There’s nothing quite like the sound of a sizzling pan filled with chicken and vibrant vegetables, especially after a long day. One delightful evening, I found myself looking for a quick yet satisfying dinner option that wouldn’t take eons to prepare or clean up. That’s when I discovered this One Pan Chicken and Vegetables recipe, and it quickly became a go-to in my kitchen. With a perfect balance of crispy chicken seasoned to perfection with Hidden Valley Ranch dressing and tender roasted vegetables, this dish is a flavor-packed solution for busy weeknights.
Imagine this: the delightful aroma of herbs wafting through your home as this wholesome meal bakes, reassuring you that a nurturing family dinner is just moments away. With minimal cleanup and a wealth of flavor, it’s a meal that everyone in the family will appreciate, leaving no room for the usual fast-food rut. Ready to impress your loved ones with this effortlessly delicious recipe? Let’s dive right in!
Why Love This One Pan Chicken Recipe?
One Pan Chicken and Vegetables is not only easy to prepare but also brimming with flavor.
- Minimal Cleanup: One pan means fewer dishes to wash after cooking!
- Quick to Make: Ready in just 30 minutes, perfect for busy weeknights.
- Family-Friendly: Picky eaters will adore the crispy chicken and colorful veggies.
- Balanced Meal: This dish packs protein and nutrients in every bite.
- Customizable: Swap out veggies based on what you have on hand or get creative with spices for extra flair.
For more meal ideas that are easy and wholesome, check out my other popular recipes.
One Pan Chicken and Vegetables Ingredients
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For the Chicken Coating
• Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix – Adds savory, tangy flavor to the chicken; no direct substitution recommended.
• Mayonnaise – Keeps the chicken moist during baking; Greek yogurt can be a lighter substitute.
• Unseasoned Bread Crumbs (Panko recommended) – Provides a crispy coating for the chicken; gluten-free bread crumbs can also work. -
For the Chicken and Veggies
• Boneless, Skinless Chicken Breasts (1.5 lbs) – Main protein source, offering structure to the dish; chicken thighs can be used for a richer flavor.
• Baby Red Potatoes (1.5 lbs) – Adds bulk and heartiness; any small potato variety can be substituted.
• Baby Carrots (1 lb) – Contributes sweetness and color; consider using regular carrots cut into rounds. -
For Cooking and Flavor Enhancement
• Olive Oil (1 Tbsp) – Helps in roasting and enhances flavor; avocado oil is a great alternative.
• Salt and Pepper (1/2 tsp, or to taste) – Basic seasoning to enhance all flavors; adjust according to personal preference.
• Parsley (for garnish, optional) – Adds a fresh touch; any fresh herb can be used for garnish.
This One Pan Chicken and Vegetables recipe allows for delightful customization, making it the perfect quick dinner for your family.
How to Make One Pan Chicken and Vegetables
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Prep Ingredients: Start by preheating your oven to 400°F (200°C). While it warms up, wash the chicken, potatoes, and carrots, and chop them into uniform sizes to ensure even cooking.
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Mix Coating: In a bowl, blend mayonnaise with the Hidden Valley® Ranch® seasoning mix until smooth. This will create a delightful coating that keeps the chicken juicy while baking.
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Combine Ingredients: On a large sheet pan, arrange your coated chicken breasts, halved baby red potatoes, and sliced carrots in a single layer. This helps all the ingredients roast evenly and develop fantastic flavors.
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Season and Bake: Drizzle the arranged ingredients with olive oil, then sprinkle with salt and pepper. Slide the pan into your preheated oven and bake for 25-30 minutes until the chicken’s internal temperature hits 165°F (74°C) and the veggies are tender. Remember to stir halfway through for even cooking!
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Garnish and Serve: Once cooked, remove the pan from the oven, and if you’d like, sprinkle fresh parsley over the top for a vibrant finish. Serve this warm, and watch your family dive into this deliciousness!
Optional: For an extra burst of color, add a squeeze of lemon juice right before serving.
Exact quantities are listed in the recipe card below.
How to Store and Freeze One Pan Chicken and Vegetables
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Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cool completely before sealing to maintain freshness.
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Freezer: For longer storage, freeze the dish in a freezer-safe container for up to 3 months. Separate servings with parchment paper for easy access.
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Reheating: To reheat, place in the oven at 350°F (175°C) for about 20 minutes or microwave in short intervals until heated through. Enjoy the flavors of your One Pan Chicken and Vegetables again!
One Pan Chicken and Vegetables Variations
Feel free to bring your own twist to this delightful recipe that bursts with flavor and charm!
- Herb-Infused: Add fresh or dried herbs like rosemary or thyme to the seasoning mix for exquisite aroma and taste.
- Spicy Kick: Sprinkle in chili powder or crushed red pepper flakes for an extra layer of heat that warms the soul.
- Zesty Lemon: Drizzle fresh lemon juice over the dish before serving for a refreshing zing that brightens everything up!
- Crunchy Topping: Top with crushed nuts or seeds before baking; they’ll provide a delightful contrast and extra texture.
- Root Veggie Medley: Replace carrots with parsnips or sweet potatoes for a sweeter flavor that complements the chicken beautifully.
- Cheesy Delight: Sprinkle shredded cheese, like mozzarella or cheddar, on the chicken just a few minutes before finishing baking for a rich, melty layer.
- Balsamic Glaze: Drizzle balsamic reduction over the finished dish to add a glossy, tangy touch and enhance the roasted veggies.
