There’s nothing more satisfying than a full dinner cooked on a single sheet pan.

This Ranch Baked Chicken and Vegetables is a simple, wholesome meal with juicy chicken coated in ranch-seasoned breadcrumbs, roasted baby carrots, and golden potatoes—all done in one pan.

It’s a no-fuss, family-friendly recipe you’ll turn to again and again on busy weeknights.

Why You’ll Love This Recipe

One-pan meal – Less cleanup and no juggling multiple dishes

Juicy chicken with a crispy crust – Coated in mayo, ranch seasoning, and panko crumbs

Perfectly roasted veggies – Tender carrots and crispy-edged potatoes

Kid-friendly – Mild ranch flavor and golden crunch make it a family favorite

Great for meal prep – Reheats beautifully for lunch the next day

Quick to assemble – Simple pantry ingredients and under 30 minutes in the oven

What You’ll Need (Ingredient Highlights)

Hidden Valley® Ranch seasoning mix – Adds tangy, herby flavor to the chicken

Mayonnaise – Helps the coating stick and keeps the chicken moist

Panko bread crumbs – Light and crunchy for a golden crust

Boneless skinless chicken breasts – Easy to cook and portion

Baby red potatoes – Roast up soft on the inside and crisp on the outside

Baby carrots – Naturally sweet and tender after roasting

Olive oil – For coating the veggies and helping them crisp

Salt and pepper – Essential to bring out all the flavors

Fresh parsley – Optional for a pop of green at the end

Pro Tips Before You Start

Cut veggies evenly – ¾-inch pieces help everything cook at the same speed

Use parchment for easy cleanup – Prevents sticking and saves time

Don’t crowd the pan – A little space helps the chicken and veggies crisp up

Press breadcrumbs gently – Helps create an even, crunchy coating

Broil at the end – Adds a golden finish to the chicken

How to Make Ranch Baked Chicken and Vegetables

Step 1: Marinate the Chicken

In a large zip-top bag, mix 1 cup mayonnaise with 1 packet Hidden Valley® Ranch seasoning.

Add 4 chicken breasts to the bag, seal, and squish gently to coat.

Refrigerate while you prep the vegetables.

Step 2: Prep the Veggies

Grease or line a large rimmed baking sheet with parchment.

Add 1½ lbs halved baby red potatoes and 1 lb baby carrots.

Drizzle with 1 Tbsp olive oil and season with ½ tsp salt and pepper.

Toss by hand to coat. Arrange potatoes cut-side down and push the veggies to the edges of the sheet.

Step 3: Coat the Chicken

Pour 1 cup unseasoned panko breadcrumbs into a shallow bowl.

Remove each chicken breast from the marinade, shake off excess, and press into the breadcrumbs to coat both sides.

Place on the baking sheet between the vegetables, leaving a bit of space between each piece.

Optional: spray the tops with a bit of oil for extra crunch.

Step 4: Bake

Bake in a preheated 400°F oven for 25–28 minutes, or until the chicken reaches 165°F internal temperature and juices run clear.

Broil for 2–3 minutes at the end to crisp and brown the coating further.

Step 5: Garnish and Serve

Remove from oven and garnish with chopped parsley, if desired.

Serve hot with extra ranch dressing or your favorite dipping sauce on the side.

What to Serve It With

Side salad – A simple green salad balances the roasted richness

Garlic bread or dinner rolls – Great for soaking up juices

Steamed broccoli or green beans – For extra greens

Lemon wedges – Adds brightness to the chicken

Ranch dip – For drizzling or dipping

Variations / Substitutions

Use boneless thighs – Slightly juicier and cook in the same time

Swap carrots for parsnips or green beans – Adjust roasting time if needed

Add parmesan to the breading – For a cheesy, savory crust

Make it spicy – Add a dash of cayenne or chili powder to the breadcrumb mix

Use Greek yogurt instead of mayo – Still creamy with less fat

Storage & Reheating Tips

Fridge – Store in airtight containers for up to 4 days

Reheat – In the oven or air fryer at 375°F for 5–8 minutes for best texture

Freezer-friendly – Freeze cooked chicken and roasted veggies separately

Meal prep – Portion into meal prep containers for quick lunches

Avoid microwave if you want crispy coating – Use oven or skillet instead

FAQs

Can I use chicken tenders or thighs instead of breasts?

Yes! Just reduce the baking time slightly for tenders, or leave the time as-is for boneless thighs.

What’s the best substitute for ranch seasoning?

You can mix 1 tsp each of dried dill, parsley, garlic powder, and onion powder as a DIY blend.

Will regular breadcrumbs work instead of panko?

Yes, but panko gives a crispier texture.

Regular breadcrumbs will still coat well.

Can I marinate the chicken overnight?

Absolutely. It will make the chicken even more flavorful and moist.

How do I keep the breading crispy?

Don’t overcrowd the baking sheet and broil at the end for a crunchy finish.

Are baby carrots necessary?

No—you can use chopped whole carrots or even swap in other root vegetables.

Can I use frozen vegetables?

Fresh is best for texture, but thawed and drained frozen veggies can work in a pinch.

Final Thoughts

This Ranch Baked Chicken and Vegetables recipe is my go-to when I need something hearty, easy, and guaranteed to please.

The ranch-marinated chicken comes out juicy with a crisp crust, and the roasted veggies soak up all that flavor.

It’s a full dinner on one pan, perfect for busy weeknights or meal prep without stress.