One Pan Chicken and Vegetables Dinner Recipe

Get ready to fall head-over-heels for the magic of a One Pan Chicken and Vegetables Dinner! This all-in-one wonder features succulent chicken breasts, vibrant carrots, and tender potatoes, all roasted together on a single pan for effortless prep and cleanup. A zesty ranch marinade adds irresistible flavor, while golden panko bread crumbs bring a satisfying crunch. Whether it’s a busy weeknight or a casual dinner with friends, this dish is just the ticket for a hearty, colorful meal that everyone will love—no extra pans required!

Ingredients You’ll Need

Simple ingredients are the secret to this crowd-pleasing One Pan Chicken and Vegetables Dinner. Each component, from the herby ranch mix to the brightly colored veggies, plays a special role in creating a dish that’s as beautiful as it is delicious.

• Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix (1 oz packet): Packs in big, tangy ranch flavor that’ll have everyone coming back for seconds.
• Mayonnaise (1 cup): Locks in moisture and ensures the chicken stays extra juicy while roasting.
• Unseasoned bread crumbs, preferably panko (1 cup): Gives the chicken its irresistible golden crunch—panko is extra crisp!
• Boneless, skinless chicken breasts (1 1/2 lbs, 4 small/medium): Choose evenly sized pieces for uniform cooking and perfect tenderness.
• Baby red potatoes (1 1/2 lbs): Cut in halves or quarters for just the right bite; their creamy texture holds up beautifully in the oven.
• Baby carrots or slender peeled carrots (1 lb): Chop into 1/2 inch pieces for sweet, hearty bites that roast up perfectly alongside the potatoes.
• Olive oil (1 Tbsp): Helps the veggies caramelize and brings out their natural sweetness—don’t skip it!
• Salt and pepper (1/2 tsp or to taste): Simple seasonings that let the fresh flavors shine.
• Fresh parsley (optional, for garnish): Adds a pop of color and freshness for a beautiful finish.

How to Make One Pan Chicken and Vegetables Dinner

Step 1: Marinate the Chicken

Preheat your oven to 400°F (200°C) so it’s ready when you are. In a large zip-top bag, combine the creamy mayonnaise and the flavorful ranch seasoning for a marinade that adds wonderful moisture and tons of flavor. Drop in your chicken breasts, seal the bag, and give it a good squish to coat every piece evenly. Now, let the chicken hang out in the fridge while you move on to prepping the veggies—just a few minutes of marinating makes a world of difference!

Step 2: Prep the Vegetables

Grab your largest rimmed baking sheet—space is your friend for even roasting! Drizzle a little olive oil (or line with parchment for easy cleanup), then arrange your baby potatoes and carrots. Season with salt and pepper, toss to coat, and spread them out with the potatoes cut-side down for maximum caramelization. Push the veggies to the pan’s edges to make plenty of space for the chicken in the center.

Step 3: Coat the Chicken

Pour your panko bread crumbs into a shallow bowl. Take the chicken out of its ranchy marinade, shaking off excess but keeping that flavorful coating. Press each breast into the crumbs, making sure each side is thoroughly covered for ultimate crunch! Lay the crumb-coated chicken on the pan, leaving a little room between each piece. For a golden, delicious crust, a quick mist of oil spray works wonders here.

Step 4: Bake and Finish

Slide the whole tray into the oven and bake for 25–28 minutes, until the chicken is cooked through and the veggies are tender. You’re looking for an internal temperature of 165°F as your signal for perfectly juicy chicken. For that picture-perfect, crisp finish, pop the pan under the broiler for a quick 3-minute blast—just keep an eye on things so nothing burns!

Step 5: Serve

Scatter fresh parsley over your masterpiece for a pretty touch and a hint of freshness. Serve hot from the oven, and enjoy the harmony of crispy, juicy chicken and caramelized, colorful veggies in every bite. One Pan Chicken and Vegetables Dinner never looked (or tasted) so good!

How to Serve One Pan Chicken and Vegetables Dinner

Garnishes

Finish your One Pan Chicken and Vegetables Dinner with a sprinkle of chopped fresh parsley for a burst of color and brightness. If you want to get a little fancy, a few grinds of black pepper or a squeeze of lemon can really bring everything to life. For cheese lovers, a fine dusting of grated Parmesan is a delicious flourish just before serving!

Side Dishes

This meal is already pretty complete, but a crusty loaf of bread or warm dinner rolls make an excellent accompaniment for soaking up those tasty juices. If you want something refreshing on the side, a crisp green salad tossed with a lemony vinaigrette is a perfect contrast to the warm, hearty One Pan Chicken and Vegetables Dinner.

Creative Ways to Present

For a wow-worthy presentation, arrange the roasted veggies around the chicken like a rainbow on a platter and garnish with extra herbs. Or serve everything family-style straight off the sheet pan—you’ll love how easy cleanup is, and the colors look fantastic together! If you’re serving kids or picky eaters, try slicing the chicken and letting everyone create their own dinner bowls with a scoop of veggies.

Make Ahead and Storage

Storing Leftovers

Leftover One Pan Chicken and Vegetables Dinner keeps well in the fridge, making tomorrow’s lunch a treat you’ll look forward to! Transfer everything to airtight containers once cooled and store for up to 3 days. You’ll be amazed at how the flavors continue to meld and deepen overnight.

Freezing

If you are thinking ahead, you can absolutely freeze this dish! Place cooled chicken and vegetables in separate freezer-safe bags or containers to preserve their textures—freeze for up to 2 months. Just remember to thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, simply spread the chicken and veggies on a baking sheet and warm in a 350°F oven for about 10–12 minutes until heated through. This method keeps the chicken juicy and the breading crisp. For a quick lunch, microwaving works too, though the breading will soften a bit.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay super juicy and pack tons of flavor. Just adjust the roasting time as needed, since thighs may take a few extra minutes to reach 165°F.

What other vegetables can I add?

Root veggies like parsnips, sweet potatoes, or chunks of onion are excellent swaps or additions. Just try to keep all the vegetables in similar-sized pieces so they roast evenly with the chicken.

Is the ranch seasoning very strong?

The ranch flavor is definitely present—it’s the secret to this dish’s craveable tang! If you’d like to lighten things up, use a little less of the seasoning packet to taste.

Can I prepare One Pan Chicken and Vegetables Dinner in advance?

You sure can! You can marinate the chicken, chop the vegetables, and coat the chicken in breadcrumbs ahead of time. Just store everything separately in the fridge and assemble right before baking for maximum freshness.

How do I know the chicken is fully cooked?

The best way is to use a meat thermometer, aiming for 165°F in the thickest part. The chicken should feel firm to the touch and the juices should run clear—no pink inside!

Final Thoughts

If you’re searching for a go-to, flavor-packed meal with easy cleanup and major comfort-food appeal, you can’t go wrong with One Pan Chicken and Vegetables Dinner. Give it a try and watch it become a regular in your dinner rotation. Happy cooking!

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