One Pan Chicken and Veggies
Our One Pan Chicken and Veggies is an easy, delicious dinner that’s ready in less than 30 minutes and loaded with tender chicken tenderloins, asparagus, tomatoes, and mushrooms in a zesty, sweet, and tangy sauce.
When we think of easy, delicious main meals, we always think of one pan dinners. They’re so easy to make, and you can make far more varieties than you might think.
We love dishes like sheet pan lasagna, sheet pan sausage and veggies, and our ham sheet pan dinner recipe because they’re not only easy and flavorful but also make cleanup a breeze.
Our latest addition to our one pan lineup is this chicken and veggie dish. We switched out the sheet pan for a skillet, but it’s still just as quick, easy, and delicious.
We recommend pairing it with an easy dessert such as pistachio cherry cookies, butterscotch chocolate chip cookies, or graham cracker toffee bark for a simple and delicious weeknight feast.
Table of contents
Why You’ll Love This Recipe
- Simple Ingredients: Chicken, veggies, seasonings, and a few other basic kitchen staples are all you need to make this recipe.
- Easy: This recipe requires only a few simple steps and takes about 25 minutes from start to finish.
- Customizable: It’s easy to tweak this recipe to make it your own.
- Zesty Flavor: The Italian dressing mixture adds a zesty flavor to the chicken and vegetables.
- Kid-Friendly: While this recipe is full of flavor, it’s simple enough for kids to enjoy.
Key Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Chicken Tenderloins: Chicken tenderloins are tender, juicy, and the perfect size for quick, even cooking.
- Zesty Italian Dressing: Zesty Italian dressing is the base for the bold, flavorful dressing.
- Honey and Dijon Mustard: Honey and Dijon mustard create a sweet, honey mustard flavor that balances the savory notes of the Italian dressing.
Variations
- Other Meats: This recipe also works with steak or pork strips. You can even use seafood like shrimp or lobster tails.
- Add More Veggies: The dressing works well with all your favorite roasting veggies, like potatoes, carrots, Brussels sprouts, broccoli, cauliflower, and more.
- Mild: Use regular Italian dressing for a toned-down version.
- Spicy: Add red pepper flakes for a kick of heat.
How to Make One Pan Chicken and Veggies
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a bowl, mix up the sauce. Then sear the chicken, remove the chicken from the skillet, and add the mushrooms.
- Add the remaining vegetables and cook until thickened. Return the chicken to the skillet before serving.
Expert Tips
- Flip your chicken tenders just once halfway through cooking. This ensures even cooking and a nice, golden color on both sides.
- Use a large skillet that provides plenty of room to sauté the vegetables and toss everything with the sauce.
- Prep the veggies while the chicken is cooking to save time and ensure maximum freshness.
One Pan Chicken and Veggies FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Oil has a higher smoke point than butter, making it ideal for searing and sauteing the chicken. However, butter may also be added while the vegetables are cooking to enhance the dish’s flavor.
When cooking a recipe like this one pan chicken and veggies, you should cook the chicken first. Then set it aside in a covered dish to retain the steam and moisture. When the vegetables are finished cooking in the pan, return the chicken and cook until heated through, taking care not to overcook.
Virtually any vegetable pairs well with skillet chicken. Asparagus, broccoli, carrots, bell peppers, onions, garlic, and zucchini are particularly well-suited, but any vegetable will work. Choose your favorites.
Refrigerate this dish for up to 3 days in an airtight container.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
One Pan Chicken and Veggies
Equipment
- small bowl
- large skillet
Ingredients
- 1 pound chicken tenderloins
- 10 – 12 asparagus stalks
- 1 cup cherry tomatoes
- ¾ cup white button mushrooms
- 2 Tablespoons olive oil
- Salt and pepper
Dressing Ingredients:
- ⅓ cup zesty italian dressing
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons honey
- 1 Tablespoon dijon mustard
- 1 Tablespoon shallot diced
Instructions
- Salt and pepper both sides of the chicken tenders.
- Heat 2 Tbsp of olive oil into a large skillet on medium heat. Once warm, add the chicken tenders. Cook until about 6 minutes (turning half way through). Remove from the pan and set aside on a plate.
- While the chicken is cooking, cut the veggies and make the dressing. Trim the ends of the asparagus off and cut the remaining stalks into 1 inch pieces, slice the mushrooms and half the cherry tomatoes.
- In a small bowl whisk together all dressing ingredients.
- Once the chicken has been removed from the 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 for 2-3 minutes.
- Add the chicken tenders back into the skillet and toss everything to coat the chicken with the dressing.
- Plate and enjoy!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
