This easy one pan chicken dinner for two is perfect when you want a simple, flavorful meal without a lot of leftovers.
Made with tender chicken, fresh asparagus, and cherry tomatoes, it’s a quick skillet recipe that’s ideal for busy weeknights.
If you’re cooking for a smaller household, be sure to visit my Cooking for Two collection for more easy meal ideas.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
Table of Contents
Recipe at a Glance
Prep: 10 min | Cook/Bake: 20 min | Difficulty: Easy | Servings: 2
Main Ingredients: chicken tenderloins, asparagus, cherry tomatoes, mushrooms, Italian dressing, balsamic vinegar, honey, dijon mustard
Best For: quick weeknight dinners for two
Make Ahead: prep vegetables and sauce in advance; cook fresh for best results
Storage: store leftovers in an airtight container in the refrigerator up to 3 days
Looking for more chicken recipes? Try my Chicken and Potatoes Foil Packets, Sheet Pan Chicken Breasts recipe for two or my Chicken Cutlet Parmigiana Sandwich.
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Swap the vegetables: Use green beans, broccoli, or zucchini in place of asparagus depending on what you have on hand.
Change the protein: Boneless, skinless chicken breasts or thighs can be used instead of tenderloins; adjust cooking time as needed.
Use a different dressing: Try a garlic or herb Italian dressing for a slightly different flavor.
Add extra flavor: Sprinkle in fresh herbs like parsley or basil just before serving for a brighter finish.
Make it a complete meal: Serve over rice, pasta, or quinoa to stretch the recipe and make it more filling.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Season the chicken tenderloins with salt and pepper and prepare the sauce by combining the zesty Italian dressing, balsamic vinegar, honey, dijon mustard, and diced shallot.
Step 2: Cook the chicken tenders in 2 tablespoons of olive oil over medium heat for 6 minutes, turning halfway through. Remove from the pan and set aside.
Step 3: Add the mushrooms to the pan and cook for a minute before adding the asparagus. Cook for 2-3 minutes until the asparagus has softened, then add in the cherry tomatoes and sauce. Allow the sauce to thicken by cooking for 2-3 more minutes.
Step 4: Add the chicken back into the pan and toss with the veggies and sauce to coat. Serve and enjoy!
Insider Tips from My Kitchen to Yours
✔️ DO cook the chicken first and let it rest before adding it back to the pan to keep it tender and juicy.
❌ DO NOT overcook the asparagus or it will become too soft and lose its fresh texture.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, boneless, skinless chicken breasts can be used. Slice them into smaller pieces or pound them slightly so they cook evenly.
Yes, you can swap the asparagus and mushrooms for green beans, broccoli, or zucchini depending on what you have.
Storage & Serving Tips
Serving Tips: Serve with rice, pasta, or crusty bread to make it a more complete meal.
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Freezing is not recommended, as the vegetables may become too soft when thawed.
Thaw and Reheat: Reheat gently in a skillet over low heat or in the microwave until warmed through.
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add the recipe to your recipe box for easy access anytime.
If you made it, leaving a star rating or quick review is always appreciated and helps other readers too.
Want to save this printed recipe? The Ultimate Meal Planner & Recipe Binder helps you keep recipes organized in one easy place.
🗒️Shopping List
Click the button below to instantly create a shopping list for this recipe.
📖 Recipe Card
Easy Chicken Dinner for Two
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
- ⅓ cup zesty Italian dressing
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1 tablespoon shallot, finely diced
Method
- Salt and pepper both sides of the chicken tenders.
- Heat 2 tablespoons of olive oil in a large skillet on medium heat. Once warm, add the chicken tenders. Cook 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. Trim the ends of the asparagus off and cut the remaining stalks into 1 inch pieces, slice the mushrooms, and halve the cherry tomatoes.
- In a small bowl, whisk together all sauce 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 sauce 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 sauce.
- Plate and enjoy!
Nutrition
Notes
Tips
- Cut the chicken into even-sized pieces so it cooks evenly in the skillet.
- Trim the asparagus and cut into similar lengths so it cooks at the same rate as the other vegetables.
- Whisk the sauce ingredients together before starting to cook so everything comes together quickly.
Storage & Make Ahead
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For easier prep, chop the vegetables and mix the sauce ahead of time, then cook just before serving for best texture.
Tried this recipe?
Let us know how it was!
Food Safety Tips
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
Comments
No Comments