Name: One Pan Chicken and Vegetables Dinner Recipe
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: American
Ingredients: 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 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)

Jump to Recipe

If you’re searching for a comforting, fuss-free meal that delivers on flavor and ease, the One Pan Chicken and Vegetables Dinner is about to become your new weeknight hero. Juicy chicken breasts, crispy golden potatoes, and tender carrots all roast together on a single sheet pan, soaking up the savory ranch seasoning and a hint of crunch from panko crumbs. The whole dish is prepped in just minutes, requires only simple pantry ingredients, and leaves you with very little cleanup — it’s the kind of meal you’ll turn to again and again. Whether for a family gathering or an easygoing dinner, the One Pan Chicken and Vegetables Dinner is proof that delicious doesn’t have to mean complicated!

One Pan Chicken and Vegetables Dinner Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines with just a handful of straightforward, reliable ingredients — each one adds something essential to the dish’s taste, texture, or presentation. Here’s a quick spotlight on each, so you know exactly why it deserves a spot on your sheet pan.

Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix (1 oz packet): This famous seasoning brings instant tang, herby flavor, and a touch of zest that elevates both the chicken and veggies.
Mayonnaise (1 cup): Acts as a rich, creamy marinade that locks in the chicken’s moisture while helping all the flavors stick.
Unseasoned bread crumbs, preferably panko (1 cup): Panko creates an irresistible crunch on the chicken with every bite.
Boneless, skinless chicken breasts (1 1/2 lbs, about 4 small/medium): The lean, tender centerpiece that anchors the whole meal.
Baby red potatoes (1 1/2 lbs), halved or quartered: Their naturally buttery flavor and creamy centers soak up every bit of seasoning.
Baby carrots or slender peeled carrots, cut into 1/2″ pieces (1 lb): Add vibrant color, natural sweetness, and a subtle earthy note.
Olive oil (1 Tbsp): Helps the vegetables roast to perfection, giving everything a lovely golden finish.
Salt and pepper (1/2 tsp each, or to taste): Essential for seasoning the veggies and balancing the ranch flavors.
Fresh parsley (optional, for garnish): A sprinkle at the end brightens the dish and adds a pop of freshness.

How to Make One Pan Chicken and Vegetables Dinner

Step 1: Prep the Chicken

Preheat your oven to 400°F (200°C) and grab a large Ziploc bag. Combine the mayonnaise and ranch seasoning mix inside, then toss in your chicken breasts. Seal it up and give everything a good squish so every piece is fully coated in creamy, herby goodness. Pop the bag in the fridge while you get the veggies ready — this quick marinade keeps the chicken juicy and flavorful as it bakes.

Step 2: Prepare the Vegetables

Generously grease a sizeable, rimmed baking sheet with olive oil, or line it with parchment paper if you’re a fan of easy cleanup. Scatter the potatoes and carrots evenly on the pan, drizzle with a little more olive oil, and sprinkle with salt and pepper. Use your (clean!) hands or a spatula to toss everything until well-coated, then push the veggies toward the edges and arrange the potatoes so their cut sides face down — this helps them roast up extra crisp.

Step 3: Coat the Chicken

Pour the bread crumbs into a shallow dish. Remove your marinated chicken from the fridge, shake off any excess, and one by one, press each piece into the bread crumbs until well-coated on all sides. Arrange the chicken on the baking sheet, making sure to leave some space around each piece for even roasting. For a gorgeous golden crust, lightly spray the tops with a bit of oil—an optional but highly recommended step for crunch fans!

Step 4: Bake and Finish

Slide your baking sheet into the hot oven and let the magic happen for 25 to 28 minutes. The One Pan Chicken and Vegetables Dinner is ready when the chicken is golden, cooked through to 165°F, and the potatoes are fork-tender. For an extra hit of color and crunch, switch on the broiler for the last 3 minutes — just watch closely to avoid burning.

Step 5: Serve

Transfer everything to plates hot from the oven, scatter with chopped fresh parsley if you’d like, and enjoy the flavors and textures in every bite. The beauty of the One Pan Chicken and Vegetables Dinner is that it’s hearty enough to be a one-stop meal, but always feels special and homemade.

How to Serve One Pan Chicken and Vegetables Dinner

Garnishes

A handful of freshly chopped parsley over the finished dish adds a burst of color and freshness that beautifully balances the savory richness of the ranch and mayo. For a citrusy twist, a squeeze of lemon juice just before serving works wonders, brightening the chicken and veggies in the best way.

