Sheet Pan Balsamic Chicken
A quick sheet pan balsamic chicken recipe with asparagus and red onion.
Ingredients
- 4 chicken cutlets 4-ounce each
- 2 tablespoons extra-virgin olive oil divided
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt divided
- ½ teaspoon ground black pepper divided
- 2 tablespoons balsamic vinegar plus extra for garnish
- ½ teaspoon garlic powder
- 1 pound fresh asparagus trimmed
- ¾ cup slivered red onion
- 1 tablespoon capers rinsed
Instructions
- Preheat oven to 375°F and position rack in the upper third.
- Place chicken cutlets on one side of a large sheet pan.
- Brush with 1 tablespoon olive oil and season with Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper.
- Bake for 5 minutes.
- In a small bowl, mix balsamic vinegar, garlic powder, and remaining olive oil.
- Remove chicken from oven. Add asparagus, red onion, and capers to the empty side of the pan.
- Drizzle half of the balsamic mixture over vegetables and toss to coat.
- Flip the chicken and drizzle with the remaining mixture.
- Switch oven to broil on high and cook for about 10 minutes, until the chicken reaches 165°F and asparagus is tender-crisp.
- Drizzle extra balsamic vinegar before serving for enhanced flavor.
Notes
- Serve with rice, quinoa, or crusty bread.
- Add cherry tomatoes for extra color and sweetness.
- A sprinkle of parmesan cheese can enhance flavor if desired.