One Pan Chicken Dinner
A one-pan meal can be a lifesaver on a busy weeknight. Especially when it’s made with a few ingredients we already have on hand. The ingredients for this one-pan chicken dinner are simple and easy to find, and you most likely already have a few in your kitchen.
The dressing can quickly be made ahead of time, saving you even more time when it comes time to make a meal. Either way, this 30-minute meal is tasty, filling, and great paired with any type of carbs you care to add. Rice is a great option here.
What Is Good To Eat With Chicken?
Chicken goes with so many different types of dishes and cuisines. It all depends on what you put into it. With a dish like this one, your standard sides are a great choice. Think of rice, quinoa, or any other whole grain you enjoy. You can add a side salad or some crunchy garlic bread as well. With a basic dish like this one, the basic sides will always pair the best.
Can I Double The Recipe?
You can! This recipe will easily double if you need to feed more people. If made as called for, it’s enough for a main course for two people.
About The Italian Dressing
Most store-bought Italian dressing has oodles of processed sugar in it. They add anything from regular sugar to corn syrup and a few other hard-to-pronounce sweeteners all in the name of making their dressing more addictive. To avoid this, it’s best to make your own Italian dressing. Thankfully, it’s easy to make and can be done in mere minutes. That said, if you want to save time when making this dish during a busy workweek, I recommend making your dressing ahead of time. Again, it only takes a couple of minutes, so it’s easy to make a batch on the weekend to enjoy on salads and in dishes like this one any day of the week.
About The Ingredients
Chicken tenderloins – Prepped any way you prefer, or used fresh out of the package.
Asparagus – I find it’s easiest to snap the woody ends off to ensure you get all of it. Cutting will work, but you risk leaving some of the woody parts behind. The stalks will naturally bend and snap where they need to.
Cherry tomatoes – Grape tomatoes will work too. Any little tomatoes are fine.
White button mushrooms – You can use brown mushrooms if you prefer them, but white mushrooms work great here.
Olive oil – Or any light-flavored oil you prefer to use.
Salt and pepper – Add to your liking at any point in the process of making this.
Italian dressing – See notes above.
Balsamic vinegar – You can use white or dark balsamic. Whichever you have on hand will work. The lighter stuff tends to be a bit more tangy, so I recommend the dark balsamic.
Honey – Any type you have on hand will work. You can adjust this as you wish to taste.
Dijon mustard – No sugar added.
Shallot – Mince this as fine as you can get it.
How To Make A One-Pan Chicken Dinner
Gather and measure all your ingredients.
Salt and pepper both sides of the chicken tenders. Heat the olive oil in a large skillet on medium heat. Once warm, add the chicken tenders. Cook until about 6 minutes (turning halfway through). Remove from the pan and set aside on a plate.
While the chicken is cooking, prep the vegetables and make the dressing by whisking all the dressing ingredients in a small to medium bowl.
Once the chicken is done and has been removed from the skillet and set aside, in the same skillet, add in the mushrooms. Cook for 1 minute then add the asparagus. Cook for 2-3 minutes until the asparagus has softened and slightly browned. Add in the tomatoes, and pour the dressing on top of the veggies and allow the sauce to thicken slightly for 2-3 minutes. Add the chicken tenders back into the skillet and toss everything to coat the chicken with the dressing. Season with salt and pepper to your liking and serve.
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Freezing
You can freeze this if you separate the chicken from the vegetables. The veggies won’t hold up as long in the freezer as the chicken will. So it’s best to freeze them separately or to freeze only the meat. The chicken will freeze for up to four or five months, and the veggies will freeze for about one month before the texture starts to change. In either case, wrap them well.
Reheating
From frozen, thaw in the fridge overnight first.
From chilled, reheat in a microwave or in a skillet with a bit of extra oil to keep things from burning. Keep the heat low.
More Chicken Dinner Ideas
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One-Pan Chicken Dinner
Equipment
- 1 Large Skillet
Ingredients
- 1 lb. chicken tenderloins
- 12 medium asparagus stalks (trimmed and cut into 1-inch pieces)
- 1 cup cherry tomatoes (halved)
- ¾ cup white button mushrooms (sliced)
- 2 tbsp. olive oil
- salt and pepper as needed
Dressing Ingredients
- ⅓ cup Italian dressing (see notes above)
- 2 tbsp. balsamic vinegar
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- 1 tbsp. diced shallot
Instructions
- Gather and measure all your ingredients.1 lb. chicken tenderloins, 12 medium asparagus stalks, 1 cup cherry tomatoes, ¾ cup white button mushrooms, 2 tbsp. olive oil, salt and pepper, ⅓ cup Italian dressing, 2 tbsp. balsamic vinegar, 2 tbsp. honey, 1 tbsp. Dijon mustard, 1 tbsp. diced shallot
- Salt and pepper both sides of the chicken tenders. Heat the olive oil in a large skillet on medium heat. Once warm, add the chicken tenders. Cook until about 6 minutes (turning halfway through). Remove from the pan and set aside on a plate.1 lb. chicken tenderloins, salt and pepper, 2 tbsp. olive oil
- While the chicken is cooking, prep the vegetables and make the dressing by whisking all the dressing ingredients in a small to medium bowl.12 medium asparagus stalks, 1 cup cherry tomatoes, ¾ cup white button mushrooms, ⅓ cup Italian dressing, 2 tbsp. balsamic vinegar, 2 tbsp. honey, 1 tbsp. Dijon mustard, 1 tbsp. diced shallot, salt and pepper
- Once the chicken is done and has been removed from the skillet and set aside, in the same skillet, add in the mushrooms. Cook for 1 minute then add the asparagus. Cook for 2-3 minutes until the asparagus has softened and slightly browned. Add in the tomatoes, and pour the dressing on top of the veggies and allow the sauce to thicken slightly for 2-3 minutes. Add the chicken tenders back into the skillet and toss everything to coat the chicken with the dressing. Season with salt and pepper to your liking and serve.
Notes
Nutrition
