One Pan Balsamic Chicken and Veggies


I’m always on the lookout for new easy dinners to try, plus I always love a new healthy recipe. This One Pan Balsamic Chicken and Veggies couldn’t get any easier! This is a a 20 minute meal that is sure to please! The flavor is spot on delicious and it has just enough versatility going on to keep things interesting. And the flavor? With the word balsamic in the title you know it’s got to be good right? This balsamic chicken is so good! Who knew a dinner that was so easy could taste so incredible?

One Pan Balsamic Chicken and Veggies | Cooking Classy

This is a dinner or lunch I’m definitely adding to my rotation! I loved everything about it, the flavor, appearance, simple prep and of course the easy clean up! All around win with this one!

How To Make Balsamic Chicken

For this recipe look for thinner stalks of asparagus. Not only does it cook faster and more evenly with the carrots, but it tastes better (if the thicker ones are all they happen to have they will work okay too). Also, I recommend using the Kraft light dressing with this recipe because it has a thicker consistency than most italian dressings which will help the dressing coat the chicken and veggies better (and bonus it’s skinnier than the traditional oil heavy versions).



One Pan Balsamic Chicken and Veggies | Cooking ClassyOne Pan Balsamic Chicken and Veggies | Cooking Classy


One Pan Balsamic Chicken and Veggies

4.75 from 4 votes

Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 4
Calories: 342 kcal


  • 1/4 cup + 2 Tbsp Italian salad dressing (I recommend using Kraft light Italian it's the perfect consistency for this and it's what I used)
  • 3 Tbsp balsamic vinegar
  • 1 1/2 Tbsp honey
  • 1/8 tsp crushed red pepper flakes (more or less to taste)
  • 1 1/4 lbs chicken breast tenderloins
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 lb fresh asparagus , trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
  • 1 1/2 cups matchstick carrots
  • 1 cup grape tomatoes , halved


  1. In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
  3. Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).
  4. Recipe source: adapted from BHG
Nutrition Facts
One Pan Balsamic Chicken and Veggies
Amount Per Serving
Calories 342 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Cholesterol 90mg 30%
Sodium 351mg 15%
Potassium 1021mg 29%
Total Carbohydrates 20g 7%
Dietary Fiber 4g 16%
Sugars 15g
Protein 33g 66%
Vitamin A 184.9%
Vitamin C 19.4%
Calcium 5.7%
Iron 18.2%
* Percent Daily Values are based on a 2000 calorie diet.


  • Lolalo: This looks really good plus quick and easy! I’m going to try this after I pick up skinny asparagus from the local farmer’s market on Monday! February 18, 2015 at 2:39pm Reply

  • Oroma R. R.: This looks so yum, I’ve got most of the ingredients. I must try this soon! February 19, 2015 at 1:55am Reply

  • Aimee @ ShugarySweets: I love easy meals like this!! PINNED February 19, 2015 at 9:00am Reply

  • Leslie: This is a really good looking dish. Yum those tomatoes look amazing! February 19, 2015 at 10:18am Reply

  • A Taste Of Madness: I love quick and easy dinners! This looks amazing! February 19, 2015 at 12:04pm Reply

  • Diane: I’m usually not so prompt with trying new recipes, so matter how delicious they look in the photos. I saw this post yesterday evening and made a run to the grocery store last night so that I’d have all of the ingredients on hand for tonight’s dinner. I did, however, substitute fresh green beans for the asparagus.)

    This was absolutely fabulous! I think I may have been a bit heavy-handed with the red pepper flakes though, because hubby thought it was a bit too spicy (He has a wimpy palate.)

