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This chicken and asparagus recipe is a simple one-pan meal that’s perfect for busy weeknights. Chicken cutlets are coated in a tangy-sweet balsamic glaze, roasting right alongside tender asparagus for an easy, well-balanced dinner. If you don’t have chicken cutlets on hand, you can easily make your own by slicing two 8-ounce chicken breasts in half horizontally. The thin cut ensures quicker, more even cooking, so everything on the sheet pan finishes at the same time—perfect for a fuss-free, delicious dinner!
Ingredients
- 4 (4-ounce) chicken cutlets
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 tablespoons balsamic vinegar, plus more for garnish
- ½ teaspoon garlic powder
- 1 pound fresh asparagus, trimmed
- ¾ cup slivered red onion
- 1 tablespoon capers, rinsed
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Directions
step 1
- Position oven rack in upper third; preheat oven to 375°F. Place 4 chicken cutlets on one side of a large rimmed baking sheet. Brush both sides with 1 tablespoon oil; sprinkle with 1 teaspoon Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper. Bake for 5 minutes.
step 2
Meanwhile, stir 2 tablespoons vinegar, ½ teaspoon garlic powder and the remaining 1 tablespoon oil together in a small bowl.
step 3
Remove the chicken from the oven. Preheat broiler to high. Place trimmed asparagus, ¾ cup red onion and 1 tablespoon capers on the empty side of the pan; drizzle with half the vinegar mixture and toss to coat. Flip the chicken pieces and drizzle with the remaining mixture.
step 4
Broil until the asparagus is tender-crisp and an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, about 10 minutes. Drizzle with more vinegar, if desired.
