Sheet Pan Balsamic Chicken & Asparagus
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 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