Slightly tangy and sweet hints from the balsamic vinegar with fresh garlic, chicken baked to perfection, with a roasted asparagus in one pan that makes this One Pan Balsamic Chicken and Asparagus dish that is a family pleaser.
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One pan dishes are all this busy mom/teacher/wife/chef/taxi service/maid have time for anymore. Of course since I have a food blog I do get to make a lot of different meals and goodies, but when it’s a night off from prepping a meal that will wind up here, I like one pan, little clean up, with big flavors. This one pan balsamic chicken and asparagus is just that!And my favorite pan that I use to cook all of my one pan dishes like this is this one from Amazon. It’s a set of 3 from Wilton, and I use these three sizes all the time!
I mentioned on Wednesday about the variety of the vegetables that we don’t eat around here. Our normal has been brussel sprouts and broccoli, and that I was now glad to throw those roasted carrots in the mix. So of course when you see that I have asparagus in this dish, yep, Joanna is getting crazy around there with her cooking! Nah, it’s just that I saw this recipe from Beyond Kimchee and had to give it a try. It fell into my one pan, little clean up deal.
I’ve never really eaten asparagus. I mean we’ve bought a bundle here and there, and I’ve roasted it or pan seared it with olive oil, butter, and seasonings, and I would always throw a couple of spears on my plate, but I’ve never really liked it. It was just ok. This asparagus however, wow. I’m not sure if it’s the flash cooking, roasting it under the broiler, or if it’s the marinade from the chicken that it cooks in, but it’s just down right tasty! This dish has become the reason that Kelsie eats asparagus now. When we see a bundle of it in the store, she will ask for me to buy it, even though it’s not even on the menu for the week. And, I’m thankful that we are finally branching out with the variety of our boring vegetables.
One Pan Balsamic Chicken and Asparagus
- 4 boneless skinless chicken breasts
- 1 bundle of asparagus rinsed and ends trimmed
- 3 tablespoons balsamic vinegar
- 4 tablespoons soy sauce or our version or soy free soy sauce, if you have a soy allergy
- 3 tablespoons minced garlic
- salt and pepper
- 1/4 cup olive oil
To marinate the chicken combine the chicken, garlic, olive oil, soy sauce, and balsamic vinegar in a zip top bag. It's best to marinate at least 4 hours, but over night would be ideal.
When your ready to cook, just line a baking sheet with foil or parchment paper, and preheat your oven to 400 degrees.
Place your chicken and the marinade on the pan and bake for 30 minutes. (depending on how thick your breasts are you may need to cook a bit longer)
Remove the chicken from the oven and put the asparagus on the pan, making sure to coat it in the sauce all over the pan.
Turn your oven to broil, and place the pan in the oven for 10 minutes, making sure to flip your chicken at the half way point.
Remove from the oven and serve hot.