388 Ratings
  • 5 Rating Star 170
  • 4 Rating Star 82
  • 3 Rating Star 48
  • 1 Rating Star 43
  • 2 Rating Star 20
  • 0 Rating Star 25

This balsamic chicken recipe will soon become a family favorite. Balsamic vinegar, with its hallmark dark color, syrupy body, and slight sweetness, brings a wonderful out-of-the-ordinary touch to any recipe. Pair this easy balsamic chicken recipe with a side of quinoa or rice to satisfy heartier appetites.

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Ingredients

  • ¼ cup bottled Italian salad dressing

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon honey

  • ⅛ – 0.25 teaspoon crushed red pepper

  • 2 tablespoons olive oil

  • 1 pound chicken breast tenderloins

  • 10 ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained

  • 1 cup purchased shredded carrot

  • 1 tomato, seeded and chopped

Directions

  • In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.

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  • In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.

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  • Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.

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  • Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.

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Nutrition Facts

269 calories, 12 g fat (2 g saturated fat, 66 mg cholesterol, 323 mg sodium, 12 g carbohydrates, 2 g fiber, 27 g protein.

Reviews (28)

Most helpful positive review

01/23/2018
Don't know where my original review went, but this is delicious & easy, and has been in my rotation for years now! We don't like asparagus so I used 1/2 bag green beans, and to save $ shredded 1 large carrot myself. Since 2014 I've been making double sauce because we like a gob on rice to go with it, too!

Most helpful critical review

04/25/2016
coool!!!pakistani recipes are wonderfull in taste and its have fun while cooking..
388 Ratings
  • 5 Rating Star 170
  • 4 Rating Star 82
  • 3 Rating Star 48
  • 1 Rating Star 43
  • 2 Rating Star 20
  • 0 Rating Star 25
02/18/2017
This looks delicious and was recommended by my daughter. I know ads support each persons blog, but there were so many popups I just gave up.
04/13/2017
The chicken ended up being rubbery. The asparagus and carrots were amazing!
01/23/2018
Don't know where my original review went, but this is delicious & easy, and has been in my rotation for years now! We don't like asparagus so I used 1/2 bag green beans, and to save $ shredded 1 large carrot myself. Since 2014 I've been making double sauce because we like a gob on rice to go with it, too!
04/13/2017
The chicken ended up being rubbery. The asparagus and carrots were amazing!
02/18/2017
This looks delicious and was recommended by my daughter. I know ads support each persons blog, but there were so many popups I just gave up.
02/23/2017
Simple yet flavorful
10/02/2015
Is it acceptable to use stolen shredded carrot or must it be purchased?
02/23/2016
Very good could eat this breakfast lunch and dinner. Next time i will steam asparagus some before adding to pan carrots cooked to much before asparagus was done, for my liking anyhow.
10/02/2013
Quick, easy, healthy recipe. Doesn't make a whole lot, though. To help it stretch, serve over a bed of wild rice. Almond slices would be a great addition to this as well! Hubby & I thought it was a very good recipe.
05/23/2016
Very good.  I used string beans instead of asparagus since I didn't have any at the time, no problem.  Will be using the rest for lunches at work.  Also shredded my own carrots.