, about 3 minutes per side. Remove from pan and set aside. To pan, add asparagus and tomatoes, season with more salt and pepper, and cook until asparagus is bright green and tomatoes are slightly wilted, 5 minutes or so. Move veggies to one side, add chicken back in and pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette is thickened, 5 minutes more.
Ingredients
Use the buttons to send items to pantry, shopping, or a custom list.
Log in to save ingredients to your pantry or shopping lists.
-
balsamic vinegar Notes: 1/4
-
extra-virgin olive oil Notes: 1/4, divided
-
tbsp. honey Notes: 1
-
tbsp. Dijon mustard Notes: 1
-
garlic Notes: 2 cloves, minced
-
Pinch of crushed red pepper flakes
-
lb. chicken breast tenders Notes: 2
-
kosher salt
-
Freshly ground black pepper
-
lb. asparagus Notes: 1, woody ends trimmed
-
pt. cherry tomatoes Notes: 1, halved