Say hello to a vibrant, flavor-packed meal that’ll simplify your weeknight dinner routine: the One Pan Chicken and Vegetables Dinner. Juicy ranch-marinated chicken breasts, crispy on the outside and tender on the inside, roast alongside perfectly seasoned baby potatoes and carrots. With just a handful of staple ingredients and minimal cleanup, you’ll have a wholesome, gorgeous dinner that tastes like pure comfort—no juggling pots and pans required!

One Pan Chicken and Vegetables Dinner Recipe - Recipe Image

Ingredients You’ll Need

The secret to this One Pan Chicken and Vegetables Dinner is simplicity! Every ingredient is carefully chosen to add flavor, texture, and that perfect pop of color, making the meal as pleasing to the eye as it is to your taste buds.

1 oz Packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix: Infuses the chicken with savory, herby ranch flavor that pairs beautifully with the vegetables.
1 cup mayonnaise: Acts as a marinade base, ensuring the chicken stays super moist and helps the coating stick.
1 cup unseasoned bread crumbs (panko recommended): Gives the chicken a delightful, golden crunch and crispness.
1 1/2 lbs (4 small/medium) boneless, skinless chicken breasts: The star of the show—choose even-sized pieces for the juiciest, most evenly cooked results.
1 1/2 lbs baby red potatoes, halved or quartered: They roast up tender and buttery, perfect for soaking up all those savory juices.
1 lb baby carrots or slender peeled carrots, cut into 1/2″ thick pieces: Add natural sweetness and a lovely burst of color.
1 Tbsp olive oil: Helps the veggies roast beautifully and encourages caramelization.
1/2 tsp salt and pepper (or to taste): Brings the whole dish into perfect balance, enhancing every flavor.
Fresh parsley (optional, for garnish): Sprinkles of green make your One Pan Chicken and Vegetables Dinner look fresh and inviting.

How to Make One Pan Chicken and Vegetables Dinner

Step 1: Marinate the Chicken

Start by preheating your oven to 400°F (200°C). In a large Ziploc bag, combine the mayonnaise and ranch seasoning mix, then add the chicken breasts. Seal the bag tightly and give it a good squish to coat each piece thoroughly. Let the chicken marinate in the fridge while you slice and prep the vegetables—this step guarantees extra flavor and juicy results!

Step 2: Prepare the Vegetables

Give your baking sheet a quick spritz of oil or line it with parchment for easy cleanup. Spread your halved baby potatoes and cut carrots out on the sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss everything to coat, then arrange the potatoes cut-side down and nudge the veggies to the edges to make room for the chicken later.

Step 3: Dredge and Coat the Chicken

Pour the bread crumbs into a shallow bowl. Take each chicken breast from the marinade (let any excess drip off), then dredge it in the bread crumbs to create a thick, even coating. Arrange the breaded chicken right in the center of your pan, leaving a little space between each breast for that beautifully crisped crust. For extra crunch, give the tops a quick spray of oil.

Step 4: Bake to Perfection

Slide your tray into the preheated oven and roast for 25-28 minutes, until the chicken is cooked through (aim for an internal temp of 165°F) and the veggies are tender. If you love that crisp, golden finish, switch on the broiler for 2-3 more minutes—just watch closely so nothing burns.

Step 5: Serve and Enjoy!

Once everything is sizzling and golden, pull out the pan and sprinkle the dish with plenty of fresh parsley. The aroma is out of this world, and serving straight from the pan means you get to dig in while everything’s piping hot and perfectly balanced.

How to Serve One Pan Chicken and Vegetables Dinner

Garnishes

A flurry of chopped fresh parsley adds bright color and lifts the flavors of your One Pan Chicken and Vegetables Dinner. For a tangy twist, a few lemon wedges or a sprinkle of grated Parmesan can work wonders.

Side Dishes

While this meal is hearty on its own, a side of crusty bread or a fresh, zippy green salad makes it feel extra special—and helps mop up all those delicious juices from the roasted veggies and chicken.

Creative Ways to Present

Arrange each chicken breast on a bed of roasted potatoes and carrots, then drizzle with any pan juices. For family-style fun, bring the entire pan to the table and let everyone help themselves—it’s guaranteed to get “oohs” and “aahs.”

Make Ahead and Storage

Storing Leftovers

Leftover One Pan Chicken and Vegetables Dinner keeps beautifully in the fridge. Simply transfer everything to an airtight container and refrigerate for up to 3 days; the flavors actually deepen overnight, making lunch the next day irresistible.

Freezing

Planning ahead? Let the chicken and veggies cool completely before portioning into freezer-safe containers. Your One Pan Chicken and Vegetables Dinner can be frozen for up to 2 months—just thaw overnight in the fridge before reheating.

Reheating

For best results, reheat your leftovers in the oven at 350°F until hot and crispy (about 15-20 minutes). Short on time? The microwave works too, though the breading may lose some of its crispness.

FAQs

Can I use bone-in chicken instead of boneless?

Absolutely! Just adjust the baking time as bone-in cuts take a bit longer. Check for an internal temperature of 165°F for safe, juicy chicken.

What other vegetables work in this One Pan Chicken and Vegetables Dinner?

Feel free to experiment—broccoli florets, bell peppers, or chopped onions are delicious swaps. Just be mindful of cut size so everything cooks evenly.

Can I make this dish gluten-free?

Yes! Use gluten-free bread crumbs to keep all that lovely crunch without any gluten. Double-check the ranch seasoning if you’re especially sensitive.

How do I keep the chicken extra juicy?

Marinating in mayonnaise and ranch is already a secret weapon, but don’t skip the resting period after baking. Let the chicken rest a few minutes before slicing to lock in the juices.

Is this recipe good for meal prep?

Definitely! You can portion out servings of chicken and vegetables into meal prep containers for easy, balanced lunches or dinners throughout the week.

Final Thoughts

Give the One Pan Chicken and Vegetables Dinner a try—you’ll be amazed by how simple ingredients can turn into such a satisfying, crowd-pleasing meal. Whether you’re craving something wholesome or just want easy comfort food with minimal mess, this recipe is sure to earn a spot in your regular dinner rotation!