One Pan Chicken and Vegetables Dinner Recipe
This one-pan chicken and vegetable dinner is a delicious and easy meal that is perfect for a busy weeknight. The combination of tender chicken breasts coated in a flavorful ranch and mayonnaise mixture, paired with roasted baby red potatoes and carrots, creates a satisfying and well-rounded dish that the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 25-28 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Chicken:
- 1 oz Packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 1 cup mayonnaise
- 1 1/2 lbs (4 small/medium) boneless, skinless chicken breasts
- 1 cup unseasoned bread crumbs (panko crumbs recommended)
For the Vegetables:
- 1 1/2 lbs baby red potatoes, halved or quartered if larger (about 3/4″ thick)
- 1 lb baby carrots or slender peeled carrots, cut into 1/2″ thick pieces
- 1 Tbsp olive oil
- 1/2 tsp salt and pepper (or to taste)
Instructions
- Prep the Chicken: Preheat your oven to 400°F (200°C). In a large Ziploc bag, combine the mayonnaise and ranch seasoning mix. Add the chicken breasts, seal the bag, and squish it to coat the chicken evenly. Refrigerate the chicken while you prep the vegetables.
- Prepare the Vegetables: Grease a large, rimmed baking sheet with oil (or line with parchment paper for easier cleanup). Arrange the baby potatoes and carrots on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper to taste. Toss the veggies to coat evenly, then arrange the potatoes cut-side down and push the vegetables to the edges of the pan.
- Coat the Chicken: Place the bread crumbs in a shallow bowl. Remove the chicken from the marinade, shaking off excess, and dip each breast into the bread crumbs, coating thoroughly. Arrange the coated chicken breasts on the baking sheet, leaving space between each for even cooking. Optionally, spray the chicken with a bit of oil to achieve a golden crust.
- Bake and Finish: Bake the chicken and vegetables in the preheated oven for 25-28 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear. For a crispier, golden-brown finish, broil for an additional 3 minutes.
- Serve: Garnish with fresh parsley, if desired, and serve hot. Enjoy a perfectly balanced meal in one pan!
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 520
- Sugar: Approx. 4g
- Sodium: Approx. 800mg
- Fat: Approx. 32g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: Approx. 20g
- Trans Fat: 0g
- Carbohydrates: Approx. 26g
- Fiber: Approx. 4g
- Protein: Approx. 30g
- Cholesterol: Approx. 90mg
Keywords: One Pan, Chicken, Vegetables, Dinner, Ranch, Easy, Weeknight, Family-Friendly