    I would not hesitate to serve this to dinner guests. It came together so quickly and easily, and was quite impressive-looking– just like your great photos! February 19, 2015 at 6:38pm Reply

    • Jaclyn: I’m so glad you liked it Diane! Thanks for leaving a review! I’ll have to try it with green beans next time, that sounds delicious too. February 19, 2015 at 9:52pm Reply

      • Julie: I made it with green beans as well (asparagus isn’t great around here right now). So, so good. February 20, 2015 at 3:44pm Reply

        • Jaclyn: I’m so glad you liked it Julie! I’ll have to add green beans as an option to the recipe, thanks for your feedback! February 20, 2015 at 4:37pm Reply

    • amy hipps: Oh that’s what i did. I love almost every veggie and fruit but Asparagus….. Guess it’s an acquired taste. The green beans however complimented the dish and my taste buds nicely. February 23, 2016 at 3:11am Reply

  • Erin @ Miss Scrambled Egg: I’m always looking for quick and simple recipes on busy nights; this dish seems like the perfect solution to my “what should I make for dinner” woes. The chicken looks tender and flavorful. I love the use of color with the tomatoes and asparagus. February 19, 2015 at 7:07pm Reply

  • Shelby @ Go Eat and Repeat: I have had a ton of balsamic in my pantry for a few months now and haven’t had a use for it. I’m excited I can finally get rid of it when I make this! February 19, 2015 at 7:25pm Reply

    • Tiffany: If you ever end up with lots of balsamic vinegar and nothing to do with it again, try marinating chicken breasts in it then grilling them…It’s amazing! Makes the juiciest yummiest chicken EVER! It’s seriously my go to marinade for anything chicken related. April 23, 2015 at 4:28pm Reply

      • Amy: Just the balsamic by itself as the marinade? April 25, 2016 at 10:05pm Reply

  • Annie @ Annie’s Noms: This looks so perfect! I love balsamic vinegar so much, it just transforms things – need to try this! February 20, 2015 at 5:02am Reply

    • Judy Allen: When I have extra of something on hand, I google “recipes with balsamic vinegar”. Or if you only want recipes with chicken and not beef, etc. You can google “recipes with balsamic vinegar and chicken”. It’s very convenient:) December 21, 2015 at 9:14am Reply

  • Danielle Wooding @ New England Daughter: This looks great! I’m always on the look out for not so carb focused meals, but usually one-pan meals are pasta pasta pasta. Very refreshing! I’m going to have to try this. Maybe tonight! February 20, 2015 at 10:00am Reply

  • Paul: This looks delicious, love using balsamic and the glaze looks wonderful on the chicken February 21, 2015 at 4:53am Reply

  • Anne: I’m excited to try this. I have a bunch of asparagus that I hadn’t decided what to do with. This will be perfect. Thx! February 23, 2015 at 12:42pm Reply

  • Britt: I just made this dish this afternoon and it was fantastic. I will be making this many more times! Thank You! March 2, 2015 at 4:34pm Reply

  • Kerry: I have 5 kids, ages 11 months- 13 years old. They all loved this very much! Husband was impressed too.
    I also added slices of red bell peppers. And served it with home made sweet potato fries!
    Huge hit – will definitely make this again.

    Thank you! March 7, 2015 at 12:12pm Reply

    • Jaclyn: I’m glad your family liked it, even the younger ones that’s great! Thanks for leaving a comment Kerry! March 8, 2015 at 4:26pm Reply

  • Katie: This looks great. I wonder if it would work in a crock pot March 15, 2015 at 7:33am Reply

    • Jaclyn: I think it would also work fine in a slow cooker. March 15, 2015 at 1:10pm Reply

      • mandy: I would NOT use a slow cooker, it cooks fast and you will loose the crispness of the veggies. July 28, 2015 at 6:31pm Reply

  • Ellen: This doesn’t just look delicious, it’s amazing!! We made it with fresh green beans and chicken thighs instead of asparagus and tenders, and I whipped up some Italian dressing by halving the basic Italian dressing recipe on Epicurious. I literally licked the sauce off my plate-something I never do. It’s super easy and incredibly yummy. March 22, 2015 at 5:18pm Reply

    • Jaclyn: I’d love to try that dressing! I’m so glad you liked this Ellen! April 15, 2015 at 10:45pm Reply

  • Ellen: We made this last night, and it is amazing! We substituted chicken thighs for tenders, and used green beans instead of asparagus. I also made the Italian dressing rather than using the bottled variety from the Epicurious Basic Italian Dessing recipe. I licked my plate, literally. The sauce is delicious!! March 23, 2015 at 1:39pm Reply

    • Jaclyn: I’m so glad you liked it Ellen! I’d love to try it with a homemade dressing sometimes, homemade is always the best. Thanks for your comment! March 23, 2015 at 7:51pm Reply

