Irresistible Balsamic Chicken with Asparagus

Weeknight dinners used to stress me out. I’d stand in my kitchen at 5 PM, staring at chicken breasts and wondering how to make them interesting again. My kids would ask what’s for dinner, and I’d panic because I had no plan. Then I discovered this balsamic chicken recipe, and everything changed.

This dish has become my go-to when I want something that tastes fancy but doesn’t require much work. The balsamic vinegar creates this sweet and tangy sauce that makes plain chicken taste restaurant-worthy. And since asparagus cooks right alongside the chicken, I don’t have to juggle multiple pans or worry about timing side dishes.

The best part? Everything happens in one skillet. I can have this on the table in about 30 minutes, which means less cleanup and more time with my family. Even my picky eaters ask for seconds when I make this recipe.

What Kind of Chicken Should I Use?

This recipe calls for chicken breast tenders, which are perfect because they cook quickly and evenly in about the same time as the asparagus. If you can’t find tenders at the store, you can easily make your own by slicing regular chicken breasts into strips about 1-inch wide. Either fresh or previously frozen chicken will work just fine for this dish. Just make sure your chicken is completely thawed if using frozen, and pat it dry with paper towels before seasoning to help the balsamic glaze stick better during cooking.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Chicken breast tenders: Regular chicken breasts work great – just slice them into strips or pound them thin for even cooking. Chicken thighs are another option, though they’ll need a few extra minutes to cook through.
• Balsamic vinegar: If you’re out of balsamic, try red wine vinegar mixed with a teaspoon of brown sugar, or use apple cider vinegar for a slightly different but still tasty result.
• Dijon mustard: Regular yellow mustard works in a pinch, or you can use whole grain mustard for extra texture. Just use a bit less since yellow mustard can be milder.
• Asparagus: Green beans, broccoli, or zucchini make good substitutes. Just adjust cooking times – green beans need a few extra minutes, while zucchini cooks faster than asparagus.
• Cherry tomatoes: Regular tomatoes cut into chunks work fine, or try grape tomatoes if that’s what you have. You can even use sun-dried tomatoes for a more concentrated flavor.
• Honey: Maple syrup or brown sugar can replace honey – just use the same amount and expect a slightly different but still delicious sweetness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making balsamic chicken is not marinating the chicken long enough – aim for at least 30 minutes, but overnight is even better for maximum flavor penetration.

Another common error is overcooking the chicken tenders, which can happen quickly since they’re thinner than regular breasts, so use a meat thermometer and remove them at 155°F to let residual heat finish the job.

Don’t add the asparagus and cherry tomatoes at the same time as the chicken, since vegetables cook much faster – add them during the last 8-10 minutes of cooking to keep the asparagus crisp-tender and prevent the tomatoes from turning mushy.

Finally, resist the urge to flip the chicken too often, as this prevents proper browning and can cause the marinade to burn rather than caramelize into that delicious glaze you’re after.

What to Serve With Balsamic Chicken?

This balsamic chicken pairs beautifully with fluffy rice or creamy mashed potatoes to soak up all that tangy, sweet sauce. Since the dish already comes with asparagus and cherry tomatoes, you’ve got your veggies covered, but a simple side salad with mixed greens would round out the meal nicely. For something a bit heartier, try serving it over pasta like penne or fettuccine, or alongside some crusty bread to mop up every bit of that delicious balsamic glaze. If you want to keep things light and fresh, quinoa or couscous make great grain options that won’t compete with the bright flavors of the chicken.

Storage Instructions

Refrigerate: This balsamic chicken keeps really well in the fridge for up to 4 days in an airtight container. I like to store the chicken and vegetables together since they taste great cold too. It makes for an easy grab-and-go lunch or dinner throughout the week.

Freeze: You can freeze the cooked chicken and vegetables for up to 3 months in freezer-safe containers or bags. Just keep in mind that the asparagus might get a bit softer after freezing, but the flavors will still be delicious. I recommend portioning it out before freezing for easier reheating later.

