One Pan Balsamic Chicken and Veggies


I am a sucker for one pan recipes. I hate cleaning a million pots and pans after cooking dinner. This recipe definitely caught my eye right away. A one pot meal involving balsamic vinegar? Sold.

Balsamic Chicken and Veggies


1/4 cup Italian salad dressing
3 Tbsp balsamic vinegar
1 1/2 Tbsp honey
1/8 tsp crushed red pepper flakes (more or less depending on how much heat you like)
1 lb chicken breast tenderloins
2 Tbsp olive oil
Salt and freshly ground black pepper
1 lb fresh green beans
1 cup grape tomatoes, halved


1. In a small bowl, whisk together salad dressing, balsamic vinegar, honey, and red pepper flakes. Set aside.

2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then place in hot skillet. Cook about 7 minutes, rotating halfway through cooking, until chicken is cooked through. Meanwhile, trim the ends off the green beans and halve the tomatoes.

3. Add half of the dressing mixture to the skillet and coat the chicken. Transfer chicken to a plate.

4. Add green beans to the skillet and season with salt and pepper. Cook, stirring frequently, until crisp tender, about 4 minutes. Transfer green beans to the plate with the chicken.

5. Add remaining dressing mixture to the skillet and cook, stirring constantly, until thickened, about one minute. Return chicken and green beans to the skillet and add tomatoes. Toss to coat.

The original recipe involves chicken, asparagus, matchstick carrots, and grape tomatoes. Even though I love asparagus, my husband is not a fan. It’s his second biggest flaw after being a New York Giants fan. I used green beans instead of asparagus. We don’t have anything against carrots; I just forgot to get them. Whoops. I’m sure they would be a great addition though.

I love how easy this is to throw together. It has successfully worked its way into our monthly meal rotation.


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Adapted from:
Cooking Classy



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