  • Meal Plan for This Week | lipstick and lifting: […] Find the recipe on CookingClassy […] March 29, 2015 at 2:55pm Reply

  • Heather: Thanks for the great recipe! I posted it on my blog Thanks! March 29, 2015 at 2:59pm Reply

  • Shani: This looks delish! I don’t like asparagus, so I’m wondering about broccollini… I’m a sucker for broccoli and that might be a nice substitute April 9, 2015 at 1:29pm Reply

  • Ivelysse: I made this dish this afternoon and it is absolutely delicious! My husband and I like our dishes somewhat spices so I used 1/2 teaspoon red pepper flakes and we both loved it. I loved that it was so easy to prepare and took so little time. I will definitely make this dish again. April 22, 2015 at 7:59pm Reply

    • Jaclyn: I’m happy to hear you and your husband both liked it! Thanks for leaving a review! April 27, 2015 at 10:50pm Reply

  • Christy: I made this last night & it was a big hit! Thanks for your wonderful recipes. April 23, 2015 at 8:00am Reply

  • Laura: Would it make a difference if I used balsamic vinaigrette instead of balsamic vinegar? April 23, 2015 at 2:17pm Reply

    • Jaclyn: It won’t be quite as strong of a balsamic flavor and it would add more oil so I’d stick with straight balsamic vinegar. April 27, 2015 at 10:52pm Reply

  • Randa: Would it be okay to use brown sugar instead of honey? I don’t have honey and would love to make it tonight!! April 28, 2015 at 3:58pm Reply

    • Jaclyn: That should be okay but I’d wait until the last few minutes to add it probably so it doesn’t caramelize, then next time I’d recommend trying it with honey it lends a great flavor. April 29, 2015 at 6:04pm Reply

  • john: I made this last friday night and i barely got a taste of it. By time i was ready to eat it was all gone i guess the family loved it lol so today is Wednesday and im going to make it again but i will serve myself a plate and hide it until I’m ready to eat.great recipe .g April 29, 2015 at 3:17pm Reply

    • Jaclyn: I’m happy to hear your family liked it John :)! April 29, 2015 at 5:59pm Reply

  • maura: Sounds delicious but not a big fan of bottled salad dressing. Was wondering if you had any suggestions May 5, 2015 at 9:11am Reply

    • Jaclyn: Someone else above mentioned making it with a homemade dressing. June 2, 2015 at 8:02pm Reply

  • Amber: Your pictures look way better than what mine looked like but it was sooo tasty :) I added garlic and a little more honey and Italian dressing and it was absolutely perfect. I will be making this again for sure! May 5, 2015 at 9:04pm Reply

    • Jaclyn: Thanks for leaving a review Amber! Glad you enjoyed it! May 5, 2015 at 11:13pm Reply

  • Chanelle: I made this dish for my mother and my boyfriend and they both loved it! Thank you for your delicious recipes, they never disappoint! May 28, 2015 at 2:03pm Reply

  • Madi: I made this tonight for dinner, this was AMAZING! I didn’t add in the crushed red pepper though, my 2 1/2 year old can’t do spices, but it turned out so good! She loved it! We put it over some rice and made a little more sauce :) thanks for the recipe! It’s a keeper!! May 30, 2015 at 7:44pm Reply

  • Vera: Have you tasted this at room temperature or even cold? Wondering about making a big batch for a summertime party and would prefer not to keep it hot for extended periods and wrecking the veggies. June 8, 2015 at 7:44pm Reply

    • Jaclyn: I’ve never had it any way but straight from the pan, sorry! We finish it up in no time! July 9, 2015 at 12:08am Reply

  • Carly: Made this today; deviated from the recipe only to use 1/2 tbsp less honey, nearly a full tbsp red pepper flakes (some like it hot), and to cook the cherry tomatoes a bit more. LOVED IT. It’s food for four people but I swear I had to keep myself from eating the whole thing at a go. Great, healthy recipe — thanks so much for this! June 9, 2015 at 12:06pm Reply

