One Pan Chicken And Asparagus
Make dinner a breeze with this One Pan Chicken and Asparagus! Juicy chicken and tender asparagus are cooked together in one pan, soaking up all the delicious flavors. It's a quick, easy, and healthy meal that's perfect for busy weeknights!
Ingredients
- 1 lb Chicken Tenderloins
- 10 - 12 Asparagus Stalks
- 1 cup Cherry Tomatoes
- ¾ cup White Button Mushrooms
- 2 tablespoon Olive Oil
- Pinch Salt And Pepper
- ⅓ cup Zesty Italian Dressing
- 2 tablespoon Balsamic Vinegar
- 2 tablespoon Honey
- 1 tablespoon Dijon Mustard
- 1 tablespoon Shallot diced
Instructions
- Season the Chicken: Generously salt and pepper both sides of the chicken tenders.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken tenders and cook for about 6 minutes, flipping halfway through until golden and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Prepare the Vegetables: While the chicken cooks, prepare your vegetables. Trim the asparagus and cut into 1-inch pieces, slice the mushrooms, and halve the cherry tomatoes.
- Make the Dressing: In a small bowl, whisk together the Italian dressing, balsamic vinegar, honey, Dijon mustard, and diced shallot.
- Cook the Vegetables: Add the mushrooms to the same skillet and cook for 1 minute. Add the asparagus and cook for an additional 2-3 minutes until it begins to soften and slightly brown. Then, add the tomatoes.
- Combine and Simmer: Pour the dressing over the vegetables in the skillet. Allow the mixture to simmer for 2-3 minutes until the sauce thickens slightly.
- Add the Chicken: Return the chicken tenders to the skillet and toss to coat them and the vegetables evenly with the dressing.
- Serve: Transfer everything to a plate and serve immediately.
Notes
Refrigerate Properly: Store cooked chicken and asparagus in separate airtight containers in the refrigerator. Asparagus should be stored in the crisper drawer or wrapped in a damp paper towel to maintain freshness.
Use Within 3-4 Days: Consume stored chicken and asparagus within 3-4 days to ensure optimal freshness and flavor.
Freezing: If planning to freeze, store cooked chicken and asparagus separately in freezer-safe containers or bags. Ensure they are tightly sealed to prevent freezer burn.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 33gProtein: 52gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 145mgSodium: 752mgPotassium: 1367mgFiber: 3gSugar: 28gVitamin A: 1057IUVitamin C: 26mgCalcium: 57mgIron: 4mg
Tried this recipe?Let us know how it was!