Warm Up: To reheat, just pop it in the microwave for 1-2 minutes or warm it up in a skillet over medium heat until heated through. The balsamic glaze might look a little separated after storing, but it comes back together nicely once you heat it up and give it a quick stir.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 130-145 g
• Fat: 55-65 g
• Carbohydrates: 35-45 g

Ingredients

For the vinaigrette:

• 1/4 cup balsamic vinegar
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tbsp dijon mustard
• 2 garlic cloves, minced
• Pinch crushed red pepper flakes

For the main dish:

• 2 lb chicken breast tenders
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 lb asparagus, ends removed
• 1 pint cherry tomatoes, split in half
• 2 tbsp extra-virgin olive oil

Step 1: Make the Balsamic Vinaigrette

• 1/4 cup balsamic vinegar
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 2 garlic cloves, minced
• pinch crushed red pepper flakes

In a small bowl, whisk together the balsamic vinegar, 2 tablespoons of extra-virgin olive oil, honey, Dijon mustard, minced garlic cloves, and a pinch of crushed red pepper flakes until the mixture is smooth and well-combined.

Set the vinaigrette aside to let the flavors meld.

I like to taste the vinaigrette and adjust the honey or mustard if I want it a bit sweeter or tangier.

Step 2: Sear the Chicken

• 2 tbsp extra-virgin olive oil
• 2 lb chicken breast tenders
• kosher salt, to taste
• freshly ground black pepper, to taste

Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat.

Pat the chicken breast tenders dry and season both sides with kosher salt and freshly ground black pepper to taste.

Once the pan is hot, add the chicken and sear until golden brown, about 3 minutes per side.

When done, remove the cooked chicken from the skillet and set aside on a plate.

Step 3: Sauté the Vegetables

• 1 lb asparagus, ends removed
• 1 pint cherry tomatoes, split in half
• kosher salt, to taste
• freshly ground black pepper, to taste

In the same skillet over medium heat, add the asparagus (with ends removed) and the cherry tomatoes (split in half).

Season with additional kosher salt and freshly ground black pepper to taste.

Sauté, stirring occasionally, until the asparagus becomes bright green and the cherry tomatoes are slightly wilted, about 5 minutes.

Step 4: Finish and Glaze the Chicken and Vegetables

• seared chicken from Step 2
• sautéed asparagus and cherry tomatoes from Step 3
• balsamic vinaigrette from Step 1

Move the sautéed asparagus and tomatoes to one side of the skillet.

Return the seared chicken (from Step 2) to the pan.

Pour the reserved balsamic vinaigrette (from Step 1) over the chicken and vegetables.

Toss everything gently to coat.

Continue to cook for about 5 minutes, or until the chicken is cooked through and the vinaigrette has thickened into a glossy glaze.

For extra flavor, I like to spoon a bit of the thickened vinaigrette over everything just before serving.

Irresistible Balsamic Chicken with Asparagus

Delicious Irresistible Balsamic Chicken with Asparagus recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 1275 kcal

Ingredients

  

For the vinaigrette:

• 1/4 cup balsamic vinegar
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 2 garlic cloves, minced
• pinch crushed red pepper flakes

For the main dish:

• 2 lb chicken breast tenders
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 lb asparagus, ends removed
• 1 pint cherry tomatoes, split in half
• 2 tbsp extra-virgin olive oil

Instructions

 

• In a small bowl, whisk together the balsamic vinegar, 2 tablespoons of extra-virgin olive oil, honey, Dijon mustard, minced garlic cloves, and a pinch of crushed red pepper flakes until the mixture is smooth and well-combined. Set the vinaigrette aside to let the flavors meld. I like to taste the vinaigrette and adjust the honey or mustard if I want it a bit sweeter or tangier.
• Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Pat the chicken breast tenders dry and season both sides with kosher salt and freshly ground black pepper to taste. Once the pan is hot, add the chicken and sear until golden brown, about 3 minutes per side. When done, remove the cooked chicken from the skillet and set aside on a plate.
• In the same skillet over medium heat, add the asparagus (with ends removed) and the cherry tomatoes (split in half). Season with additional kosher salt and freshly ground black pepper to taste. Sauté, stirring occasionally, until the asparagus becomes bright green and the cherry tomatoes are slightly wilted, about 5 minutes.
• Move the sautéed asparagus and tomatoes to one side of the skillet. Return the seared chicken (from Step 2) to the pan. Pour the reserved balsamic vinaigrette (from Step 1) over the chicken and vegetables. Toss everything gently to coat. Continue to cook for about 5 minutes, or until the chicken is cooked through and the vinaigrette has thickened into a glossy glaze. For extra flavor, I like to spoon a bit of the thickened vinaigrette over everything just before serving.