Side Dishes

While the One Pan Chicken and Vegetables Dinner is designed to be a complete meal, pairing it with a light green salad or a slice of warm, crusty bread can make things extra special. A simple arugula salad tossed in vinaigrette or some garlic butter rolls round out the meal without stealing the show.

Creative Ways to Present

For a dinner party, serve the One Pan Chicken and Vegetables Dinner family-style on a big platter with extra fresh herbs scattered over the top — it looks abundant and welcoming. If you’re planning meal prep, portion into bento boxes or colorful containers for easy grab-and-go lunches that don’t skimp on flavor.

Make Ahead and Storage

Storing Leftovers

Cool any leftovers to room temperature, then transfer to airtight containers. In the fridge, your One Pan Chicken and Vegetables Dinner will keep beautifully for up to 3 days, making it just as tasty for lunch or another easy dinner later on.

Freezing

If you want to freeze, it’s best to do so before baking the chicken and vegetables, as cooked potatoes can sometimes become a bit grainy after thawing. Assemble everything on the sheet pan (skip the garnish), wrap tightly, and freeze for up to 2 months. Simply bake straight from the freezer, adding a few extra minutes to the cook time.

Reheating

To bring back that original crisp and warmth, reheat leftovers in a 350°F oven until piping hot, about 10-12 minutes. For a quick reheat, the microwave works too, though the veggies may soften a little more — still delicious, just be sure to cover so nothing dries out.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs add even more flavor and stay extra-juicy. Just keep in mind they may need a few extra minutes to bake depending on size — always check that they reach 165°F inside.

What can I substitute for mayonnaise?

If mayo isn’t your favorite, try using plain Greek yogurt or sour cream for the marinade. Both still offer creaminess and work as a base for the ranch seasoning to cling to.

Can I swap out the vegetables?

Definitely. The One Pan Chicken and Vegetables Dinner is super flexible — swap carrots for parsnips or sweet potatoes, or add broccoli florets for a bit of green. Thinner veggies like green beans or asparagus should go in for just the last 10-12 minutes so they don’t overcook.

How do I make the breading extra crispy?

For maximum crunch on your chicken, use panko bread crumbs, lightly spray the top with oil before baking, and don’t skip that final few minutes under the broiler. This trio guarantees a golden, crispy finish that’s irresistible.

Is it possible to double this recipe?

Yes, you can double everything — just make sure you use two sheet pans so the chicken and vegetables have plenty of space to roast and crisp. Rotate the pans halfway through baking for even results.

Final Thoughts

There’s a special kind of joy in pulling a tray of One Pan Chicken and Vegetables Dinner from the oven: it smells incredible, looks inviting, and delivers big on flavor with minimal mess. Whether it becomes a weeknight staple or your next crowd-pleaser, I hope you’ll savor every bite and make it yours. Happy cooking!

One Pan Chicken and Vegetables Dinner Recipe

★★★★★

5.1 from 10 reviews

Author: Mariam
Total Time: 43 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This One Pan Chicken and Vegetables Dinner is a simple and delicious meal that is easy to prepare. Juicy chicken breasts coated in a savory ranch seasoning mix, paired with tender baby potatoes and carrots, all baked to perfection on one pan for a hassle-free dinner.

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

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

Prep the Chicken: Preheat your oven to 400°F (200°C). In a large Ziploc bag, combine the mayonnaise and ranch seasoning mix. Add the chicken breasts, seal the bag, and squish it to coat the chicken evenly. Refrigerate the chicken while you prep the vegetables.
Prepare the Vegetables: Grease a large, rimmed baking sheet with oil (or line with parchment paper for easier cleanup). Arrange the baby potatoes and carrots on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper to taste. Toss the veggies to coat evenly, then arrange the potatoes cut-side down and push the vegetables to the edges of the pan.
Coat the Chicken: Place the bread crumbs in a shallow bowl. Remove the chicken from the marinade, shaking off excess, and dip each breast into the bread crumbs, coating thoroughly. Arrange the coated chicken breasts on the baking sheet, leaving space between each for even cooking. Optionally, spray the chicken with a bit of oil to achieve a golden crust.
Bake and Finish: Bake the chicken and vegetables in the preheated oven for 25-28 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear. For a crispier, golden-brown finish, broil for an additional 3 minutes.
Serve: Garnish with fresh parsley, if desired, and serve hot. Enjoy a perfectly balanced meal in one pan!

Notes

You can customize the seasoning mix or add your favorite herbs and spices for extra flavor.
Feel free to add more vegetables like bell peppers or onions for variety.

Prep Time: 15 minutes
Cook Time: 28 minutes
Category: Main Dish
Method: Baking
Cuisine: American