This Sheet Pan Ranch Chicken is the perfect easy, weeknight meal! It’s a 30-minute, one-pan dinner that features tender bites of Ranch chicken roasted with yellow potato, broccoli, carrot, and green beans, and finished with tangy Ranch dressing.
I don’t know about you, but I love a sheet pan dinner. I mean, what is better than whipping up a home cooked meal and having hardly any cleanup after?
This Sheet Pan Ranch Chicken is one of my favorite sheet pan dinners. It’s simple, quick, and delicious!
Why I LOVE this recipe!
- Easy prep – The most labor intensive part of this recipe is chopping the chicken and veggies, which takes next to no time. Really just 10 minutes of prep before you’re ready to start roasting.
- Tasty and nutritious – A protein, a colorful blend of veggies, and the comforting flavor of Ranch dressing. What could be better?
- One-pan meal – Who doesn’t love a meal that dirties just one dish?
Recipe Notes
This Sheet Pan Chicken and Veggies recipe is as simple as promised! Just a 10 minutes of prep for a nutritious, family friendly dinner!
In this section I am going to go through a few tips and tricks I use for how to make Ranch Sheet Pan Chicken to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Olive Oil
- Ranch Seasoning – You can use store-bought Ranch seasoning or whip up a batch of Homemade Ranch Seasoning.
- Veggies – I use a mix of baby yellow potatoes, baby carrots, and green beans.
- Ranch Dressing – Store-bought or Homemade Buttermilk Ranch Dressing will work.
- Chicken – You can use chicken breasts or chicken thighs for this recipe.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Use other veggies – I love the combination of potatoes, carrots, and green beans in this recipe, but you can use any combination of veggies you like. Try it with onion, mushrooms, Brussels sprouts, bell pepper, squash, or zucchini.
- Play with seasonings – Not a huge fan of the Ranch flavor? No problem! This recipe can easily be adjusted with whatever spice blend your heart desires. Try it with Tuscan Seasoning, Southwest Seasoning, Cajun Seasoning, you name it.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Sheet Pan Ranch Chicken.
Place the carrots, potatoes, and green beans onto a baking sheet. Drizzle with half of the olive oil and half of the Ranch seasoning, then toss to coat. Bake for 10 minutes at 425ºF.
Cut the chicken into bite-sized pieces, then toss with the rest of the olive oil and Ranch seasoning. After 10 minutes, add the prepped chicken to the sheet pan with the veggies.
Return the sheet pan to the oven and bake for another 10-12 minutes.
Once the chicken has reached 165ºF, remove the sheet pan from the oven, drizzle with Ranch dressing, then serve and enjoy!
Recipe Tips
- Chop evenly – Cut all of your ingredients similar in size so everything cooks at the same rate.
- Give them space – For the best results, I recommend spreading everything out in one layer on the sheet pan. Veggies piled on top of one another will steam rather than roast.
- Bake the veggies, then add the chicken – Since the veggies take a little bit longer to roast, you’ll give them 10 minutes in the oven before you add the chicken to the sheet pan. That way you have perfectly roasted veggies and perfectly tender chicken done at the same time!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Prepare the veggies/chicken ahead of time – You can chop, oil, and season the chicken and veggies a day in advance, then store it all in the fridge. Then it’s ready be popped in the oven at any time!
- Make ahead and store – This sheet pan meal can be cooked, cooled, and stored in the fridge for 3-4 days as an easy meal prep option. All you need to do is reheat!
Freezer Meal Instructions
Making this Sheet Pan Chicken and Veggies recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 3 months.
How to Freeze Sheet Pan Chicken and Vegetables After Cooking
- Let the roasted veggies and chicken cool completely, then transfer to a freezer-safe container.
- Store in the freezer for up to 3 months.
- When you’re ready to serve, thaw overnight in the refrigerator, then reheat in the oven at 350ºF until warmed through.
What to Serve with a Ranch Chicken Sheet Pan Dinner
Since this protein based dinner has the delicious flavors of Ranch dressing, it will pair well with many of your favorite side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Easy No Yeast Dinner Rolls – These Easy No Yeast Dinner Rolls are the perfect side dish to whip up in under 30 minutes. Made with just 6 ingredients, these rolls are soft, fluffy, buttery, and delicious.
- Strawberry Spinach Salad – Keep your meal light and fresh with this Strawberry Spinach Salad with Poppyseed Dressing. This salad is made with a mix of fresh spinach, strawberries, almonds, red onion, and feta tossed in a tangy homemade dressing.
- Pasta with Alfredo Sauce – Enjoy an extra comforting and hearty meal with a side of your favorite pasta and Homemade Alfredo Sauce. This Alfredo sauce is a classic made with just 8 kitchen staples.
Ranch Sheet Pan Chicken Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to 3 months
Recipe FAQ’s
Should I use chicken thighs or chicken breasts?
Either one! That’s totally up to you; just keep in mind that they cook a little bit differently, so you may need to adjust the baking time accordingly.
How do you know when the chicken is done?
When it reaches 165ºF! I recommend using a meat thermometer to double check the internal temperature of the chicken before serving. If you notice the veggies are getting too roasted before the chicken is done, simply remove them from the pan until the chicken is cooked all the way through.
More EASY Sheet Pan Dinner Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy dinner recipes here, or see a few of our readers favorite sheet pan recipes below.
- Sheet Pan Sausage & Veggies with Cajun Butter Sauce
- Sheet Pan Cashew Chicken
- Caprese Chicken Sheet Pan Dinner
- Sheet Pan Chicken Fajitas
Sheet Pan Ranch Chicken
Ingredients
- 2 tablespoons olive oil, divided
- 1 ounce packet ranch seasoning
- 1 pound Baby yellow potatoes
- 4 ounces baby carrots
- 4 ounces broccoli florets
- ¼ cup Ranch dressing
- 1½ pounds chicken breast or thighs
Instructions
- Preheat oven to 425˚F.
- Cut the potatoes into quarters or eighths. You want them to be small bites so that they cook through in the oven. Place the potatoes, carrots, and broccoli on half of the baking sheet. Drizzle with half the olive oil and half the ranch seasoning and toss to coat.
- Bake for 10 minutes.While the veggies bake, cut the chicken into bite-sized pieces. Toss with remaining olive oil and ranch seasoning.
- Remove the sheet pan from the oven. Add the chicken on the empty half and return to the oven for an additional 10-12 minutes, or until chicken is cooked through, 165˚F internal temp.
- Once done, remove from oven and drizzle with ranch dressing, and serve. Enjoy!
Recipe Notes
- Onion
- Mushrooms
- Green Beans
- Brussels sprouts
- Bell pepper
- Squash
- Zucchini
Leave a Reply