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One Pan Chicken and Vegetables Dinner Recipe

One Pan Chicken and Vegetables Dinner Recipe
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★★★★★

4.8 from 16 reviews

This easy one-pan chicken and vegetables dinner is a perfect weeknight meal that’s simple to prepare and bursting with flavor. Coated in a creamy ranch marinade and crispy breadcrumbs, the chicken is juicy and delicious, while the roasted baby potatoes and carrots add a hearty touch to the dish.

Ingredients

Scale

For the Chicken:

  • 1 oz Packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 1 cup mayonnaise
  • 1 1/2 lbs (4 small/medium) boneless, skinless chicken breasts
  • 1 cup unseasoned bread crumbs (panko crumbs recommended)

For the Vegetables:

  • 1 1/2 lbs baby red potatoes, halved or quartered if larger (about 3/4″ thick)
  • 1 lb baby carrots or slender peeled carrots, cut into 1/2” thick pieces
  • 1 Tbsp olive oil
  • 1/2 tsp salt and pepper (or to taste)
  • Fresh parsley (optional, for garnish)

Instructions

  1. Prep the Chicken: Preheat your oven to 400°F (200°C). Combine mayonnaise and ranch seasoning mix in a Ziploc bag. Add chicken, seal, and coat evenly. Refrigerate.
  2. Prepare the Vegetables: Grease a baking sheet, arrange potatoes and carrots, drizzle with oil, sprinkle with salt and pepper. Toss to coat, then arrange on the sheet.
  3. Coat the Chicken: Place bread crumbs in a bowl. Dip marinated chicken in crumbs to coat. Arrange on the baking sheet.
  4. Bake and Finish: Bake at 400°F for 25-28 minutes until chicken is cooked. Broil for 3 minutes for a golden finish.
  5. Serve: Garnish with parsley and serve hot.

Notes

  • You can customize the seasoning of the breadcrumbs for added flavor.
  • Ensure chicken reaches an internal temperature of 165°F for safe consumption.

Nutrition

Keywords: One Pan, Chicken, Vegetables, Dinner, Ranch, Easy, Weeknight Meal

Find it online: https://foodbylina.com/one-pan-chicken-and-vegetables-dinner-recipe/