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0 from 18 votes

Baked Ranch Chicken Tenders and Veggies

No one will ever believe that these crisp chicken fingers are completely baked and cooked on ONE PAN with veggies!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Course: Main Course

Ingredients

  • 16 ounces baby red potatoes halved
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste
  • ⅓ cup all-purpose flour
  • 1 1-ounce package Ranch Seasoning and Salad Dressing Mix
  • 2 pounds boneless skinless chicken breasts, cut into strips
  • 2 large eggs beaten
  • 3 cups crushed corn flakes
  • 4 zucchini chopped
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place potatoes in a single layer onto one side of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste; set aside.
  3. In a small bowl, combine flour and Ranch Seasoning. Working in batches, dredge chicken in flour mixture, dip into eggs, then dredge in crushed Corn Flakes, pressing to coat.
  4. Place onto the opposite side of the prepared baking sheet in a single layer and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 16-18 minutes.* Stir in zucchini during the last 10 minutes of cooking time.
  5. Serve immediately, garnished with parsley, if desired.

Notes

  • *Cooking time will vary depending on the size and thickness of the potatoes.
  • *Cooking time will vary depending on the size and thickness of the potatoes.