Umami Recipes
Umami Recipes

One-Pan Balsamic Chicken and Asparagus

4 servings


20 minutes

total time


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


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.


Serving Size

1 serving



Total Fat

50 g

Saturated Fat

9 g

Unsaturated Fat


Trans Fat

0 g


93 mg


1091 mg

Total Carbohydrate

44 g

Dietary Fiber

6 g

Total Sugars

12 g


37 g

4 servings


20 minutes

total time
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