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!
One-pan dinner recipes are a lifesaver when you’re short on time.
Whether you have children, a busy schedule, or just need to get dinner on the table, this one-pan balsamic chicken fits the bill.
Just like this one pan chicken and garlic parmesan rice and one pan pizza pasta, this easy chicken recipe requires minimal ingredients and is ready in just 30 minutes.
Why you’ll love this balsamic chicken recipe:
- It’s loaded with flavor! Balsamic vinegar and seasonings make a deliciously simple balsamic sauce.
- It’s easy! Everything cooks in one skillet (or one sheet pan), meaning less dishes to wash.
- It’s fast! In about 30 minutes, you’ll have dinner ready to serve.
- It makes delicious leftovers! Perfect for lunch the next day, or even dinner.
Weeknight dinners can be tough, but this chicken and asparagus recipe is anything but that. If you love chicken, you need to add this to your dinner rotation. Trust me, sheet pan meals are made for the entire family!
Ingredients in Balsamic Chicken and Asparagus:
- Boneless skinless chicken breasts
- Balsamic vinegar
- Olive oil
- Dijon mustard
- Minced garlic
- Seasonings: dried basil, dried rosemary, salt and black pepper
- Fresh asparagus (woody ends trimmed)
How to Make Baked Balsamic Chicken and Asparagus:
- In a small 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 skillet or sheet pan. 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.
How Do You Know When the Chicken is Done Cooking?
I like to use a meat thermometer to check for doneness. The temperature should reach 165°F and chicken should no longer be pink in the inside.
Can You Use Chicken Thighs?
Absolutely! You may need to adjust the cooking time depending on the size and thickness of the thighs. Bone-in chicken thighs or boneless thighs can be used. Chicken breast tenders are also a good swap, just remember to adjust the cooking time.
Can You Use Different Vegetables?
If you don’t want to use asparagus, fresh green beans would be a delicious alternative. You could also use broccoli, cauliflower, bell peppers, and/or cherry tomatoes.
Can You Use a Baking Pan to Cook the Balsamic Chicken?
Yes! A baking sheet would work just as well. In fact, the asparagus will cook faster on sheet pan, as it will not be as crowded in a skillet. Be sure to line the bottom of the pine with parchment paper for easy cleanup!
How to Serve:
I like to serve the chicken and asparagus with a side of rice or noodles for an easy meal.
Chicken Variations:
- Add 1-2 tablespoons of honey to the balsamic sauce for a touch of sweetness.
- Top chicken with sliced mozzarella cheese just before removing from oven for a melty bite.
Pro tip: For extra flavor, drizzle a store-bought balsamic glaze over chicken after cooking. It will give this one pan balsamic chicken and roasted vegetables even more flavor.
Looking for More Easy Chicken Recipes? I’ve Got You Covered!
- Pesto Chicken Sandwich
- Air Fryer Chicken Thighs and Potatoes
- Slow Cooker Whole Chicken
- Instant Pot Chicken Gnocchi Soup
- Chicken and Asparagus Orzo
- Creamy Lemon Chicken Pasta
- Creamy Ranch Chicken
One Pan Balsamic Chicken and Asparagus
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.
