Description
A simple, quick sheet-pan dinner featuring marinated chicken breasts and tender asparagus, all drizzled with a balsamic glaze for a flavorful meal.
Ingredients
For the marinade
- 1/3 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 teaspoons dijon mustard
- 2 teaspoons dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
For the chicken and vegetables
- 4 pieces boneless skinless chicken breasts
- 1 pound fresh asparagus, ends trimmed
- 2 tablespoons olive oil
- Balsamic glaze for drizzling (Use to enhance flavor before serving.)
Instructions
Marinating the Chicken
- In a medium mixing bowl, add balsamic vinegar, olive oil, garlic, mustard, basil, rosemary, salt, and pepper. Whisk to combine and set aside.
- Place chicken breasts in a large, resealable bag or bowl and add the balsamic mixture. Seal the bag and gently knead to distribute the sauce, then refrigerate for 30 minutes or up to 24 hours if time allows.
Cooking the Dish
- Preheat the oven to 400 degrees F.
- Remove chicken from the bag and place it on a large sheet pan or skillet. Bake for 20-25 minutes until chicken reaches an internal temperature of 165 degrees F.
- While the chicken is cooking, drizzle asparagus with olive oil and season with salt and pepper. Toss to coat.
- When there are about 12-14 minutes left on the chicken, add asparagus to the pan, cooking until tender.
- Drizzle with balsamic glaze before serving if desired.
Notes
Cool the chicken and asparagus to room temperature, then store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid drying out the chicken. Freeze cooked chicken wrapped tightly for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: American