If you’re craving a comforting, fuss-free meal that feels like a warm hug on a plate, this One Pan Chicken and Vegetables Dinner Recipe is an absolute must-try. It brings together tender, flavorful chicken, crispy potatoes, and sweet carrots all roasted together with a creamy ranch seasoning that makes every bite sing. What’s truly magical about this recipe is its simplicity—just one pan, a handful of ingredients, and you’ll have a vibrant, satisfying dinner that’s perfect for busy weeknights or cozy weekends alike.
Ingredients You’ll Need
These ingredients are straightforward yet perfectly balanced to create a medley of flavors and textures. From the creamy mayo that helps coat the chicken to the crispy panko breadcrumbs and zingy ranch seasoning, each component plays an essential role in making this dish shine both in taste and presentation.
- 1 oz Packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix: Gives the dish its iconic tangy ranch flavor that ties everything together beautifully.
- 1 cup mayonnaise: Acts as the creamy base that helps the breadcrumbs stick and adds moisture to the chicken.
- 1 cup unseasoned bread crumbs (I used panko crumbs): Adds a crunchy, golden crust for delightful texture contrast.
- 1 1/2 lbs (4 small/medium) boneless, skinless chicken breasts: The tender protein centerpiece that absorbs all the seasoning and stays juicy while baking.
- 1 1/2 lb baby red potatoes (halved or quartered if larger into 3/4″-thick pieces): These roast beautifully, getting crispy on the outside and soft on the inside.
- 1 lb baby carrots or slender peeled carrots (1/2″ thick): Adds naturally sweet, colorful pops to brighten the plate and balance savory flavors.
- 1 Tbsp olive oil: Helps the vegetables roast to perfection and adds a touch of richness.
- 1/2 tsp Salt and Pepper, or to taste: Essential seasoning to enhance all the other ingredients without overpowering.
- Parsley for garnish (optional): Fresh parsley adds a lovely burst of green and a mild herbal note at the end.
How to Make One Pan Chicken and Vegetables Dinner Recipe
Step 1: Prepare the Ranch Mixture
Start by combining the Hidden Valley® Original Ranch® seasoning mix with the mayonnaise in a bowl. This creamy, flavorful blend will coat your chicken perfectly, providing that unmistakable ranch zing that’s both tangy and comforting. Make sure to mix thoroughly for an even flavor distribution that will penetrate the chicken as it bakes.
Step 2: Coat the Chicken
Next, take your boneless, skinless chicken breasts and dip each piece into the ranch mayo mixture, making sure every nook and cranny is covered. Then, dredge the chicken in the unseasoned bread crumbs (panko works wonders here), pressing gently so the crumbs stick well. This step is crucial for creating that golden, crispy crust that makes this recipe so irresistible.
Step 3: Prepare the Vegetables
While the chicken waits, toss the baby red potatoes and sliced baby carrots with olive oil, salt, and pepper. The olive oil encourages caramelization and roasting, while the seasoning enhances the natural sweetness and earthiness of the veggies. Spread them evenly on your baking sheet or roasting pan, creating a colorful bed for your chicken to rest on.
Step 4: Assemble and Bake
Place the breaded chicken breasts atop the bed of vegetables in the one pan. Pop everything into a preheated oven and bake until the chicken is cooked through and the vegetables are tender and lightly browned—typically about 30 to 40 minutes. Keep an eye on the chicken to ensure it’s juicy inside with that flawless crispy coating outside.
Step 5: Garnish and Serve
Once out of the oven, let the pan rest for a few minutes. Sprinkle freshly chopped parsley over the chicken and veggies to add a fresh, vibrant touch before serving. This little addition not only lifts the dish visually but also adds a subtle herbal brightness that complements the savory ranch flavor.
How to Serve One Pan Chicken and Vegetables Dinner Recipe
Garnishes
Fresh parsley is a perfect garnish for this dish, but feel free to get creative with a sprinkle of Parmesan cheese or a squeeze of fresh lemon juice for an extra layer of brightness. These small touches can elevate the dish and make it even more special when serving family or friends.
Side Dishes
This dinner is pretty complete on its own, but if you want to balance it out, consider serving alongside a crisp green salad, steamed green beans, or garlic bread. They add an extra dimension to the meal without overshadowing the star player: the one pan chicken and vegetables.
