One Pan Chicken and Vegetables Dinner Recipe

If you’re craving a meal that’s hearty, colorful, and practically effortless, the One Pan Chicken and Vegetables Dinner is here to become a new weeknight favorite. Imagine juicy, ranch-marinated chicken breasts baked to golden perfection alongside tender baby carrots and crispy potatoes—all on a single pan. This dish offers that magical combination of rich flavor, minimal cleanup, and wow-worthy presentation, making it perfect for both family dinners and easy entertaining. If you’ve ever wanted comfort food with a pop of freshness and practically no fuss, this is the meal for you!

Ingredients You’ll Need

This recipe is refreshingly straightforward, relying on just a handful of kitchen staples and a few star ingredients. Each one brings something special, from incredible flavor to satisfyingly crispy textures and vibrant color on your plate.

• Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix (1 oz packet): Brings a bold, zesty flavor that soaks right into the chicken and elevates the entire dish.
• Mayonnaise (1 cup): Adds richness and helps the seasoning stick, ensuring extra juicy chicken every time.
• Unseasoned bread crumbs (1 cup, panko recommended): Creates that irresistible, crunchy coating you’ll want to savor with every bite.
• Boneless, skinless chicken breasts (1 1/2 lbs, about 4 small/medium): The main event—lean, tender, and perfect for soaking up the flavors of the marinade.
• Baby red potatoes (1 1/2 lbs): These get beautifully crisp on the outside and deliciously creamy inside; just halve or quarter them for even cooking.
• Baby carrots or slender peeled carrots (1 lb): Add natural sweetness and gorgeous color. Cut them into 1/2″ pieces so they roast up perfectly.
• Olive oil (1 Tbsp): Just a drizzle is all you need to help those veggies caramelize and roast to perfection.
• Salt and pepper (1/2 tsp each, or to taste): Essential for seasoning the vegetables and letting all the other flavors shine.
• Fresh parsley (optional, for garnish): Adds a bright, fresh finish that makes the plate pop.

How to Make One Pan Chicken and Vegetables Dinner

Step 1: Prep the Chicken

Start by getting your oven preheated to a sizzling 400°F (200°C). In a large Ziploc bag, combine the creamy mayonnaise with the full packet of ranch seasoning mix. Drop in the chicken breasts, seal up the bag, and massage everything together—this is the secret to deeply flavorful, juicy chicken. Pop the bag in the fridge while you move on to prepping your vegetables. Letting the marinade work its magic for even a little while makes all the difference.

Step 2: Prepare the Vegetables

Grab your largest rimmed baking sheet (the bigger, the better, so everything has room to crisp) and either give it a light grease or line it with parchment for the dreamiest cleanup. Pile on the halved potatoes and carrots. Drizzle everything with olive oil, sprinkle with salt and pepper, and get in there with your hands to toss until every veggie glistens. Arrange those potatoes cut-side down for the ultimate crispy bottoms, and push the veggies toward the outer edges—this makes room in the center for the chicken, so everything roasts just right.

Step 3: Coat the Chicken

Pour the panko bread crumbs into a shallow bowl. Pull the chicken from the fridge and remove each breast from the marinade, gently shaking off the excess. One by one, nestle them into the crumbs and coat all sides thoroughly—this is where the crunch gets built! Arrange the now-coated chicken breasts on your baking sheet, giving each piece a little breathing room for even cooking. For that signature golden crust, you can mist the tops with a bit of oil just before baking.

Step 4: Bake and Finish

Slide your loaded pan into the oven and bake for 25 to 28 minutes. The chicken should be beautifully golden and register 165°F inside, while the potatoes and carrots turn irresistibly tender. For those who love a little extra crunch, don’t hesitate to broil everything for 2 or 3 minutes more—just keep a close eye to prevent burning. The One Pan Chicken and Vegetables Dinner comes out of the oven looking (and smelling) absolutely incredible!

