One Pan Chicken and Vegetables Dinner

Name: One Pan Chicken and Vegetables Dinner
Yield: 4 Dinner Servings
Ingredients: 1 oz Packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix; 1 cup mayonnaise; 1 cup unseasoned bread crumbs; 1 1/2 lbs (4 small/medium) boneless, skinless chicken breasts; 1 1/2 lb baby red potatoes; 1 lb baby carrots or slender peeled carrots; 1 Tbsp olive oil; 1/2 tsp salt and pepper, or to taste; Parsley for Garnish

User Reviews

5.0

267 reviews

Excellent

Servings
4 Dinner Servings
Calories
503 kcal
Course
Main Course, Dinner
Cuisine
American

One Pan Chicken and Vegetables Dinner

Colin Brown

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This one-pan chicken dinner is easy, delicious and family-friendly. It's a balanced meal in one pan.

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Ingredients

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

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Instructions

Prep: Preheat oven to 400˚F.

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.
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.
Place bread crumbs in 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 chicken with oil if desired for a golden crust.
Bake at 400˚F for 25-28 min or until chicken reaches 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.

Notes

Nutrition estimates may vary on this one since at least 1/3 of the marinade remains in the bag after chicken is marinated which is reflected in nutrition label.

Nutrition Information

Show Details

Calories 503kcal (25%) Carbs 58g Protein 43g (86%) Fat 9g (14%) Saturated Fat 1g (5%) Cholesterol 108mg (36%) Sodium 1155mg (48%) Potassium 1724mg (49%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 15690IU (314%) Vitamin C 19.6mg (22%) Calcium 111mg (11%) Iron 4.2mg (23%)

Nutrition Facts

Serving: 4Dinner Servings

Amount Per Serving

Calories 503 kcal

% Daily Value*

Calories	503kcal	25%
Carbs	58g
Protein	43g	86%
Fat	9g	14%
Saturated Fat	1g	5%
Cholesterol	108mg	36%
Sodium	1155mg	48%
Potassium	1724mg	37%
Fiber	7g	28%
Sugar	9g	18%
Vitamin A	15690IU	314%
Vitamin C	19.6mg	22%
Calcium	111mg	11%
Iron	4.2mg	23%