  • Shelby: Made this tonite….used green beans instead of asparagus. It was really good….ended up doubling the recipe and cooking the whole thing in a wok instead of a skillet. The green beans took quite a while to cook (ended up putting them in the microwave for about 2 minutes to finish them….the sauce for this dish is really tasty. June 12, 2015 at 9:17pm Reply

  • Jessica N.: This looks delicious, do you think it would work ok to put it all into a dish and bake in the over for about 30 minutes? June 15, 2015 at 1:37pm Reply

  • Ginger: For the people that used fresh green beans….did you trim ends or anything? Also, would can green beans work? Thanks. June 16, 2015 at 1:44pm Reply

    • Jaclyn: I haven’t tried them yet, but use I’d trim the ends and no I wouldn’t recommend canned green beans because they don’t have the right texture for this and they won’t hold up very well. June 17, 2015 at 10:44pm Reply

  • Jasline: I need to make this dish for 20 people. Can it be made in the oven? June 16, 2015 at 9:45pm Reply

    • Jaclyn: That should be fine, I’d probably cook it at about 375 – 400 in several baking dish of course and I might add the veggies halfway through. June 17, 2015 at 10:39pm Reply

  • Nicole: Would it be okay to sub red pepper for the tomato? Would that change the flavor too much? July 6, 2015 at 12:30pm Reply

    • Jaclyn: I think that would be a good substitution. I would saute along with the asparagus. July 6, 2015 at 11:30pm Reply

  • Joelle: would this work with boneless skinless chicken breasts? July 8, 2015 at 2:18pm Reply

    • Jaclyn: Yes, but I would cut them up into strips to make chicken tenders out of them. They cook faster that way. July 8, 2015 at 11:47pm Reply

  • Jeannie: Loved this recipe! Made it with the asparagus and carrots as directed, left out red pepper flakes, but flavor was excellent. Will certainly make it again. Thanks so much July 20, 2015 at 2:08pm Reply

  • Roland Foster: This dish was so awesome my wife and 9yr old daughter loved. And our daughter is very picky. Thx for the recipe. I can’t wait for more July 20, 2015 at 7:09pm Reply

  • Maja: Lovely dish. So quick and easy! I was hesitant about using the salad dressing to cook with but it turned out great! Added some cooked brown rice in with the veggies to bulk it up a little and it was fantastic! July 27, 2015 at 5:35am Reply

  • Angelito: To be quite honest I was sceptical as I was concerned about overpowering acidic taste but the cooking time was enticing and I had all the ingridients (green beans vs. asparagus). What can I say? Phenomenal! My monstrously picky family had inhaled their portions and I am setting some aside to take to the office for lunch. Family suggestion (not mine) – serve with mashed potatoes. Interesting. Bravo! This is definitely a keeper. I also added some squeezed garlic to the souce but I am a garlic addict. Many thanks for the wonderful recipe. August 4, 2015 at 11:16pm Reply

  • Xavi: Awesome recipe. Also, it works great with homemade Italian dressing too! August 6, 2015 at 3:47pm Reply

  • Lindsay: This was amazing! I made it with green beans instead, added some onion rings, and made my own Italian dressing using whatever Italian spices were in my cabinet, red wine vinegar, and olive oil. I also cut back on the honey a little bit and it was perfect! Even my boyfriend loved it and he can be quite picky. August 7, 2015 at 9:54am Reply

  • Kerry: OMG…Alert the media! Tonight my husband said and I quote “I am not a fan of chicken dishes, but this is AWESOME!” I almost fell off of my bar stool! Yep, I know I will make this again! Thank you for the recipe and the tip about using Balsamic Vinegar for a chicken marinade. August 11, 2015 at 7:41pm Reply

  • Lynne: Wow…easy dish to make but packs a
    Mighty punch in the flavor category!
    Delish!! Now it is going to be part of my
    recipe rotation!! August 14, 2015 at 4:37pm Reply

  • Summer: i am making that tonight. I love balsamic vinaigrette. I only use that dressing on my salads. I like quick & easy meals. I think this will become a regular in my household. But I want to say that it will take more than 6~7 minutes to cook the chicken. Especially if you are using big chicken breasts like I am. And watch out for the jumping olive oil in your skillet while cooking the chicken. It can get furious on you. Keep a check on your heat range. Enjoying these tonight. August 27, 2015 at 3:01pm Reply

