One Pan Chicken and Vegetables

Every home cook knows the allure of a simple yet satisfying meal, and that’s exactly what I found when I stumbled upon the One Pan Chicken and Vegetables recipe. There’s something magical about a dish that requires minimal cleanup, especially after a long day. I remember the first time I prepared this meal; the aroma of roasting chicken mingled with the subtle sweetness of carrots and the earthiness of potatoes wafted through my kitchen like a warm embrace. It felt like a cozy hug after a busy week. This dish became my go-to for family gatherings and weeknight dinners alike, where everyone would gather around the table, smiles wide and plates full.

What I love most about the One Pan Chicken and Vegetables is how versatile it is. I can whip it up any time of the year, and it never fails to impress. The combination of crispy bread crumbs on the chicken contrasted beautifully with the tender, roasted vegetables. Each bite is a reminder of how comforting home-cooked food can be. And let’s not forget the ease of preparation! Just a few minutes of marinating and arranging, and the oven does the rest. This recipe has not only saved me time but has also brought joy to the dinner table. Trust me, you’ll want to make this dish tonight!

Key Ingredients for One Pan Chicken and Vegetables

Each component of the One Pan Chicken and Vegetables plays a vital role in creating a harmonious dish. The star of the show is, of course, the chicken, which becomes juicy and flavorful as it cooks. Pairing it with baby potatoes and carrots not only adds color but also ensures a delightful mix of textures. The ranch dressing mix and mayonnaise bring richness and tanginess to the dish, while the bread crumbs provide the perfect crispy finish.

• 1 oz Packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix: This seasoning mix infuses the dish with incredible flavor, enhancing the taste of the chicken and vegetables. It’s a simple yet effective way to elevate your meal.
• 1 cup mayonnaise: Adds a creamy texture to the marinade, ensuring the chicken stays moist during cooking.
• 1 cup unseasoned bread crumbs: Provides a crispy coating on the chicken, giving it a delicious crunch.
• 1 1/2 lbs boneless, skinless chicken breasts: The star protein of this dish; it cooks beautifully and pairs well with the vegetables.
• 1 1/2 lbs baby red potatoes: These potatoes are tender and flavorful, making them an ideal side that soaks up the seasoning.
• 1 lb baby carrots: Sweet and tender, they add a nice contrast to the dish.
• 1 Tbsp olive oil: A drizzle of olive oil helps to enhance flavor and promotes even cooking.
• 1/2 tsp Salt and Pepper: Essential for seasoning, adjust to taste for the best flavor.
• Parsley for garnish: Optional, but it adds a touch of freshness to the finished dish.

How to Make One Pan Chicken and Vegetables

Getting started on the One Pan Chicken and Vegetables is a straightforward process that yields delicious results. First, combine the mayonnaise and ranch dressing mix in a large ziploc bag. Add the chicken and give it a good squish to coat it in the marinade. While you let it chill in the fridge, you can prep your vegetables.

1. In a large ziploc bag, combine mayonnaise and the ranch dressing mix. This mix not only flavors the chicken but also helps it stay moist. Once mixed, add the chicken breasts and seal the bag, removing excess air. Squish the bag gently to ensure all the chicken is well-coated. Refrigerate while you prepare the veggies.

2. Preheat your oven to 400˚F. Take a large rimmed cookie sheet and grease it with olive oil. For even easier cleanup, consider lining it with parchment paper. This will also prevent sticking.

3. Next, add the baby carrots and baby red potatoes onto the greased pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to toss the vegetables until they are evenly coated. This step adds flavor and ensures even cooking.

4. Arrange the potatoes cut-side down on the pan. This allows for a crispier texture. Push the vegetables to the sides of the pan, creating space in the center for the chicken.

5. In a shallow bowl, place the bread crumbs. After marinating, take the chicken out of the bag, shaking off any excess marinade. Dip each breast into the bread crumbs, ensuring they are fully coated. This step is crucial for achieving that golden crust!

6. Transfer the coated chicken to the center of the baking sheet, leaving some slivers of space between each piece. This ensures optimal crispiness as they bake.

7. If desired, spray the chicken lightly with oil to enhance browning. This step is optional but recommended for a more golden finish.

8. Bake in your preheated oven for 25 to 28 minutes. The chicken is ready when it reaches an internal temperature of 165 degrees F, and the juices run clear. Check it after 25 minutes to avoid overcooking.

9. For an extra crispy finish, broil the chicken for an additional 3 minutes at the end. This step will help brown the chicken beautifully.

10. Once done, remove from the oven and let it rest for a few minutes. If desired, garnish with fresh parsley before serving. This final touch adds a pop of color and freshness.

How to Switch It Up

Sometimes you want to take a classic dish and give it your own twist. The One Pan Chicken and Vegetables is fully customizable, making it easy to switch flavors or ingredients. You can tweak it to suit your personal taste or what’s in season. Here are some great tips!

