If you’re craving a meal that blends simplicity with vibrant flavors, then the One Pan Balsamic Chicken with Cherry Tomatoes and Asparagus Recipe is about to become your new favorite weeknight dinner. This dish combines juicy, perfectly seared chicken breasts with the tangy sweetness of balsamic vinegar, the freshness of cherry tomatoes, and the crisp bite of asparagus, all cooked together in one skillet. Not only does it deliver an impressive taste, but it also saves you from a pile of dishes, making dinner both delightful and hassle-free.
Ingredients You’ll Need
Every ingredient in this recipe is a key player, contributing to the perfect balance of flavor, texture, and color. These simple components come together effortlessly to create a dish that’s both elegant and comforting.
- 4 boneless, skinless chicken breasts: The hearty base of the dish, providing tender, juicy protein.
- 1/2 teaspoon salt: Enhances the natural flavors while seasoning the chicken evenly.
- 1/4 teaspoon black pepper: Adds a subtle warmth and depth.
- 2 tablespoons olive oil: For searing the chicken and sautéing the vegetables to perfection.
- 1 cup cherry tomatoes, halved: Bursting bursts of sweetness that soften during cooking.
- 1 cup asparagus, trimmed and cut into 2-inch pieces: Brings a fresh, crisp texture and beautiful green color.
- 1/2 cup balsamic vinegar: The star ingredient that lends a rich, tangy glaze to the dish.
- 1 tablespoon honey: Balances acidity with a touch of natural sweetness.
- 2 cloves garlic, minced: Infuses the dish with warm, aromatic depth.
- 1 tablespoon fresh basil, chopped (optional for garnish): Adds a pop of herbal brightness at the end.
How to Make One Pan Balsamic Chicken with Cherry Tomatoes and Asparagus Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This ensures it’s ready to finish cooking your chicken and vegetables, letting all the flavors meld together beautifully.
Step 2: Season the Chicken
Season both sides of your chicken breasts generously with salt and black pepper. This simple seasoning is essential as it brings the natural flavors forward and lays the foundation for the balsamic glaze.
Step 3: Sear the Chicken
Heat olive oil in a large oven-safe skillet over medium-high heat. Lay the chicken breasts in the skillet and sear them on each side for about 3-4 minutes until golden brown. This step locks in the juices and creates a lovely caramelized crust.
Step 4: Sauté Vegetables
Remove the chicken temporarily and add the halved cherry tomatoes and chopped asparagus to the same skillet. The veggies will soak up the savory olive oil and any browned bits left from the chicken, sautéing for about 2-3 minutes until slightly tender but still vibrant.
Step 5: Prepare the Balsamic Sauce
In a small bowl, whisk together the balsamic vinegar, honey, and minced garlic. This mixture is your luscious glaze that will coat the chicken and vegetables, giving the dish its signature sweet-tart flavor.
Step 6: Combine and Bake
Pour the balsamic glaze over the vegetables in the skillet, stirring gently to combine. Nestle the seared chicken breasts back into the pan among the vegetables, ensuring they’re coated with the sauce. Transfer the skillet to your preheated oven and bake for 15-20 minutes, allowing the chicken to cook through to an internal temperature of 165°F (74°C).
Step 7: Rest and Garnish
Once baked, take the skillet out of the oven and let the chicken rest for a few minutes; this keeps it juicy and tender. For a fresh finishing touch, sprinkle with chopped fresh basil if you like, adding a hint of herbal aroma and color.
How to Serve One Pan Balsamic Chicken with Cherry Tomatoes and Asparagus Recipe
Garnishes
Fresh basil is a wonderful garnish that complements the balsamic glaze beautifully. You might also consider a light drizzle of extra virgin olive oil or a sprinkle of grated Parmesan for an extra layer of flavor and elegance.
Side Dishes
This one-pan meal shines on its own but pairs wonderfully with simple sides like creamy mashed potatoes, fluffy rice, or even a crisp green salad to keep things light and fresh.
