Description
A quick and delicious one-pan easy weeknight dinner with ranch chicken, baby potatoes, broccoli, and carrots for a no-fuss family favorite meal.
Ingredients
1 ½ lbs boneless, skinless chicken breasts or thighs
2 cups baby potatoes, halved
2 cups broccoli florets
1 cup baby carrots
2 tablespoons olive oil
1 packet ranch seasoning mix
Salt to taste
Black pepper to taste
Optional: grated parmesan, lemon wedges, chopped parsley
Instructions
Preheat your oven to 400°F (200°C).
Chop the baby potatoes in half and prepare the broccoli and carrots.
Place the vegetables and chicken into a large mixing bowl.
Drizzle with olive oil and sprinkle the ranch seasoning mix over everything.
Season with salt and pepper to taste.
Toss well to coat the chicken and veggies evenly.
Spread everything on a baking sheet in a single layer.
Bake for 30–35 minutes, flipping the chicken halfway through for even cooking.
Check that the chicken reaches an internal temperature of 165°F.
Remove from oven and garnish with optional parmesan, parsley, or a squeeze of lemon.
Serve immediately and enjoy!
Notes
Cut all vegetables to similar size for even cooking.
You can substitute sweet potatoes or brussels sprouts for variety.
To save time, prep veggies and marinate chicken in advance.
For added flavor, try using spicy ranch seasoning or adding garlic powder.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch or Dinner
- Method: Method Baked
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. ¼ of recipe)
- Calories: 390
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
Keywords: easy weeknight dinner, ranch chicken and veggies, one pan chicken dinner, quick family meals