American•quick

One Pan Chicken and Vegetables Dinner

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

Ingredients

Quantities are shown as originally provided.

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)

1
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.
2
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.
3
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.
4
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.