One Pan Chicken and Vegetables Recipe

This one pan chicken and vegetables recipe is the perfect solution for a simple, hearty, and family-friendly dinner. With juicy ranch-coated chicken, crispy potatoes, and tender carrots, everything cooks together in one pan for maximum flavor and minimal cleanup.

Why You’ll Love This Recipe

• Easy one-pan cleanup saves time and effort
• Packed with flavor from ranch seasoning and roasted vegetables
• Perfect for busy weeknights or family dinners
• Uses simple, affordable ingredients
• Balanced meal with protein and veggies in one dish

Ingredients

• 1 oz packet ranch dressing seasoning mix
• 1 cup mayonnaise
• 1 cup unseasoned bread crumbs (panko preferred)
• 1 1/2 lbs boneless, skinless chicken breasts
• 1 1/2 lbs baby red potatoes, halved or quartered
• 1 lb baby carrots or peeled carrots
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• Fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large zip-top bag, combine mayonnaise and ranch seasoning. Add chicken breasts and coat evenly. Seal and refrigerate while preparing vegetables.
3. Grease or line a large baking sheet with parchment paper.
4. Place potatoes and carrots on the pan. Drizzle with olive oil, then season with salt and pepper. Toss to coat. Arrange potatoes cut-side down and push vegetables to the sides.
5. Place bread crumbs in a shallow bowl. Remove chicken from marinade, shake off excess, and coat in bread crumbs.
6. Arrange chicken on the baking sheet with a small space between each piece. Lightly spray with oil if desired.
7. Bake for 25–28 minutes, or until the internal temperature reaches 165°F (74°C).
8. Broil for 2–3 minutes to achieve a golden crust.
9. Garnish with parsley and serve warm.

This one pan chicken and vegetables recipe ensures crispy, flavorful results every time.

Tips & Tricks

• Cut vegetables evenly for consistent cooking
• Use panko crumbs for extra crunch
• Marinate chicken longer for deeper flavor
• Add garlic powder or paprika for extra seasoning
• Swap carrots with broccoli or green beans

Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Difficulty: Easy
• Dietary Notes: Halal-friendly

Notes

• Serve with a side salad or yogurt dip for extra freshness
• You can use chicken thighs for a juicier alternative
• Add lemon juice before serving for brightness

Nutrition (Approximate per serving)

• Calories: 520
• Protein: 38g
• Carbohydrates: 32g
• Fat: 26g

FAQ

Can I make this one pan chicken and vegetables recipe ahead of time?
Yes, you can prep everything and refrigerate before baking.

Can I use frozen vegetables?
Fresh is best, but frozen can work if thawed and dried well.

How do I keep chicken crispy?
Leave space between pieces and broil at the end.

Can I replace mayonnaise?
Yes, Greek yogurt can be used for a lighter option.

What other vegetables can I use?
Zucchini, bell peppers, or green beans work great.

Storage

• Refrigerator: Store in airtight container for up to 3 days
• Freezer: Freeze for up to 2 months
• Reheating: Reheat in oven at 350°F for best texture

Similar Recipes

• Creamy Tuscan Chicken Easy One Pan Comfort Dinner
• One Pan Salmon with Fennel and Lentils

One Pan Chicken and Vegetables Recipe

A one pan chicken and vegetables recipe made with ranch-coated chicken, roasted potatoes, and carrots.

Baked in one tray for easy cleanup.

Perfect for quick and delicious family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Main Course

Cuisine American

Ingredients

  

• 1 oz packet ranch dressing seasoning mix
• 1 cup mayonnaise
• 1 cup unseasoned bread crumbs panko preferred
• 1 1/2 lbs boneless skinless chicken breasts
• 1 1/2 lbs baby red potatoes halved or quartered
• 1 lb baby carrots or peeled carrots
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• Fresh parsley for garnish optional

Instructions

 

• Preheat oven to 400°F (200°C).
• In a large zip-top bag, combine mayonnaise and ranch seasoning. Add chicken breasts and coat evenly. Seal and refrigerate while preparing vegetables.
• Grease or line a large baking sheet with parchment paper.
• Place potatoes and carrots on the pan. Drizzle with olive oil, then season with salt and pepper. Toss to coat. Arrange potatoes cut-side down and push vegetables to the sides.
• Place bread crumbs in a shallow bowl. Remove chicken from marinade, shake off excess, and coat in bread crumbs.
• Arrange chicken on the baking sheet with a small space between each piece. Lightly spray with oil if desired.
• Bake for 25–28 minutes, or until the internal temperature reaches 165°F (74°C).
• Broil for 2–3 minutes to achieve a golden crust.
• Garnish with parsley and serve warm.
• This one pan chicken and vegetables recipe ensures crispy, flavorful results every time.

Notes

• Serve with a side salad or yogurt dip for extra freshness
• You can use chicken thighs for a juicier alternative
• Add lemon juice before serving for brightness

 

Conclusion

This one pan chicken and vegetables recipe is a reliable, delicious go-to meal that delivers comfort and convenience in every bite. It’s easy enough for beginners yet flavorful enough to impress any family.