    • Jaclyn: Yes thicker chicken breasts would take longer that’s why the 5 oz is recommend but I know they can be hard to come by that small which is why it also works great to cut the big chicken breasts into chicken strips (tenders) then that way the outsides wont burn before they’ve had a chance to cook through. And I recently just bought a splatter screen for the jumping oil like you say it does help quite a bit. I hope you love this recipe! August 27, 2015 at 7:21pm Reply

  • Randy B.: Great recipe! I love one pot dishes, that are simple and fast like this wonderful dish. Adding to it, it’s clean whole food as well. August 30, 2015 at 1:39pm Reply

  • Whitney: I have made this dish twice and both times took the leftovers to work for lunch and it’s just as yummy the next day. This recipe is good darn good and is now in my regular rotation of recipes! I have green beans to use so will be making the dish tonight and see if I like it as much as I do with the asparagus. :) Thanks for sharing your wonderful recipe. September 6, 2015 at 9:57am Reply

  • Margaret: just made this for supper tonight, hubby and I loved it.
    Thank you for the recipe. September 8, 2015 at 6:09pm Reply

  • Krisi: any idea how many calories per serving? September 16, 2015 at 7:28pm Reply

  • Ashley: This was amazing!!! So easy to make and so delicious! I will definitely be making this again. Thank you for the wonderful recipe! September 23, 2015 at 10:12pm Reply

  • connie randall: How would I adjust this to not include the honey? Sounds great to me but my husband doesn’t like ‘sweet’. September 27, 2015 at 10:14am Reply

    • Jaclyn: The honey doesn’t really make it sweet it mostly just balances out the tang of the vinegar. You could reduce the amount by half though if you’re worried about it. I hope you both love it! September 27, 2015 at 11:10am Reply

    • Jessica: I can vouche and say it isn’t really sweet at all! I could taste all the flavors blended perfectly. No sweet honey shock. December 4, 2015 at 5:10pm Reply

  • Karina: I want to make this but don’t have Italian dressing. Would it not taste good if I substituted for creamy balsamic vinaigrette ?? September 27, 2015 at 2:22pm Reply

  • Morgan: The glaze turned out wonderful. I love balsamic vinegar, and I will definitely make this again! October 14, 2015 at 1:45pm Reply

  • Kim: Made this tonight with some roasted potatoes. I used only asparagus and tomatoes, since we were out of carrots and just a dash of red pepper to not be spicy. I ended up having to finish my chicken in the oven since it wasn’t thawed completely. Definitely will make again! (though I think I’d do the chicken and veggies in two pans cause I felt like my timing was off. One pan is great but everything being done at the right time is better for us). October 20, 2015 at 5:22pm Reply

  • Courtney: How many calories is this? October 21, 2015 at 12:01pm Reply

  • Liz: Could you substitute green beans for asparagus? October 26, 2015 at 7:41pm Reply

    • Jaclyn: Yes definitely. October 26, 2015 at 8:50pm Reply

  • Karen: This looks SO good…it made my mouth water. Could you use a rotisserie chicken instead of raw chicken? Just seeing if i can make it that much easier!! October 27, 2015 at 10:03am Reply

  • Haejung: I just made this dish last night at last minute. I had made another dish which came out really bad and needed something quick as back up and I saw this dish and read positive comments which helped me with my decision to make it. I also used green beans since I already had it. It was very delicious and quick to make. Thanks for sharing!!! November 4, 2015 at 9:41am Reply

  • Susan: I made this tonight using a pork tenderloin. It was awesome. Just delicious! Thank you for sharing your recipes! November 9, 2015 at 6:04pm Reply

    • Jean: I I would be interested to know how you prepared the tenderloin? January 28, 2016 at 6:35pm Reply

  • K: I would love to try this, but I have one finer balsamic and one cheaper. Which would you recommend for this specific dish? Thanks :) November 21, 2015 at 10:22am Reply

    • Jaclyn: I just used a $5 bottle and it turned out great so you may want to save the good stuff for a glaze or something. November 21, 2015 at 4:45pm Reply

