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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!
Wow this meal was amazing ! I always try recipes I find online and this is the first time I ever left a comment, I just had to! My husband and I don’t even like ranch dressing, but you really found a great, easy meal, it just gave it the absolutely perfect flavor. I just used ranch dressing, and I added green beans to mine, the pan was so overcrowded and everything still came out great. My 4 year old and 1 year old gobbled it up. Thanks for this!!!
Thank you so much for sharing your wonderful review and I love your idea of adding green beans. We’ll be trying that next time!! Recently, we’ve been making this on a large (3/4) baking sheet and found we can add so much more veggies! We really love this baking sheet! 🙂 We have it listed in our shop if you ever need quick reference.
Outstanding! My 5 year old said, “gooder than any food he has ever had” thank you.
Awww that’s the best! Lauren, thank you so much for sharing that with me 😁. I’m all smiles!
Made this two weeks ago for my parents and am making it tonight for both of my grandparents. Got lots of compliments the first time. So tasty and simple!
Megan, I’m so happy you enjoyed it!! Thank you for sharing that with us 🙂
Hello Natasha,
I tried this but the breadcrumb did not turn brown, it stayed white. Do you have idea why this happened? All the rest was cooked thoroughly
Hi Inne, Did you bake in the center of the oven? Also, most of the browning happens when it goes under the broiler for a few minutes at the end.
Hi, Natasha) so i made this dish today! oh, yummy!!!! i didnt expect it to be that flavorful. i mean for so little time involved to prepare it…. My family of six loved it))
please, post more those one pan dishes) they are so needed especially for those busy days…..
Blessings to your family😇
Viktoriya, thank you for such a great review, I’m so happy your family loved it 😁.
I just made this last night! It was a huge hit!
Has anyone use Greek yogurt in place of the mayo? I’m trying to be a little healthy, but I didn’t know if that would change the taste too much.
Hi Katie! 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.
What can bring used to substitute the Hidden Valley seasoning mix?
You could just use a regular ranch rather than making the ranch with the packet 🙂
Thank you for another great dinner! I substituted Brussel sprouts for the carrots, and the family loved it.
Thank you for sharing nice review Yana, I’m glad your family loved it 😀
What can you use in replace of the mayo?
Mel, I used the mayo, plus ranch seasoning to make ranch dressing. You could just replace it with your favorite ranch dressing.
yummy. definitely making again! super quick to make!
Thank you Olga, I’m glad you liked it😀.
Love easy recipes especially “one pan” ones. Keep them coming Natasha 🙂
Thank you Olesya, I will 😀.
This sounds VERY YUMMY. Trying it SOON
Thank you Mary Jo! I hope you love it! 🙂
The most requested food/recipe at my house is Chunky Chicken Salad.
https://twitter.com/ThatTuxedoCat/status/682280647738667010
The most requested meal in our house is probably any meal with buckwheat. I’m not a big fan but my son and husband love it 🙂
https://twitter.com/nbuzadzhi/status/682064981647474688
Although the recipe tasted good, it took over an hour to bake, do you know why that is? If I cut the potatoes too small they started to brown/burn while everything else was still raw. I cut the pieces fairly small. I’m still hangry waiting for them to cook…. 😉
Hi Irina,
You’re right, that is too long, especially for the chicken (it can get tough when baked too long). It all depends on how you cut the vegetables, that is why I specified the 3/4″ thick for potatoes and 1/2″ thick for the carrots. From my testing, those are the thicknesses that were baked through at the same time that the chicken was done. Also, it’s important to use regular small/medium chicken breasts rather than the jumbo Costco-sized ones since those take much longer to bake through and I’d recommend cutting the jumbo chicken breasts in half for this recipe. I sure hope that helps! Yeah, I’d be “hangry” too after an hour! 😉
Tweet – https://twitter.com/willitara/status/681615515312259072
The most requested meal at my home is old fashioned vegetable beef soup.
tweeted – https://twitter.com/dmarie824/status/681532948386955264