HEY, HOME SKILLET!

One-pan recipes that will become your weeknight BFFs.

BALSAMIC CHICKEN & ASPARAGUS

SERVES 4 - 20 MIN

• 1/4 c. balsamic vinegar
• 2 cloves garlic, finely chopped
• 1 tbsp. Dijon mustard
• 1 tbsp. honey
• Pinch of crushed red pepper flakes
• 1/4 c. extra-virgin olive oil, divided
• 2 lb. boneless, skinless chicken breast tenders
• Kosher salt
• Freshly ground black pepper
• 1 lb. asparagus, trimmed
• 1 pt. cherry tomatoes, halved

1. In a small bowl, whisk vinegar, garlic, mustard, honey, red pepper, and 2 tbsp. oil until combined.

2. In a large skillet over medium heat, heat remaining 2 tbsp. oil. Add chicken, season with salt and black pepper, and cook, turning occasionally, until golden brown, about 3 minutes per side. Transfer to a plate.

3. In same skillet over medium heat, combine asparagus and tomatoes; season with salt and black pepper. Cook, stirring occasionally, until asparagus is bright green and tomatoes are slightly wilted, about 5 minutes.

4. Move veggies to one side, add chicken, and pour in vinaigrette. Cook, tossing, until chicken is cooked through and vinaigrette is thickened, about 5 minutes more. -RIAN HANDLER

CREAMY BASIL CHICKEN WITH CORN & TOMATOES

SERVES 4 - 40 MIN