    • Jessica: Mine was under $4 at Walmart! Still tasted great. I used wishbone house Italian too because that’s what we had on hand. Delicious. Next time I’m doubling the whole recipe! December 4, 2015 at 5:08pm Reply

  • Danya: Damn delicious! Whole fam enjoyed it! Thank you :) November 26, 2015 at 5:23pm Reply

  • Jessica: Unfortunately the most recent comments don’t go to the top but I just made this tonight and loved it! I’m not that great of a cook but it’s so easy. My asparagus was thicker because it’s not in season here but it was still delicious. My husband and I ate all of the food between the two of us (of course my 2.5 year old would only eat macaroni and cheese lol). I wish I could attach a picture! December 4, 2015 at 5:07pm Reply

  • Sandy: My 16 year old made this and it was delicious! ! December 6, 2015 at 3:12pm Reply

    • Jaclyn: I’m so glad you liked it Sandy! December 6, 2015 at 5:40pm Reply

  • Cj: Gf doesn’t like asparagus, but gonna try with fresh green beans. December 27, 2015 at 10:18am Reply

  • Catherine Wright: This was great! I made it with chicken thighs and green beans and doubled the cook time. Quite tasty! January 2, 2016 at 7:35pm Reply

  • Ashlyn ~ Dollop of Yum: This meal looks super healthy and delicious! Love the ease of 1 pan for a convenient weeknight meal. I included it in my latest post “Kick Start The New Year #2: 15 Healthy Dinners”! January 4, 2016 at 7:25pm Reply

  • Mike: Calories per serving anyone? January 4, 2016 at 8:34pm Reply

  • Candice: Has anyone tried this with balsamic vinaigrette instead of Italian dressing? I’m afraid it’ll be too strong with balsamic vinaigrette and balsamic vinegar both. January 10, 2016 at 10:42am Reply

  • Lynn: This recipe looks yummy! How many calories is the recipe?

    Thanks January 14, 2016 at 12:47pm Reply

    • Jaclyn: I’m sorry, I don’t have that info. January 14, 2016 at 1:43pm Reply

  • Victoris: Do the tomatoes just get tossed in sauce at the end and are not cooked ? January 19, 2016 at 5:13pm Reply

    • Jaclyn: Yes but you could definitely cook them for a bit if you’d prefer, I like them either way. January 19, 2016 at 6:51pm Reply

  • Panda Vinson: Does anyone know how many carbs this would have in it? I am on a low-carb diet, but I want to try this tonight. January 20, 2016 at 10:10am Reply

  • Mary S: Made this last night for dinner with green beans instead of asparagus. Served it with rice. Super Yummy! Definitely full of flavor! I think I will make more sauce the next time, just for something for the rice. Really tasty! Thanks! It will be in my permanent go to recipes! January 20, 2016 at 1:54pm Reply

  • Sharon: Thank you for posting this recipe! I made this for dinner tonight and it turned out great, flavors were really wonderful. I used frozen grean beans and 1 regular tomato, and added 3 cloves of minced garlic.

    I used this Italian dressing recipe, without the honey: January 23, 2016 at 6:57pm Reply

  • Karen: I have a 2 year old and 1 year old so dinner has to come together quickly. This was delicious and really no processed stuff like a lot of quick recipes. My 1 year old gobbled up the chicken and asparagus. Thanks for a healthy express dinner. From a Grateful Mom January 27, 2016 at 6:06pm Reply

    • Jaclyn: I’m glad you and your family enjoyed it Karen! January 27, 2016 at 11:37pm Reply

  • debbie: made this tonight, was amazing. I also used green beans in place. was quick to put together and healthy. Family loved it January 28, 2016 at 3:46pm Reply

  • Karen B: I’m making this tonight. I was wondering if anyone had suggestions for a side dish? Thanks! February 3, 2016 at 12:28pm Reply

  • dana seagram: “When I die and go to heaven I want that” “Killer” A couple of comments from my husband tonight after making chicken and veggies. Two picky boys, especially when it comes to veggies, were fighting for the bottom of the plate and complaining there wasn’t enough. I made this recipe to spec with the exception of the epicurious italian dressing recipe instead of Kraft, and beans and broccoli instead of asparagus. That would have been pushing it. Amazing is all I can say. Sweet, savoury and spicy all in one. February 11, 2016 at 7:39pm Reply

