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An overhead view of a skillet filled with a one-pan chicken dinner.
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One-Pan Chicken Dinner

A delicious one-pan meal that helps you cut down on cleanup while giving you a delicious meal for two.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 2 people
Calories: 603kcal

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
    Ingredients on white platters and glass bowls on a white surface.
  • 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
    Chicken tenders cooking in a skillet.
  • 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
    Vegetables cooking in a skillet.
  • 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.
    Chicken and veggies cooked and sitting in a skillet.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5the recipe | Calories: 603kcal | Carbohydrates: 34g | Protein: 53g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 752mg | Potassium: 1400mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1178IU | Vitamin C: 27mg | Calcium: 61mg | Iron: 4mg