Step 5: Serve Hot and Enjoy

As soon as the pan comes out of the oven, sprinkle over plenty of freshly chopped parsley if you’d like. Serve immediately for the best combination of juicy chicken and perfectly roast vegetables. One pan, one meal, and so much flavor—all you need now is your favorite plate and maybe a few hungry friends.

How to Serve One Pan Chicken and Vegetables Dinner

Garnishes

Fresh parsley is more than just a pretty face here—it lifts up the whole plate with brightness and a subtle herbal touch. For a hint of indulgence, a little grated Parmesan or a squeeze of lemon juice on top of the chicken right before serving adds tang and complexity. The final flourish is all about making your One Pan Chicken and Vegetables Dinner truly yours!

Side Dishes

Honestly, this dish stands beautifully on its own, but if you want to round it out, a crisp green salad or a serving of steamed green beans makes for a vibrant, all-in-one meal. If you’re after something a little cozier, warm dinner rolls or rustic bread to mop up the juices is always a hit. There’s no wrong pairing when your main course is this satisfying!

Creative Ways to Present

For family-style serving, just bring the whole pan right to the table for that effortless wow factor—everyone can help themselves. If you’re plating individually, fan out slices of chicken and neatly scoop up the vegetables beside each breast. Or, take it picnic-style: let the chicken cool, slice it into strips, and layer with veggies over a bed of greens for the ultimate one pan salad supper. There are endless ways to make the One Pan Chicken and Vegetables Dinner suit your occasion!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let everything cool completely before transferring to an airtight container. The chicken and vegetables can be stored together for up to 4 days in the refrigerator, making tomorrow’s lunch or dinner a breeze. This dish keeps its flavor and texture well, especially if you avoid overpacking the container so nothing gets soggy.

Freezing

The One Pan Chicken and Vegetables Dinner also freezes like a dream! Simply portion out the chicken and vegetables into freezer-safe containers, making sure to let them cool first. They’ll stay fresh in the freezer for up to 2 months. For best results, consider freezing the chicken and veggies in separate containers to preserve their individual textures.

Reheating

When you’re ready to enjoy again, reheat the chicken and vegetables in a 350°F oven on a baking sheet for about 15 minutes, or until warmed through and crisped up. For a quick lunch, the microwave works just fine, though the breading might lose some crunch. If you want to restore the original texture, a few minutes under the broiler works wonders.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe. They tend to be juicier and still soak up all that ranch and breadcrumb coating. You may just need to add a few extra minutes to the baking time to ensure they’re cooked through.

Is there a way to make the One Pan Chicken and Vegetables Dinner gluten-free?

Yes! Swap out the conventional bread crumbs for gluten-free panko or your favorite gluten-free alternative. Double-check that your ranch seasoning is gluten-free, and you’re ready to go. The results are every bit as delicious and crispy.

Can I add other vegetables to this dish?

Definitely! Try adding sliced bell peppers, zucchini, or even broccoli florets. Just aim for vegetables that roast well and cut them to a similar size as the potatoes and carrots for even cooking. This is a great way to use up produce odds and ends!

What should I do if my veggies aren’t browning?

If your veggies need a bit more color, try broiling them at the end of the baking time for a few minutes, or spread them out further on the pan to avoid overcrowding. Cutting the potatoes slightly smaller can also help them crisp up more easily.

How can I prep the One Pan Chicken and Vegetables Dinner ahead of time?

You can marinate the chicken and chop the veggies earlier in the day (or even the night before) and keep them in the fridge. When you’re ready to cook, just assemble everything on your baking sheet and follow the coating and baking steps. It makes dinner nearly effortless!

Final Thoughts

This One Pan Chicken and Vegetables Dinner is pure dinnertime magic—flavorful, colorful, and truly stress-free. If you’re craving a meal that delivers on both taste and convenience, give it a spin soon. It just might become the most-requested dish in your kitchen, one pan and one happy meal at a time!

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