  • Tracy: How do you think frozen organic green beans from Costco would do or do you think fresh is better? February 23, 2016 at 9:32pm Reply

    • Jaclyn: Frozen should work great here as well. I hope you love it! February 24, 2016 at 4:35pm Reply

  • Tammy: My daughter and I made this, it was wonderful!!! Thank You for such a wonderful recipe!! Even her boys, age 11 and 8 just loved it!! All blended so perfect!!!! The next time I made it was for my husband, I replaced red onions and mushrooms instead of using the carrots and tomato”s, I love red onions and mushrooms, to be honest tho I preferred it with the carrots and tomato”s!! Of course I had asparagus with both :) March 12, 2016 at 5:11pm Reply

  • Katie: Made this tonight for the first time and it was great! I increased the amount of chicken (used 3 breasts and cut them into strips) and red pepper flakes. I also didn’t have any balsamic vinegar so I used a red wine vinegar+sugar substitute that I found online. The extra spice of the red pepper flakes was a perfect complement to the sweetness of the sugar/honey. Next time I’ll try it true to the recipe with balsamic vinegar, but it still turned out to be delicious. March 13, 2016 at 8:02pm Reply

  • Lisa: Made this tonight, no carrots, did not have any… I thought it rocked! Very delish! Fairly easy to get done too! Definitely going into the loop of dinners! Will get carrots next time! March 14, 2016 at 7:09pm Reply

  • Robin: This was great. I just used the vegetables I had: zucchini, onions, small red peppers, onions, and mushrooms. I just loved the sauce. March 27, 2016 at 7:16pm Reply

  • sarah.a: made this tonight, so easy and delicious. March 28, 2016 at 8:12pm Reply

  • Tracie: Kid approved in my house! Made with green beans and carrots. Will add onions next time.
    Thanks for sharing this recipe. March 29, 2016 at 4:51pm Reply

  • Cyrille: Mmmmm very tasty dish! Love to make it myself one day… March 31, 2016 at 12:54pm Reply

  • Ruth: This recipe sounds great and I really want to make it, but I have a quick question about it! How is the asparagus and carrots cooked? It’s not explained in the recipe. Thank you! April 3, 2016 at 7:59pm Reply

    • CYNTHIA HOLBERT: After you remove your chicken just toss the green beans or asparagus and carrots in the same pan and saute. I put a lid over the pan after a few minutes to kind of steam the veggies. April 4, 2016 at 1:29pm Reply

  • CYNTHIA HOLBERT: I made this today and it was really good. Very close to a really awesome lean cuisine meal I ate years ago and never could find again. Next time I will add some sliced garlic to the veggie mix and serve over angel hair pasta. April 4, 2016 at 1:28pm Reply

  • Kathy: Has anyone made this in the oven? I am thinking this would be great at a bridal shower I am hosting. April 8, 2016 at 10:03am Reply

  • Jeanette: Made this with both the asparagus and the green beans!! It was amazing!!! Winning recipe… I did make two times the dressing :) April 10, 2016 at 7:28pm Reply

  • CC: I love this recipe. The flavours are beautifully balanced it went together in no time. We subsituted green beans and sliced the breasts up. I found your site because of it and now it is my go to site for tasty easily adaptable recipies. Thank you for always having incredibly tasty, easy and well written recipes. April 14, 2016 at 12:38am Reply

  • Julianne W: Anything with balsamic is a plus in my book! Trying this tonight to celebrate our 18 wedding anniversary (went out to eat last night for Fathers Day…gotta cook at home sometimes…😜) Thanks for posting! I’m sure it’s going to be a hit! June 20, 2016 at 4:07am Reply

  • Teresa: Made this for dinner tonight and it was amazing!!! Great flavor!! I will definitely make this again. We had company for dinner and they asked for the recipe!! June 20, 2016 at 7:44pm Reply

