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Simple Chicken Dinner for Two.
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Easy Chicken Dinner for Two

A simple one pan chicken dinner for two made with tender chicken, fresh asparagus, and cherry tomatoes in a light, flavorful sauce. Perfect for an easy weeknight meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Dishes
Cuisine: American
Keyword: chicken dinner for two
Servings: 2 servings
Calories: 600kcal
Author: Lois

Equipment

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

For the Sauce:

  • ⅓ cup zesty Italian dressing
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 1 tablespoon shallot, finely diced

Instructions

  • 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!

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.

Nutrition

Serving: 1serving | Calories: 600kcal | Carbohydrates: 33g | Protein: 52g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 752mg | Potassium: 1367mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1057IU | Vitamin C: 26mg | Calcium: 57mg | Iron: 4mg