One Pan Chicken and Vegetables Dinner
User Reviews
5
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Servings
4 Dinner Servings
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Calories
503 kcal
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Course
Main Course, Dinner
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Cuisine
American
One Pan Chicken and Vegetables Dinner
Description
One Pan Chicken and Vegetables Dinner features boneless, skinless chicken breasts marinated in a mixture of mayonnaise and ranch salad dressing mix that helps keep the chicken moist and flavorful. Coated with panko bread crumbs for a crispy exterior, the chicken roasts at 400°F alongside halved baby red potatoes and baby carrots tossed in olive oil, salt, and pepper. Arranging the potatoes cut-side down helps them brown evenly, while the high baking temperature ensures the chicken reaches a safe internal temperature with a nicely browned crust. The vegetables develop a tender texture with slight caramelization.
The combination delivers a filling meal with contrasting textures of crisp chicken crust and roasted, soft vegetables. Adding fresh parsley as a garnish provides a touch of color and freshness. This meal is practical for weeknight dinners, requiring minimal active cooking time and only one pan to clean.
When preparing, make sure to shake off excess marinade before coating the chicken in crumbs to promote crispness. Broiling for the last few minutes adds additional browning to the chicken. Leftover chicken and vegetables can be stored refrigerated and reheated gently to retain quality.
Ingredients
- 1 oz ranch salad dressing and seasoning mix Packet Hidden Valley® Original
- 1 cup mayonnaise
- 1 cup bread crumbs I used panko crumbs, unseasoned
- 1 1/2 lbs chicken breast boneless, skinless, 4 small/medium
- 1 1/2 lb red potatoes halved or quartered if larger into 3/4"-thick pieces, baby
- 1 lb baby carrot 1/2" thick, or slender peeled carrots
- 1 Tbsp olive oil
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- parsley optional, for garnish
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
- Shake excess marinade off chicken before coating with bread crumbs to ensure a crispy crust.
- Bake chicken until internal temperature reaches 165°F and juices run clear; broiling for 3 minutes adds browning.
- Using parchment paper on the baking sheet can make cleanup easier.
- Garnish with fresh parsley for color and freshness before serving.
- Nutrition estimates can vary since some marinade remains in the bag after marinating.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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