Ranch Chicken and Veggies Sheet Pan Dinner

I love the convenience of one-pot dinners, so I was immediately curious when I began seeing sheet pan dinners all over Pinterest.

A sheet pan dinner is exactly what its name implies: An entire dinner cooked in the oven on one sheet pan. Preparation and cleanup are easy, plus roasting is a healthy and delicious way to prepare foods.

I just made this Ranch Chicken and Veggies Sheet Pan Dinner for my family and it is a definite winner!

Ingredients

(Adapted from this recipe.)

• 3 tablespoons homemade ranch seasoning mix or 1 (1 oz.) packet ranch salad dressing/seasoning mix
• 1 cup mayonnaise
• 1 ½ cups unseasoned breadcrumbs (I used panko crumbs)
• 4 small/medium boneless, skinless chicken breasts (about 1 1/2 lbs. total)
• 2-2 ½ lbs. vegetables for roasting (I used 6 red potatoes, 3 large carrots, several asparagus spears, and a medium zucchini)
• 2 tablespoons oil (I used avocado oil)
• Salt and pepper

Instructions

In a large storage baggie, combine the mayonnaise and ranch mix. Add the chicken breasts and squish the mixture around the chicken breasts so they are coated. Squeeze the excess air out of the baggie; seal and refrigerate the chicken while prepping the veggies.

Grease a large, rimmed baking sheet (you can line the sheet with foil first for easier cleanup). Wash and cut the veggies. Place the veggies on the pan, drizzle them with the oil, and sprinkle with salt and pepper. Toss the veggies on the pan using your hands, then push them to the edges to make room for the chicken.

Place the bread crumbs in a shallow bowl. Remove the chicken from the baggie and dip each piece in the bread crumbs, turning to coat evenly. Transfer to the center of the baking sheet (it is okay if the veggies are a little crowded but keep a sliver of space between the chicken breasts so the breadcrumbs can crisp). Spray or drizzle the chicken with oil to get a golden crust, if desired.

Bake at 400˚F for 28-30 minutes or until the chicken reaches an internal temperature of 165°F and the juices run clear. Yield: 4 servings.

Notes

I loved being able to throw everything on the baking sheet and get dinner cooking without much fuss. I appreciated the easy cleanup, too! The chicken came out very moist and flavorful. My husband did ask that I season the breadcrumbs next time, which is something I can easily do. The veggies were tender and delicious (my kiddos even loved them). As you may be able to see in the photos, I sprinkled the veggies with a bit more than salt and pepper (I added garlic and onion powders, dill weed, and snipped chives). This gave them a bit more flavor, but I believe they would also be fine if they were only seasoned with the salt and pepper called for in the recipe. The asparagus came out a little mushy because it cooked more quickly than the denser vegetables, so I may omit it next time.

The ingredients for this recipe cost approximately $8.25, which means each serving cost about $2.06. We can add affordability to the attributes of this dish!

Consider giving it a try. You can’t go wrong with a healthy dish that is so flavorful, affordable, and easy to prepare.

Do you make any sheet pan dinners? Which are your favorites?

Shared at the following:

Coffee and Conversation, The Handmade Hangout, Awesome Life Friday, Weekend Potluck, Home Garden Inspiration, The Art of Homemaking, What’s for Dinner? and AIM Link Party.

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