One Pan Chicken and Vegetables
One Pan Chicken and Vegetables is a quick, easy dinner with tender chicken, fresh veggies, and a sweet tangy sauce—ready in 25 minutes.
Servings: 4 servings
Calories: 600kcal
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
In place of chicken tenders, you can use chicken thighs.
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.
- 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
Calories: 600kcal | Carbohydrates: 33g | Protein: 52g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 752mg | Potassium: 1367mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1057IU | Vitamin C: 26mg | Calcium: 57mg | Iron: 4mg
