Tuscan Herb Chicken with Asparagus & Mushrooms

Make the balsamic glaze (or use store‑bought if you prefer). In a small saucepan, combine ½ cup balsamic vinegar with 2 tablespoons brown sugar and heat over medium, stirring frequently, until the mixture reduces into a glossy syrup — about 10 minutes.

Preheat the oven to 400°F. Rinse the asparagus, trim off the fibrous ends, and set it aside. We grow asparagus in our garden, and using freshly harvested spears always feels like a small luxury — they’re crisp and tender, and they bring a bright, homegrown touch to the chicken and mushrooms.

Quarter 6-8 ounces of small clean mushrooms.

Add the mushrooms to a bowl, drizzle in a tablespoon of olive oil, and season generously with salt and pepper, tossing until they’re evenly coated and ready to roast. Repeat the same process with the asparagus.

Spread the mushrooms and asparagus onto an aluminum‑foil‑lined baking sheet for easy cleanup. Roast for 12 to 15 minutes.

Pat the chicken tenders dry with a paper towel, then sprinkle both sides with a tablespoon of Italian seasoning and salt and pepper to taste, making sure each piece is evenly coated before cooking.

Heat a large skillet over medium‑high heat, add a splash of olive oil, and lay the chicken tenders into the hot pan. Cook them for 4–6 minutes per side, undisturbed, until they’re deeply golden and cooked through.

Assemble. Place the chicken tenders with the roasted mushrooms and asparagus on a platter, then finish by drizzling the chicken with the balsamic glaze, adding a glossy, tangy sweetness to the dish.

Enjoy!

For more easy and delicious 30 minutes dinners, check out these next:

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• Skinny Chicken Marsala
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• Easy Chicken Jalousie
• Italian Sausage & Peppers Rigatoni
• Easy Manestra
• Mediterranean Sheet Pan Roasted Chicken
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• Easy Chicken Fettuccine Alfredo