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  • Lisa Jarvis

Honey Chicken Skillet with Veggies

You know how I love cooking an entire dish in one pan! I made this delicious chicken dish using chicken tenders, asparagus and cherry tomatoes tossed and simmered in a tangy sweet sauce . This hit the spot!


Here's what you need:

3 T olive oil

1/4 cup balsamic vinegar

3 T honey

1 T Dijon mustard

1 t minced garlic

Pinch of red pepper flakes

2 to 2 1/2 lb chicken tenderloins

Salt and pepper to taste

1 lb asparagus, trimmed

8 oz cherry tomatoes, halved


Make your sauce first. Whisk together 2 T of the olive oil, vinegar, honey, mustard, garlic and red pepper flakes in a bowl. Set this aside. In a large skillet, heat the remaining T of oil. Cook the chicken tenders, seasoning to taste with salt and pepper until browned and cooked through . Remove the chicken and set on a plate. In the skillet, sauté the asparagus and tomatoes on medium -high heat for about five minutes, or until asparagus is crisp tender and tomatoes are blistered. Add the chicken back to the pan and pour the sauce over chicken and veggies. Toss to coat it all and simmer on low heat for about five minutes. Enjoy!

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