I’m so excited to share my One-Pan Chicken and Veggies recipe with you! This isn’t just dinner — it’s a simple, hearty, and flavorful meal that comes together on just one pan. Imagine juicy chicken breasts coated in a creamy, seasoned sauce, roasted alongside tender carrots and golden potatoes. It’s easy, comforting, and perfect for a busy weeknight.
Level: Easy
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings
Course: Dinner, Main Course
Cuisine: American
I still remember the first time I made this One-Pan Chicken and Veggies — the aroma filled the kitchen, and my family was immediately intrigued. There’s something so satisfying about a meal where everything cooks together, so you get juicy, flavorful chicken and perfectly roasted vegetables with minimal cleanup.
This recipe is simple enough for anyone to make but full of flavor that feels homemade and thoughtful. We’ll coat the chicken in a creamy mayo and ranch seasoning mix, toss the vegetables with a touch of oil and seasoning, roast everything together, and finish with a sprinkle of fresh parsley for brightness.
Whether you’re cooking for the family, meal-prepping for the week, or just craving a fuss-free dinner, this recipe will quickly become one of your favorites.
How to Make One-Pan Chicken and Veggies
This dish is all about simplicity and flavor in one pan. Here’s what makes it so good:
• Juicy boneless, skinless chicken breasts coated in a creamy ranch marinade
• Sweet baby carrots and tender red potatoes roasted to perfection
• A golden, crispy coating on the chicken from panko breadcrumbs
• Minimal prep and cleanup for busy weeknights
• Optional parsley garnish to add a fresh, herby touch
It’s a one-pan wonder that’s big on flavor and easy to enjoy straight from the oven.
Ingredients
• 1 oz packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• 1 cup mayonnaise
• 1 cup bread crumbs (I use panko for extra crunch)
• 4 small/medium (about 1 1/2 lbs) boneless, skinless chicken breasts
• 1 1/2 lb baby red potatoes, halved or quartered into 3/4-inch pieces
• 1 lb baby carrots or slender peeled carrots, 1/2-inch thick
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• Fresh parsley for garnish, optional
Directions
- Prep the Oven and Chicken:
o Preheat your oven to 400˚F.
o In a large Ziploc bag, combine the mayonnaise and ranch seasoning mix. Add the chicken breasts and squish the bag to coat evenly. Seal the bag and refrigerate while you prep the vegetables. - Prepare the Vegetables:
o Grease a large rimmed baking sheet with olive oil or line it with foil for easier cleanup.
o Place the carrots and potatoes on the sheet. Drizzle with 1 Tbsp olive oil and sprinkle with salt and pepper. Toss with your hands to coat everything evenly. Push the vegetables to the sides to make room for the chicken, keeping the potato cut-side down. - Bread the Chicken:
o Pour the bread crumbs into a shallow bowl.
o Shake off any excess marinade from the chicken and dip each breast in the bread crumbs, turning to coat fully.
o Place the coated chicken on the baking sheet with a small space between each breast for even cooking. Spray lightly with oil if you want a golden crust. - Bake:
o Roast in the preheated oven for 25-28 minutes, or until the chicken reaches an internal temperature of 165˚F and the juices run clear.
o Turn on the broiler for an additional 3 minutes to brown the tops of the chicken if desired. - Finish and Serve:
o Remove the pan from the oven. Sprinkle with fresh parsley if using. Serve warm and enjoy!
Process Details
• Marinating the Chicken: The mayo and ranch mix keep the chicken moist and infuse it with flavor while forming a crispy coating during baking.
• Roasting the Veggies: Roasting carrots and potatoes in the same pan allows them to absorb some of the chicken flavor and caramelize naturally.
• Bread Crumbs for Crunch: Using panko breadcrumbs ensures a light, crunchy coating without overpowering the tender chicken inside.
Tips for Success
• Use small to medium chicken breasts to ensure even cooking.
• Keep a small gap between chicken breasts for a crispier crust.
• Line your pan with foil or parchment to save on cleanup.
• You can swap the mayo for Greek yogurt if you prefer a tangier flavor.
Serving Ideas
• Serve as-is for a simple weeknight dinner.
• Pair with a side salad or steamed green beans for extra veggies.
• Leftovers can be sliced and added to wraps or grain bowls.
Storage & Freezing
• Refrigerator: Cool completely, store in an airtight container for up to 3-4 days.
• Freezing: Wrap individually in foil or store in freezer-safe containers for up to 2 months. Reheat in the oven at 350˚F until warmed through.
Nutrition Info (Approximate per Serving)
• Calories: 503
• Protein: 43 g
• Carbohydrates: 58 g
• Fat: 9 g
• Fiber: 5 g
• Sodium: 620 mg
• Sugar: 4 g
My One-Pan Chicken and Veggies recipe is the ultimate combination of simplicity, flavor, and minimal cleanup. Every bite gives you juicy chicken, sweet roasted carrots, and golden potatoes in one comforting pan. I hope you enjoy making (and eating!) this recipe as much as I do. Once you try it, it will definitely become one of your go-to weeknight favorites.