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–+ servings
Baked Ranch Chicken Tenders and Veggies

Baked Ranch Chicken Tenders and Veggies

Yield: 6 servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
No one will ever believe that these crisp chicken fingers are completely baked and cooked on ONE PAN with veggies!
4.7 stars (6 ratings)

Ingredients

  • 16 ounces baby red potatoes, halved
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • ⅓ cup all-purpose flour
  • 1 1-ounce package Ranch Seasoning and Salad Dressing Mix
  • 2 pounds boneless, skinless chicken breasts, cut into strips
  • 2 large eggs, beaten
  • 3 cups crushed Corn Flakes
  • 4 zucchini, chopped
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place potatoes in a single layer onto one side of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste; set aside.
  • In a small bowl, combine flour and Ranch Seasoning. Working in batches, dredge chicken in flour mixture, dip into eggs, then dredge in crushed Corn Flakes, pressing to coat.
  • Place onto the opposite side of the prepared baking sheet in a single layer and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 16-18 minutes.* Stir in zucchini during the last 10 minutes of cooking time.
  • Serve immediately, garnished with parsley, if desired.

Notes

*Cooking time will vary depending on the size and thickness of the potatoes.