Tuscan Herb Chicken with Asparagus & Mushrooms

Cut the fibrous ends off of the asparagus and quarter cleaned mushrooms. I just harvested some asparagus from our garden which is the perfect side dish for my chicken and mushrooms.

Preheat oven to 400 degrees. Line a sheet pan with aluminum foil. Fillet each chicken breasts into 2 pieces. Pat chicken dry, salt and pepper both sides. Sprinkle both sides of the chicken with Italian seasoning.

Heat a large skillet on medium high heat. Add olive oil and chicken to the skillet. Cook 4-6 minutes undisturbed on both sides until chicken is golden brown. No need to wipe skillet. Remove from the skillet to prepared sheet pan.

Add asparagus to the sheet pan with the chicken. Drizzle the asparagus with olive oil and sprinkle with salt and pepper. Bake for 10 minutes or until chicken is cooked all the way through with an internal temperature of 165 degrees F.

While chicken and asparagus roast make balsamic glaze. In a small saucepan add 1/2 cup of balsamic vinegar and 1/8 cup of brown sugar. Heat on medium high heat stirring frequently until glaze is reduced to a syrup approximately 6-8 minutes.

In the same pan used to brown chicken, add 1 tablespoon of olive oil and quartered mushrooms. Season to taste with salt and pepper. Saute on medium heat until desired doneness is reached. Set aside.

Plate the dish and drizzle balsamic glaze over the chicken. Serve and enjoy!