Creative Ways to Present
For a stunning presentation, serve everything directly from the skillet at the table. Alternatively, plate the chicken atop a bed of quinoa or polenta, then spoon the vegetables and balsamic sauce over the top for a colorful, restaurant-style finish.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors intensify nicely overnight, making this meal just as delicious the next day.
Freezing
This dish can be frozen, but for best texture, separate the chicken from the vegetables before freezing. Wrap everything tightly and freeze for up to 2 months. Thaw overnight before reheating.
Reheating
Reheat gently in the oven at 350°F (175°C) until warmed through, or in the microwave on medium power to avoid drying out the chicken. Adding a splash of water or extra balsamic glaze helps keep it moist.
FAQs
Can I use bone-in chicken instead of boneless breasts?
Yes, you can substitute bone-in chicken pieces, but they may require a longer cooking time. Adjust accordingly and use a meat thermometer to ensure the chicken is fully cooked.
Is it possible to make this recipe vegetarian?
Absolutely! Replace the chicken with firm tofu or hearty portobello mushrooms and proceed with the same sauce and vegetables for a satisfying vegetarian version.
What can I use instead of balsamic vinegar?
If you don’t have balsamic vinegar on hand, a mix of red wine vinegar and a touch of honey can provide a similar sweet and tangy flavor profile.
Can this recipe be made on the stovetop only?
While baking helps the chicken cook evenly and the flavors to meld, you can finish the dish entirely on the stovetop by covering the skillet and cooking on low heat until the chicken is done.
How do I know when the chicken is fully cooked?
The safest way is to check with an instant-read meat thermometer; the internal temperature should reach 165°F (74°C). The juices should run clear, and the meat should no longer be pink inside.
Final Thoughts
This One Pan Balsamic Chicken with Cherry Tomatoes and Asparagus Recipe is one of those dishes that feels like a warm hug on a plate. It’s bursting with flavor, easy to prepare, and demands very little cleanup afterward. I highly encourage you to give it a try today; it could quickly become a staple in your kitchen and a favorite among family and friends alike!
Print
One Pan Balsamic Chicken with Cherry Tomatoes and Asparagus Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 25m
- Total Time: 0h 40m
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This One Pan Balsamic Chicken recipe features tender, juicy chicken breasts seared to golden perfection and baked with vibrant cherry tomatoes and fresh asparagus, all glazed with a sweet and tangy balsamic honey sauce. A simple yet flavorful dish that’s perfect for weeknight dinners, requiring minimal cleanup and maximal taste.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, trimmed and cut into 2-inch pieces
Sauce
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
Garnish
- 1 tablespoon fresh basil, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and vegetables later.
- Season Chicken: Season both sides of the chicken breasts evenly with salt and black pepper to enhance the flavor.
- Heat Oil: In a large oven-safe skillet, heat the olive oil over medium-high heat until shimmering, ready for searing.
- Sear Chicken: Add the chicken breasts to the skillet and sear for 3-4 minutes on each side until golden brown, creating a flavorful crust.
- Set Aside Chicken: Remove the seared chicken breasts from the skillet and set them aside to prepare the vegetables.
- Sauté Vegetables: In the same skillet, add cherry tomatoes and asparagus, sautéing for 2-3 minutes to soften them slightly and pick up pan flavors.
- Prepare Sauce: Whisk together balsamic vinegar, honey, and minced garlic in a small bowl to create a sweet and tangy glaze.
- Add Sauce to Vegetables: Pour the balsamic mixture over the sautéed vegetables and stir to combine and coat evenly.
- Return Chicken to Skillet: Nestle the seared chicken breasts back among the vegetables in the skillet, ensuring even distribution.
- Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked.
- Rest: Remove the skillet from the oven and let the chicken rest for a few minutes to retain juices.
- Garnish and Serve: Garnish with freshly chopped basil if desired to add brightness and serve warm.
Notes
- Use an oven-safe skillet to easily transfer from stovetop to oven without additional dishes.
- Check chicken internal temperature with a meat thermometer for perfect doneness.
- If fresh basil is not available, you can substitute with dried basil or omit.
- To make this dish gluten free, ensure balsamic vinegar used contains no added gluten ingredients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
