This post may contain affiliate links. Read my disclosure policy.
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
Ingredients
- 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
Instructions
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.
Notes
Nutrition Per Serving
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!
Thank you for this amazing recipe. Tired it and loved it.
You’re welcome Chay, glad that you loved my recipes. You can try my other recipes too! Would also love to hear your feedback. Thank you.
Hi Natasha, I love your recipes. I just made this one tonight and it was absolutely delicious. Kids agree! I will definitely make this again. So easy and tasty. Dziękuję!
Hello Wendy! Great to hear from you and thanks for your good comments and feedback. I’m glad you enjoyed it!
I made a few changes. I made it more of an Italian meal. I added romano cheese to the bread crumbs asking with garlic powder and oregano. I use zucchini instead of carrots and topped veggies with romano upon serving. Absolutely delicious!
Yum! Thank you so much for sharing that with me.
Can you leave out the Ranch sause? And also leave out teh breadcrumbs and try it with flour instead?
Hi Elliana, You could use pre-made ranch and omit the ranch seasoning + mayo. When you mix mayo and ranch, you are basically making a thicker version of the ranch. If you do this, I would suggest getting a thicker ranch such as the kind you could use as a dressing or dip. I haven’t tried this with just flour to davise. If you experiment, I would love to know how you like it.
This is so good! I’ve made this recipe several times, and it never fails. If I’m just making the chicken without the roasted vegetables, I put a rack on top of the baking sheet and put the chicken on top of that. That way, the chicken crisps on both sides, and I don’t have to turn it.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This is stupendously delicious! I cannot believe something so simple can be this amazing! We love your foolproof recipes Natasha! You are the best! I just had some mayo that nobody wanted to eat (I love mayo by the way) this was just one of those impulse purchases, big mistake. I did not have the right seasoning either, I used the old Italian spice mix that has nearly overstated its welcome and (I knew it will be good, all your recipes are great) but I really did not get my hopes up too much due to my freewheeled substitutions. OMG!!! We are having this on a standby, you should have seen stunned faces at the table. Everyone licked their plate metaphorically. You are as good as gold Natasha!
So wonderful! Thanks for sharing your awesome comments and feedback with us, Diana. I am so glad you enjoyed this recipe!
How long would this last in the fridge for? If I were to marinate it for a few days would it be fine still?
Hi Celina, it depends on how you tasty you want it to be and yes the longer you marinate it the tastier it will be. A day or two will be okay as long as your chicken is fresh.
how long can you marinate the chicken ? will it taste juicier if i marinate it for longer?
Hi Angie, it depends on how you tasty you want it to be and yes the longer you marinate it the tastier it will be.
OMG…made this tonight using thighs and it was so moist with a crunchy outside at the same time. Just delicious. I used non-stick foil because you cannot use parchment paper under the boiler, it will burn. But you know that…
I didn’t use the boiler after all, just turned the chicken over at after 15 minutes and it browned nicely on both sides. Great recipe!!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
How much ranch dressing do I need to add if I’m not using the mix?
Thanks
Hi Julie! The mix + mayo makes a one cup mixture.
The recipe calls for one cup of mayo, so if I use regular ranch, fo I take half a cup of mayo snd half a cup of ranch dressing?
Hi Julie, yes I do think that would work fine. I hope you love the chicken and vegetable bake.
Hi! Could I use plain greek yogurt as a substitute for the mayo?
I’m so glad you enjoyed the recipe! I haven’t tried it so I’m not 100% sure how Greek yogurt would work. I think it’s worth an experiment or you could just marinate it in an organic or light pre-made ranch.
Always a favorite in our house! My picky toddler even dovours it! I love how versatile the veggies are too!
Thank you Kristina! I’m so happy your family enjoyed this recipe! Thank you for sharing this amazing review with us!
Urgh!!! I used the Hidden Valley Ranch Dip packet! Oh…well…It’s in the oven cooking now!
Hi Debora, I hope it still works out!
It did! My family loved it, but next time I will use the correct Ranch dressing! The potatoes and carrots were wonderful!
That’s so great!
Really wonderful recipe …no leftovers with this dish!
Thank you for the wonderful review, Leanne!
One question: Can l substitute Yukon gold potatoes for the red potatoes? l think my family will like this recipe, but I’d rather use what’s on hand, and not make a big shopping trip(that will have to wait for payday).
Hi Charlie, red potatoes will work just fine. Thank you for trying our recipes 👏🏼
He’s asking if he can use Yukon gold instead of red potatoes……
Oh goodness, thank you! I mean to say Yukon gold will work fine 🙂
Can I prep this the night before?
Cut the veggies and put in fridge and put chicken in separate bag with mayo and ranch?
Hi Dana, yes that would work but it may need an extra couple of minutes in the oven if you are placing chilled chicken and veggies directly into the oven.
I need to make for 6 people what I should do?
Hi Marianna, I would suggest making 1.5 times the recipe and baking the chicken in 1 9×13 pan and the vegetables on a baking sheet next to the chicken. This will help to prevent crowding. Alternatively, if you have a large 3/4 baking sheet (Amazon affiliate link), you could fit everything onto one sheet.
***We tried this for supper last night. Followed the recipe & instructions and everything was AWESOME!! I don’t know a better way to cook veggies & the chicken was sssoooo tasty. We will be trying most or all of these single pan recipes. Love it!!
I’m happy to hear the recipe is a hit! Thanks for sharing your fantastic review Ernie!
This was absolutely delicious and so easy. The chicken was very moist. Love all your recipes. Thank you!
You’re welcome Darcelle! I’m glad you enjoy the recipe. Thanks for following and sharing your fantastic review!
Hi, any suggestions on how to make this gluten free?
Hi Galina, I’m not 100% sure if the ranch mix is gluten free (double check the label), but you could replace the bread crumbs with gluten free bread crumbs to make the dish gluten free 🙂 I hope yo love it!