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One pan chicken and vegetables is the kind of easy weeknight dinner that just makes life easier. Everything cooks in one skillet, and you still end up with a full meal that feels fresh and put together.
The tender chicken cooks up quickly while the vegetables soften and soak in all the flavor from the sauce. The dressing adds a little sweetness and tang, which pulls everything together without needing a lot of extra ingredients.
If you like simple meals like this, you might also enjoy these sheet pan meals: sausage and veggies with brussels sprouts and sweet potatoes, BBQ sheet pan dinner, or sheet pan chicken fajitas. They all follow the same idea: easy prep, minimal cleanup, and everything cooked together.
Why You’ll Love One Pan Chicken and Vegetables
- One pan: Everything cooks in a single skillet for easy cleanup.
- Quick dinner: This delicious recipe is ready in about 25 minutes from start to finish.
- Balanced meal: Protein, vegetables, and a flavorful sauce all in one dish.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Chicken tenderloins – Cook quickly and stay tender in the skillet.
- Asparagus – Adds a fresh, slightly crisp texture.
- Mushrooms – Bring a savory, hearty element to the dish.
- Cherry tomatoes – Add a pop of sweetness and color.
- Italian dressing, balsamic vinegar, and honey – Create a simple sweet and tangy sauce.
- Dijon mustard and shallot – Add depth and a little sharpness to balance the flavors.
How to Make One Pan Chicken and Vegetables
Here are the step-by-step directions for making this one-pan chicken and veggies recipe:
Step 1: Season both sides of the chicken tenderloins with salt and black pepper.
Step 2: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 6 minutes, turning halfway through, until cooked through. Remove from the skillet and set aside.
Step 3: While the chicken is cooking, prepare the vegetables. Trim the asparagus and cut into 1-inch pieces, slice the mushrooms, and halve the cherry tomatoes.
Step 4: In a small bowl, whisk together the Italian dressing, balsamic vinegar, honey, Dijon mustard, and diced shallot.
Step 5: In the same skillet, add the mushrooms and cook for 1 minute. Add the asparagus and cook for 2–3 minutes, until slightly softened.
Step 6: Add the cherry tomatoes and pour the dressing over the vegetables. Let the sauce cook for 2–3 minutes, until it begins to thicken.
Step 7: Return the chicken to the skillet and toss to coat everything in the sauce.
Step 8: Serve warm. This would be delicious with cheesy drop biscuits or overnight sourdough biscuits.
Tips for Success
- Don’t overcook the chicken to keep it tender and juicy.
- Cut vegetables evenly so they cook at the same rate.
- Let the sauce simmer briefly so it thickens and coats everything well.
- Use a large skillet to avoid overcrowding.
How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat in a skillet over medium heat or in the microwave until warmed through.
Frequently Asked Questions
Yes, chicken thighs work well and add a bit more richness. Just adjust cook time as needed.
Yes, broccoli, green beans, or zucchini would all work well in this recipe.
You can cook everything ahead and reheat before serving. The flavors hold up well.
It can be, depending on the Italian dressing used. Check the label to be sure.
More Easy Dinner Recipes
- Lemon Garlic Shrimp Orzo
- Blackened Salmon Tacos
- French Onion Meatballs
- Rotisserie Chicken Tacos
- Honey Mustard Chicken Tenders
- Easy Roast Chicken
If you make this one-pan chicken and vegetables recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
One Pan Chicken and Vegetables
Equipment
Ingredients
Main Ingredients:
- Salt and pepper
- 2 lb chicken tenderloins
- 4 Tbsp olive oil
- 20 asparagus stalks, about 1 lb
- 2 cups cherry tomatoes
- 1 1/2 cups white button mushrooms
Dressing Ingredients:
- 2/3 cup zesty Italian dressing
- 4 Tbsp balsamic vinegar
- 4 Tbsp honey
- 2 Tbsp Dijon mustard
- 2 Tbsp shallot, diced
Instructions
- Salt and pepper both sides of the chicken tenders.
- Heat 4 Tbsp of olive oil in a large skillet on medium heat. Once warm, add the chicken tenders. Cook for about 6 minutes (turning half way through). Remove from the pan and set aside on a plate.
- While the chicken is cooking, cut the veggies and make the dressing. Trim the ends of the asparagus and cut into 1-inch pieces, slice the mushrooms and half the cherry tomatoes.
- In a small bowl whisk together all dressing ingredients.
- Once the chicken has been removed from the skillet, add in the mushrooms. Cook for 1 minute then add the asparagus. Cook 2-3 minutes until slightly softened and browned.
- Add the tomatoes and pour the dressing on top of the veggies. Let the sauce to thicken for 2-3 minutes.
- Return the chicken tenders to the skillet and toss to coat the chicken with the dressing.
- Plate and enjoy!
Notes
- Don’t overcook the chicken to keep it tender and juicy.
- Cut vegetables evenly so they cook at the same rate.
- Let the sauce simmer briefly so it thickens and coats everything well.
- Use a large skillet to avoid overcrowding.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat in a skillet over medium heat or in the microwave until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