- Savory Mushrooms: Toss in sliced mushrooms with the chicken and veggies to introduce earthiness and added umami depth.
These variations can turn this already fabulous recipe into a new family favorite!
Make Ahead Options
These One Pan Chicken and Vegetables are perfect for meal prep enthusiasts! You can marinate the chicken in the mayonnaise and Hidden Valley Ranch seasoning mix up to 24 hours ahead to allow the flavors to meld beautifully. Simply refrigerate the coated chicken in an airtight container. Additionally, you can wash and chop the baby red potatoes and carrots up to 3 days in advance, storing them in water in the refrigerator to prevent browning. When you’re ready to bake, just arrange everything on a sheet pan, drizzle with olive oil, season, and bake as instructed. This prep will not only save you time but ensure a delicious meal that feels freshly made!
What to Serve with One Pan Chicken and Vegetables?
Picture a bustling dinner table filled with laughter and the delightful aroma of your One Pan Chicken and Vegetables, where the meal experience is as fulfilling as the dish itself.
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Crispy Garlic Bread: This crunchy companion absorbs every bit of savory goodness and is perfect for sopping up any remaining juices on your plate.
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Fresh Garden Salad: A vibrant medley of greens and heirloom tomatoes adds a refreshing crunch, balancing the warm flavors of the chicken and veggies perfectly.
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Lemon Herb Quinoa: Lightly seasoned and zesty quinoa provides a wholesome grain alternative that enhances the meal with its nutty flavor and fluffy texture.
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Roasted Asparagus: The earthy, tender spears bring a touch of sophistication to your dinner while playing nicely with the savory Ranch seasoning in the chicken.
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Creamy Mashed Potatoes: Silky and buttery, these mashed potatoes add comfort and warmth, making them a beloved classic that pairs beautifully with roasted chicken.
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Chilled White Wine: A refreshing glass of Sauvignon Blanc elevates your meal, offering bright citrus notes that contrast beautifully with the rich flavors of the dish.
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Chocolate Chip Cookies: Finish the meal on a sweet note! These warm, gooey treats are a hit with both kids and adults, making for a perfect sweet ending after a fulfilling dinner.
Expert Tips for One Pan Chicken and Vegetables
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Thorough Coating: Ensure the chicken is coated evenly with the mayonnaise and Ranch mixture. This enhances flavor and keeps it juicy during baking.
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Correct Temperature: Always check the chicken’s internal temperature with a meat thermometer to ensure it reaches 165°F (74°C) for safe consumption.
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Even Cooking: Stir the vegetables halfway through the cooking time. This prevents burning and promotes even roasting, giving you perfectly tender veggies.
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Let It Rest: Allow the dish to rest for a few minutes after removing it from the oven. This helps the flavors meld together beautifully before serving.
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Vegetable Variety: Feel free to customize your veggies according to what’s in your fridge or what’s in season. This One Pan Chicken and Vegetables recipe adapts well to different produce!
One Pan Chicken and Vegetables Recipe FAQs
How do I choose the right chicken for this recipe?
For the best results, I recommend using boneless, skinless chicken breasts for a lean option, but feel free to use chicken thighs for a richer flavor. Look for chicken that has a pinkish hue with no dark spots or signs of freezer burn; this ensures freshness and quality.
How should I store leftovers?
To store leftovers from your One Pan Chicken and Vegetables, put them in an airtight container and refrigerate them. They’ll stay fresh for up to 3 days. Always let the dish cool completely before putting it in the fridge to maintain its texture and flavor.
Can I freeze this dish?
Absolutely! You can freeze the One Pan Chicken and Vegetables for up to 3 months. First, let it cool completely. Then, transfer it to a freezer-safe container, separating the servings with parchment paper for easy access. When you’re ready to enjoy it again, just thaw it in the fridge overnight before reheating.
What should I do if my chicken is undercooked?
If your chicken doesn’t reach the recommended internal temperature of 165°F (74°C) when it’s done, simply return it to the oven and bake for an additional 5-10 minutes. Always use a meat thermometer to check for doneness, especially when cooking larger pieces.
Is this recipe safe for people with allergies?
This One Pan Chicken and Vegetables recipe contains mayonnaise, which can be a concern for those with egg allergies. To accommodate this, you can substitute it with a dairy-free yogurt for moisture. Always double-check your ingredient labels to ensure they meet dietary restrictions.
What vegetables can I substitute if I don’t have the listed ones?
Feel free to get creative! You can easily substitute baby carrots with regular carrots, or use other vegetables like zucchini, bell peppers, or broccoli based on what you have on hand. Just make sure to cut them into similar sizes for even cooking.
One Pan Chicken and Vegetables Recipe for Effortless Family Dinners
Ingredients
Equipment
Method
- Start by preheating your oven to 400°F (200°C). While it warms up, wash the chicken, potatoes, and carrots, and chop them into uniform sizes to ensure even cooking.
- In a bowl, blend mayonnaise with the Hidden Valley® Ranch® seasoning mix until smooth. This will create a delightful coating that keeps the chicken juicy while baking.
- On a large sheet pan, arrange your coated chicken breasts, halved baby red potatoes, and sliced carrots in a single layer.
- Drizzle the arranged ingredients with olive oil, then sprinkle with salt and pepper. Slide the pan into your preheated oven and bake for 25-30 minutes until the chicken's internal temperature hits 165°F (74°C) and the veggies are tender.
- Once cooked, remove the pan from the oven, and if you’d like, sprinkle fresh parsley over the top for a vibrant finish. Serve this warm.