    • Jaclyn: So glad to hear Teresa! June 21, 2016 at 10:31am Reply

  • Amberrr: I’ve been teaching my 13 year old to cook….this was last nights project! It was delicious. That sauce! I subbed green beans for asparagus and the rest of the fam thought they were too crisp…i even cooked them longer. I liked them though. I also used red and yellow bell peppers instead of carrots. And I threw some red onion in because, well, onion. :) My daughter found it easy to make and we all loved the chicken. Thanks for the recipe! July 30, 2016 at 5:18am Reply

    • Jaclyn: Thanks for the great review Amber! August 1, 2016 at 3:40pm Reply

  • Ali: Love this dish – it’s been one of our go-to meals for years! I’m trying to figure out how to make it work as a freezer meal… I’m thinking I could put the chicken and sauce ingredients in a large freezer bag, then put the veggies (minus tomatoes) in a smaller baggie. Pull out to thaw the night before and cook per recipe when ready. Then just have the fresh tomatoes on hand to add as well. Do you think this would work? August 6, 2016 at 7:26am Reply

    • Jaclyn: I wouldn’t recommend freezing the sauce and chicken together because of the vinegar in the sauce – but there shouldn’t be a problem with freezing the sauce separately. August 6, 2016 at 10:21am Reply

  • Vanessa Price: I love one pot meals! I put a link to this recipe on my blog’s Weekly Meal Plan. I hope a lot of my readers give it a try! September 17, 2016 at 6:57pm Reply

    • Jaclyn: Thanks for sharing Vanessa! September 18, 2016 at 12:29pm Reply

  • Ronda: Fabulous! The entire family enjoyed this meal. This recipe will be used again. Thanks for sharing it. October 5, 2016 at 5:02pm Reply

  • Charlene: Made this dish this week and it was wonderful. It was just for me so it kept me in meals for a few days and since I work some uneven hours this is great. December 15, 2016 at 2:41pm Reply

    • Jaclyn: Glad you love it Charlene! December 20, 2016 at 3:02pm Reply

  • Jamie: I plan on making this for Christmas. I have made it beofre but ate it right after it was made. I am going to make it Christmas ever morning and serve it the following afternoon. How long do you think I should put it in the oven for on Christmas to heat it back up? December 18, 2016 at 6:04pm Reply

  • Christy Knight: Excellent! Quick. Fresh. Flavorful. Easy to make! February 19, 2017 at 8:03pm Reply

  • Teresa Hylton: I noticed the video had mushrooms in it cooked first. How long do they need to cook before adding the green beans. May 17, 2017 at 10:36am Reply

  • Lynn: Made this dish tonite added mushrooms and goat cheese. Best ever will definetely make this again for the hubby. Won’t tell him about the goat cheese, lol. June 1, 2017 at 7:19pm Reply

    • Jaclyn: Our secret. :) Glad you loved it! June 13, 2017 at 12:42pm Reply

  • Sabrina: We used chicken thighs instead of breast and add cauliflower rice. So delicious! November 24, 2017 at 6:10pm Reply

  • soumie: why are there no nutritious values/info regarding the meal? for somebody who likes to watch what they are eating its really important. the meal does look delicious though :) March 22, 2018 at 11:55am Reply

    • Jaclyn: Just added them – enjoy! March 23, 2018 at 4:16pm Reply

  • Lola Martinez: Loved this recipe! March 23, 2018 at 4:15pm Reply

  • Zora: How can I replace the italian dressing? I donˋt like using store bought dressings. Besides they do not sell this dressing here, in Germany. Hoping for an answer 🤞🏼 March 31, 2018 at 12:10pm Reply

  • Cathy Dehning: So my daughter made this and I was visiting and had the left overs for lunch. OMG, this was great cold as a left over. I can only imagine what it tasted like warm. I had the left overs at her house a week ago and I am making it tonight for my husband. Can’t wait. Even the left overs look beautiful. Great Recipe. April 30, 2018 at 2:23pm Reply

    • Jaclyn: Thanks for the great review Cathy! May 1, 2018 at 12:43pm Reply

  • Rosellen Fareri: Tried this recipe tonight and I made it with mushrooms (which I doubled) and string beans and of course tomatoes ! I doubled the sauce too and it was delish !!! Will definitely be making this again and again. Next time I will try asparagus and carrots w tomatoes ..can’t wait !! May 2, 2018 at 7:57pm Reply

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