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chicken and veggies in a bowl

One-Pan Balsamic Chicken and Asparagus

Kerri Jablonski
This one-pan balsamic chicken and asparagus recipe is one of my family's favorite easy dinner recipes.
Servings 4


  • 1/4 c. balsamic vinegar
  • 1/4 c. extra-virgin olive oil divided
  • 1 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 2 tbsp minced garlic
  • 1/4 tsp of crushed red pepper flakes
  • 1 lb. chicken breast cut into chunks
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. asparagus woody ends snapped off, cut in large pieces.
  • 1 pt. cherry tomatoes halved


  • Make vinaigrette: In a small bowl, whisk together balsamic, 2 tablespoons oil, honey, mustard, minced garlic, and red pepper flakes until combined.
  • Heat remaining oil in a large skillet over medium heat.  Add chicken, season with salt and pepper. Cook about 3 minutes per side. Remove from pan and set aside.
  • Add asparagus and tomatoes to the same pan the chicken was in,  season with salt and pepper. Cook until asparagus is bright green and tomatoes are slightly wilted, about 5 minutes.
  • 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,  an additional 5 minutes.


I go through so much garlic, I buy it preminced. It makes it easier to add more garlicky goodness whenever I want.
This recipe works well with both frozen and fresh asparagus. Don't cut your asparagus ends, but naturally allow them to break when you bend them.
If you want it to have more or less kick, adjust your red pepper flakes.
You can use regular tomatoes and quarter them, but they probably won't hold their shape.