One Pan Chicken and Vegetables Recipe
What I love about this dish: it’s a quick and easy one pan chicken dinner; a balanced meal in one pan. How easy is that?! The chicken has a crispy coating and a flavorful center that is sure to please.
Plus, roasting vegetables in the oven brings out their natural sweetness and preserves all of their wonderful nutrition. I’m so happy my son ate his vegetables, even if it meant each bite was dipped in ranch ;).I’m a busy mom with 2 young kids so I’m always on the lookout for easy and healthy family-friendly dinners. Also, I despise dirty dishes.
If you can relate, or if you’re just a little “hangry” right now, this recipe is for you! Big-‘ol thank you to the folks at Hidden Valley® Original Ranch® who sponsored this recipe and came up with the seasoning that takes this one pan chicken dinner to a very delicious place.
Ingredients for One Pan Chicken Dinner:
1 (1 oz) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 cup real mayonnaise
1 cup bread crumbs (I used panko crumbs)
4 small/medium (1 1/2 lbs total) boneless, skinless chicken breasts
1 1/2 lb small red potatoes, halved or quartered if larger into 3/4″-thick pieces
1 lb baby carrots or slender peeled carrots (1/2″ thick)
1 Tbsp olive oil
Salt and Pepper to taste
Parsley to garnish, optional
How to Make One Pan Chicken and Veggies:
1. In a large Ziploc bag combine 1 cup mayo and 1 packet ranch seasoning mix (or use a bowl if you’re eager to wash more dishes). Add 4 chicken breasts and squish the bag around to coat chicken. Squeeze excess air out of the bag, seal and refrigerate chicken while prepping veggies.
2. Grease a large (I used 17×11) rimmed cookie sheet with oil (Tip: line baking sheet with foil for even easier cleanup). Place carrots and potatoes on your oiled pan. Drizzle the top with 1 Tbsp olive oil and sprinkle with 1/2 tsp salt and pepper, or season to taste. Toss veggies on the pan using your hands, then push them to the sides to make room for the chicken, keeping potatoes cut-side down.
3. Place bread crumbs in a shallow bowl. Shake off any excess marinade from chicken then dip in bread crumbs, turning to coat evenly. Transfer to baking sheet. It’s ok if veggies are a little crowded but keep at least a sliver of space between chicken breasts for optimal crispiness. Spray or drizzle the chicken with oil if desired to get a golden crust.
4. Bake at 400˚F for 25-28 min or until chicken reaches internal temp of 165 degrees F, or juices run clear. Turn on the broiler and continue baking 3 min to brown the chicken. Remove from oven, garnish with fresh parsley if desired and serve.
Now you’ll never go hangry again! 😉
More Easy Chicken Dinner Ideas:
Be sure to check out our other popular easy chicken dinner ideas. We’re all about making your life easier.
- Butter Stuffed Chicken (Chicken Kiev)
- One Pan Spatchcock Chicken Recipe
- Mom’s famous chicken drumsticks
- One-Pot Chicken and Rice Recipe
One Pan Chicken and Vegetables Dinner
- 1 oz Packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 1 cup mayonnaise
- 1 cup unseasoned bread crumbs I used panko crumbs
- 1 1/2 lbs (4 small/medium) boneless, skinless chicken breasts
- 1 1/2 lb baby red potatoes halved or quartered if larger into 3/4"-thick pieces
- 1 lb baby carrots or slender peeled carrots 1/2" thick
- 1 Tbsp olive oil
- 1/2 tsp Salt and Pepper, or to taste
- Parsley for garnish optional
Prep: Preheat oven to 400˚F.
In a large ziploc bag combine mayo and 1 packet ranch mix. Add 4 chicken breasts and squish the bag to coat chicken. Squeeze out excess air, seal and refrigerate while prepping veggies.
Grease a large rimmed cookie sheet with oil (Tip: or line with parchment for easier cleanup). Place carrots and potatoes on pan and drizzle top with 1 Tbsp olive oil and sprinkle with salt and pepper to taste. Toss veggies with your hands, Put potatoes cut-side down and push veggies to the sides of pan.
Place bread crumbs in shallow bowl. Shake off excess marinade from chicken and dip in crumbs, turning to coat. Transfer to baking sheet, leaving just a sliver of space between chicken breasts for optimal crispiness. Spray or chicken with oil if desired for a golden crust.
Bake at 400˚F for 25-28 min or until chicken reaches internal temp of 165 degrees F, and juices run clear. Broil additional 3 min to brown the chicken. To serve, garnish with fresh parsley if desired.
Nutrition estimates may vary on this one since at least 1/3 of the marinade remains in the bag after chicken is marinated which is reflected in nutrition label.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Ok, yum. ⬆ I hope you all love this easy one pan chicken recipe!