One Pan Chicken and Vegetables Recipe
Total Time
28-31 minutes
Cook Time
28-31 minutes
Rating
4.97 out of 5 stars
(87)
Ingredients
4 servings
- 1 oz Packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 1 cup mayonnaise
- 1 cup unseasoned bread crumbs (I used panko crumbs)
- 1 1/2 lbs (4 small/medium) boneless, skinless chicken breasts
- 1 1/2 lb baby red potatoes, halved or quartered if larger into 3/4"-thick pieces
- 1 lb baby carrots or slender peeled carrots, 1/2" thick
- 1 Tbsp olive oil
- 1/2 tsp Salt and Pepper, or to taste
- Parsley for garnish, optional
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 400˚F.
Step 2
In a large Ziploc bag, combine mayo and 1 packet ranch mix. Add 4 chicken breasts and squish the bag to coat chicken. Squeeze out excess air, seal and refrigerate while prepping veggies.
Step 3
Grease a large rimmed cookie sheet with oil (Tip: or line with parchment for easier cleanup). Place carrots and potatoes on pan and drizzle top with 1 Tbsp olive oil and sprinkle with salt and pepper to taste. Toss veggies with your hands, put potatoes cut-side down and push veggies to the sides of pan.
Step 4
Place bread crumbs in a shallow bowl. Shake off excess marinade from chicken and dip in crumbs, turning to coat. Transfer to baking sheet, leaving just a sliver of space between chicken breasts for optimal crispiness. Spray or drizzle chicken with oil if desired for a golden crust.
Step 5
Bake at 400˚F for 25-28 min or until chicken reaches an internal temp of 165 degrees F, and juices run clear. Broil additional 3 min to brown the chicken. To serve, garnish with fresh parsley if desired.
Step 6
Save recipe for the next time?
Chef's notes
Nutrition estimates may vary as at least 1/3 of the marinade remains in the bag after chicken is marinated which is reflected in nutrition label.
