One Pan Balsamic Chicken and Asparagus

One Pan Balsamic Chicken and Asparagus

One Pan Balsamic Chicken and Asparagus is an easy recipe that's perfect for dinner. With chicken breasts, fresh asparagus, and a savory balsamic sauce, this simple meal comes together in no time!

Course Main Course

Cuisine American

Keyword balsamic chicken, one pan balsamic chicken and asparagus, one pan recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 331

Author Gayle

Equipment

Ingredients

Balsamic Chicken:

⅓ cup balsamic vinegar
3 tablespoons olive oil
2 teaspoons minced garlic
2 teaspoons dijon mustard
2 teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper
4 boneless skinless chicken breasts
Balsamic glaze, for drizzling (if desired)

Asparagus:

1 pound fresh asparagus (ends trimmed)
2 tablespoons olive oil
Salt and pepper (to taste)

Instructions

In a medium mixing bowl, add balsamic vinegar, olive oil, garlic, mustard, basil, rosemary, salt, and pepper. Whisk to combine. Set aside.
Place chicken breasts in a large, resealable bag (such as a gallon ziploc bag) or large bowl. Add balsamic mixture, seal bag, and gently knead bag to distribute sauce. **If time allows, refrigerate for 30 minutes or up to 24 hours.**
When ready to cook, preheat oven to 400°F. Remove chicken from bag/bowl and place onto a large sheet pan or large skillet. Bake for 20-25 minutes, or until chicken reaches 165°F.
As chicken is cooking, spread asparagus out on a cutting board or pan. Drizzle with olive oil and season with salt and pepper. Toss to coat.
When chicken has about 12-14 minutes left to cook, remove skillet/pan from oven. Carefully nestle asparagus around chicken. Return to oven and cook for remaining time. Remove from oven and drizzle with balsamic glaze for extra flavor, if desired.
**If adding asparagus to a skillet, it may need more time to cook because of the smaller space. If adding asparagus to a baking pan, it will take a shorter time to cook (roughly 10-12 minutes) because of not being crowded.

Notes

You can use a large, oven-proof skillet or sheet pan to make this recipe. The sheet pan will allow for more room for the chicken and asparagus to cook.
Chicken and asparagus will last in an airtight container in the refrigerator for up to four days.
See my tips and tricks for making this Balsamic Chicken and Asparagus above the recipe box.

Nutrition