Creative Ways to Present
For a family-style dinner, serve everything directly from the baking pan to keep that rustic, cozy feel. If you want to impress guests, plate the chicken and veggies individually and drizzle with a light ranch dressing or even a dollop of sour cream to bring the flavors full circle.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken and vegetables in an airtight container and refrigerate. They’ll stay fresh for 3 to 4 days, making for easy lunches or quick dinners during busy days.
Freezing
If you want to save portions for later, freezing is an option, though the texture of the vegetables may change slightly upon thawing. Wrap the cooled leftovers tightly in freezer-safe packaging and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in the oven at 350°F (175°C) for about 15 minutes or until warmed through, which helps maintain the crispy texture of the chicken crust. Alternatively, microwave on medium power, but be aware this may soften the breading.
FAQs
Can I use other vegetables instead of baby potatoes and carrots?
Absolutely! Feel free to swap in vegetables like Brussels sprouts, zucchini, or bell peppers. Just make sure they have similar roasting times to ensure everything finishes perfectly together.
Is it necessary to use mayonnaise in the recipe?
Mayonnaise helps the breadcrumbs adhere and keeps the chicken moist, but if you prefer, Greek yogurt or sour cream can be healthy substitutes that still deliver creaminess.
Can I make this recipe gluten-free?
Yes, simply replace regular breadcrumbs with gluten-free panko or crushed gluten-free crackers. The flavor and texture will remain just as delightful.
What if I don’t have Hidden Valley® Ranch seasoning?
You can make a simple ranch seasoning blend at home using dried herbs like dill, parsley, chives, garlic powder, onion powder, salt, and pepper. It won’t be exactly the same but will still taste delicious.
How do I ensure the chicken stays juicy?
Coating the chicken in the mayo and seasoning mixture before the breadcrumbs helps lock in moisture. Also, avoid overcooking by checking the internal temperature; it should be 165°F (75°C) when fully cooked.
Final Thoughts
This One Pan Chicken and Vegetables Dinner Recipe is more than just a meal—it’s a simple celebration of flavor, texture, and ease that’s perfect for any night of the week. Whether you’re feeding a hungry family or treating yourself, you’ll love how much joy this effortless, satisfying dish brings to the table. Give it a try and watch it become an instant favorite in your kitchen!
Print
One Pan Chicken and Vegetables Dinner Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 4 dinner servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This One Pan Chicken and Vegetables Dinner is a simple, flavorful meal perfect for busy weeknights. Tender boneless, skinless chicken breasts are coated with a tangy ranch seasoning and crispy panko breadcrumbs, baked alongside baby red potatoes and carrots for a wholesome, all-in-one dish that’s both hearty and easy to prepare.
Ingredients
Chicken and Coating
- 1 oz Packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 1 cup mayonnaise
- 1 cup unseasoned bread crumbs (panko crumbs preferred)
- 1 1/2 lbs (4 small/medium) boneless, skinless chicken breasts
Vegetables
- 1 1/2 lb baby red potatoes (halved or quartered into 3/4″-thick pieces)
- 1 lb baby carrots or slender peeled carrots (cut into 1/2″ thick pieces)
Others
- 1 Tbsp olive oil
- 1/2 tsp salt and pepper, or to taste
- Parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking.
- Prepare Chicken Mixture: In a bowl, combine the Hidden Valley Original Ranch Salad Dressing & Seasoning Mix with mayonnaise. This mixture will give the chicken a creamy, tangy flavor and help the breadcrumbs stick.
- Coat Chicken: Dip each chicken breast into the mayonnaise and ranch mixture, then coat thoroughly with the panko breadcrumbs. Set aside.
- Prepare Vegetables: In a large bowl, toss the baby red potatoes and carrots with olive oil, salt, and pepper ensuring they are evenly coated.
- Arrange in Pan: Spread the potatoes and carrots evenly in a large baking dish or sheet pan. Place the coated chicken breasts on top of the vegetables to allow juices to mingle during baking.
- Bake: Bake at 400°F (200°C) for about 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender when pierced with a fork. The breadcrumbs should be golden brown and crispy.
- Garnish and Serve: Remove from oven, garnish with chopped parsley if desired, and serve warm for a wholesome, hearty meal.
Notes
- For crispier chicken coating, broil for the last 2-3 minutes of baking but watch carefully to avoid burning.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- If using larger chicken breasts, adjust baking time accordingly to ensure thorough cooking.
- Feel free to add other vegetables like green beans or bell peppers for variety.
- This dish pairs well with a simple green salad or crusty bread.