• Change the protein: Swap chicken for turkey or even tofu for a vegetarian option.
• Add different vegetables: Feel free to use seasonal or favorite vegetables like zucchini, bell peppers, or broccoli.
• Spice it up: Add some red pepper flakes or a dash of hot sauce for a spicy kick.
• Use different dressings: Instead of ranch, try Italian or a homemade herb dressing for a different flavor profile.
• Cheese topping: Sprinkle some grated parmesan or mozzarella on top during the last 5 minutes for a cheesy crust.
• Make it a full meal: Serve the dish over a bed of rice or quinoa to make it heartier.
• Leftover magic: Use leftovers in wraps or salads for quick meals throughout the week.

Serve This One Pan Chicken and Vegetables With

When it comes to serving the One Pan Chicken and Vegetables, the possibilities are vast, and this dish pairs beautifully with various sides and drinks.

• Simple Green Salad: A fresh salad with mixed greens and a light vinaigrette complements the hearty flavors of the chicken.
• Rice or Quinoa: Serving the dish over a fluffy bed of rice or protein-rich quinoa adds substance and rounds out the meal.
• Garlic Bread: Crusty garlic bread is a delicious way to soak up the juices from the vegetables.
• Seasonal Vegetables: Pair with sautéed seasonal vegetables for a colorful plate.
• Family Gatherings: This dish is perfect for family gatherings or casual get-togethers, where everyone can enjoy a hearty meal.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
• Meal Prep: This recipe is great for meal prep; simply double the batch and portion for the week ahead.

FAQ

Conclusion

The One Pan Chicken and Vegetables truly stands out as a simple yet satisfying meal that brings both flavor and convenience to your kitchen. With its versatile ingredients and minimal cleanup, it’s a dish that anyone can master and enjoy. I encourage you to give it a try and see how it can transform your weeknight dinners into something special. You won’t regret it!

One Pan Chicken and Vegetables

The ultimate comfort food combining juicy chicken with tender vegetables all cooked on one pan. This One Pan Chicken and Vegetables is not only easy to make but also packed with flavor, making it a perfect weeknight dinner. You won't believe how quickly it comes together!

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 430 kcal

Equipment

• Baking Sheet
• Peeler
• Mixing Bowl
• Frying Pan

Ingredients

  

• 1 oz Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• 1 cup mayonnaise
• 1 cup unseasoned bread crumbs I used panko crumbs
• 1 1/2 lbs boneless, skinless chicken breasts 4 small/medium
• 1 1/2 lbs baby red potatoes halved or quartered if larger into 3/4"-thick pieces
• 1 lbs baby carrots or slender peeled carrots, 1/2" thick
• 1 Tbsp olive oil
• 1/2 tsp Salt and Pepper or to taste
• optional Parsley for garnish

Instructions

 

• 1. In a large ziploc bag, combine mayonnaise and the ranch dressing mix. This mix not only flavors the chicken but also helps it stay moist. Once mixed, add the chicken breasts and seal the bag, removing excess air. Squish the bag gently to ensure all the chicken is well-coated. Refrigerate while you prepare the veggies.
• 2. Preheat your oven to 400˚F. Take a large rimmed cookie sheet and grease it with olive oil. For even easier cleanup, consider lining it with parchment paper. This will also prevent sticking.
• 3. Next, add the baby carrots and baby red potatoes onto the greased pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to toss the vegetables until they are evenly coated. This step adds flavor and ensures even cooking.
• 4. Arrange the potatoes cut-side down on the pan. This allows for a crispier texture. Push the vegetables to the sides of the pan, creating space in the center for the chicken.
• 5. In a shallow bowl, place the bread crumbs. After marinating, take the chicken out of the bag, shaking off any excess marinade. Dip each breast into the bread crumbs, ensuring they are fully coated. This step is crucial for achieving that golden crust!
• 6. Transfer the coated chicken to the center of the baking sheet, leaving some slivers of space between each piece. This ensures optimal crispiness as they bake.
• 7. If desired, spray the chicken lightly with oil to enhance browning. This step is optional but recommended for a more golden finish.
• 8. Bake in your preheated oven for 25 to 28 minutes. The chicken is ready when it reaches an internal temperature of 165 degrees F, and the juices run clear. Check it after 25 minutes to avoid overcooking.
• 9. For an extra crispy finish, broil the chicken for an additional 3 minutes at the end. This step will help brown the chicken beautifully.
• 10. Once done, remove from the oven and let it rest for a few minutes. If desired, garnish with fresh parsley before serving. This final touch adds a pop of color and freshness.

Notes

• Tip 1: Nutrition estimates may vary since at least 1/3 of the marinade remains in the bag after chicken is marinated.

Keyword chicken and vegetables, Easy Chicken Dinner, one pan chicken recipe, sheet pan chicken