Best One Pan Balsamic Chicken Recipes

One-Pan Balsamic Chicken & Veggies Recipe by Tasty image

Provided by Tasty

Categories Dinner

Yield 2 servings

Number Of Ingredients 11

¼ cup italian salad dressing
3 tablespoons balsamic vinegar
1 ½ tablespoons honey
⅛ teaspoon red pepper flakes
1 lb chicken breast
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch / 5cm pieces
1 ½ cups carrot
1 cup grape tomatoes, halved

Steps:

In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
Season chicken with salt and pepper.
Cook chicken breasts on one side for 10 minutes, then turn. Add half of the dressing mixture, and cook for another 10 minutes. Chicken juices should run clear. Set chicken aside.
Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes. Plate veggies and chicken.
Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce.
Enjoy!

Nutrition Facts : Calories 717 calories, Carbohydrate 37 grams, Fat 28 grams, Fiber 8 grams, Protein 77 grams, Sugar 25 grams

One Pan Balsamic Chicken and Veggies Recipe - (4.6/5) image

Provided by á-170521

Number Of Ingredients 10

1/4 cup + 2 tablespoons Italian salad dressing
3 tablespoons balsamic vinegar
1 1/2 tablespoons honey
1/8 teaspoon crushed red pepper flakes (more or less to taste)
1 1/4 pounds chicken breast tenderloins
2 tablespoons olive oil
Salt and freshly ground black pepper
1 pound 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
1 cup grape tomatoes, halved

Steps:

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).

One Pan Balsamic Chicken Recipe - (4.2/5) image

Provided by KennyB07

Number Of Ingredients 9

1/4 cup Italian salad dressing
3 tablespoons balsamic vinegar
2 tablespoons honey
1 1/4 pounds chicken breast tenderloins
2 tablespoons olive oil
1/2 teaspoon Kosher salt and pinch freshly ground black pepper, to taste
1 pound fresh green beans, trimmed of tough ends, chopped into 2-inch pieces
8 ounces sliced mushrooms
1 cup grape tomatoes, halved

Steps:

Mix together dressing, balsamic vinegar and honey in a measuring cup. Heat 1 tablespoon of the oil and sauté the mushrooms for 4 minutes until they have started to brown, then add the green beans and cook for another 4 minutes or until the green beans are crisp-tender. Remove the vegetables from the pan, add the remaining oil and the chicken tenders. Sprinkle with salt and pepper and sauté until brown on each side. Remove from the pan. Add in the sauce and stir for a couple minutes until thickened into a glaze consistency. Add the chicken, green beans, and mushrooms back into the pan and add the tomatoes. Stir to coat everything evenly with the sauce.

One-Pan Balsamic Chicken & Veggies Recipe by Tasty image

Provided by @MakeItYours

Number Of Ingredients 11

¼ cup italian salad dressing
3 tablespoons balsamic vinegar
1 ½ tablespoons honey
⅛ teaspoon red pepper flakes
1 lb chicken breast
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch / 5cm pieces
1 ½ cups carrot
1 cup grape tomatoes, halved

Steps:

In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
Season chicken with salt and pepper.
Cook chicken breasts on one side for 10 minutes, then turn. Add half of the dressing mixture, and cook for another 10 minutes. Chicken juices should run clear. Set chicken aside.
Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes. Plate veggies and chicken.
Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce.
Enjoy!

One-Pan Balsamic Chicken and Asparagus image

Provided by @MakeItYours

Number Of Ingredients 11

1/4 c. balsamic vinegar
1/4 c. extra-virgin olive oil, divided
1 tbsp. honey
1 tbsp. Dijon mustard
2 cloves garlic, minced
pinch of crushed red pepper flakes
2 lb. chicken breast tenders
kosher salt
Freshly ground black pepper
1 lb. asparagus, woody ends trimmed
1 pt. cherry tomatoes, halved

Steps:

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.