One Pan Chicken and Vegetables Recipe (2024)

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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 ovenbrings 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 bitewas dipped in ranch ;).I’m a busy mom with 2 young kids soI’m always on the lookout for easy and healthyfamily-friendly dinners. Also, I despise dirtydishes.

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
1cup 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 into3/4″-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 foilfor 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 veggieson the pan using your hands,then push themto the sides to make room for the chicken,keepingpotatoes cut-side down.

3. Place bread crumbs in a shallow bowl. Shake offany 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 butkeep 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 baking3 min to brown the chicken. Remove from oven, garnish with fresh parsley if desired and serve.

Nowyou’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 Spatchco*ck Chicken Recipe
Mom’s famous chicken drumsticks
One-Pot Chicken and Rice Recipe

One Pan Chicken and Vegetables Dinner

4.97 from 83 votes

Author: Natasha of NatashasKitchen.com

This one-pan chicken dinner is easy, delicious and family-friendly. It's a balanced meal in one pan.

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Ingredients

Servings: 4 Dinner Servings

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 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.

Nutrition Per Serving

503kcal Calories58g Carbs43g Protein9g Fat1g Saturated Fat108mg Cholesterol1155mg Sodium1724mg Potassium7g Fiber9g Sugar15690IU Vitamin A19.6mg Vitamin C111mg Calcium4.2mg Iron

Full Nutrition Label
Nutrition Disclosure

Nutrition Facts

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.