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
Scale
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.
