One Skillet Balsamic Chicken with Veggies

A few weeks ago I shared a one skillet recipe for pork chops.  That recipe started me on a long run of one skillet recipes and dinner hasn’t been the same.  Even in the summer we’re kind of rushing around all of the time and it’s nice to make an entire meal quickly without using every dish and every inch of counter space in our kitchen.

Partly because it’s no longer in season and partly because I’m the only real asparagus fan in the house, I substituted green beans for the asparagus and this was great.  Trimming the green beans was about as much effort as this required beyond some stirring. This is going to be in the rotation again soon, and maybe it’ll make asparagus fans out of Lane and the kiddos.

one skillet balsamic chicken with veggies

One Skillet Balsamic Chicken with Veggies


  • 1/4 C. Italian salad dressing (store bought or make your own)
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. honey
  • 1/8 tsp. crushed red pepper flakes
  • 2 Tbsp. olive oil
  • 1 lb. boneless skinless chicken breasts cut into long pieces about 1 inch wide (or chicken breast tenderloins)
  • 10 oz. fresh green beans, ends trimmed (or 10 oz. fresh asparagus trimmed and cut into 2 inch pieces)
  • 1 C. matchstick cut carrots
  • 1 C. grape or cherry tomatoes, halved (or 1 small tomato seeded and chopped


Stir together the salad dressing, vinegar, honey, and crushed red pepper in a small bowl and set aside.

Heat the oil in a large skillet over medium-high heat.

Add the chicken and cook for 5 to 6 minutes or until the chicken is tender and no longer pink.

Add half of the dressing mixture to the skillet and turn the chicken to coat it evenly.

Transfer the chicken to a serving platter and cover.

Add the green beans (or asparagus) and the carrot to the skillet.

Cook and stir for 3-4 minutes until the green beans are tender but still crisp. Transfer the vegetables to the serving platter with the chicken.

Stir remaining dressing mixture and pour it into the skillet.

Cook and stir for 1 minute, scraping up the browned bits from the bottom of the skillet.

Drizzle the dressing mixture over the chicken and vegetables.

Sprinkle with the tomato.

Makes 4 servings.

Source: Slightly adapted from Better Homes and Gardens


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