Sheet Pan Ranch Chicken and Veggies
One pan, ranch flavor, and dinner done with almost no thinking.
If you are too tired to juggle multiple pans but still want a real dinner, this is a good night for sheet pan ranch chicken and veggies. It uses familiar ingredients, cooks everything together, and gives you a savory, family-friendly meal with very little cleanup. Expect juicy chicken, roasted vegetables, and a ranch-style coating that tastes comforting without requiring a separate sauce. It is not fancy, and that is the point: the recipe is built to help you get from fridge to table fast, with enough flavor to feel like you made an actual plan.
Ingredients
- 1.5 lb boneless, skinless chicken breasts — cut into 1-inch pieces
- 3 cup broccoli florets — bite-size pieces
- 2 cup baby potatoes — halved if large
- 1 unit red bell pepper — sliced
- 1 unit red onion — cut into wedges
- 2 tbsp olive oil
- 2 tbsp ranch seasoning mix
- 1 tsp garlic powder
- 1 tsp paprika
- 0.5 tsp black pepper
- 0.5 tsp salt
- 2 tbsp grated Parmesan cheese — optional, for serving
- 1 tbsp lemon juice — optional, for finishing
Method
- 1 Heat the oven to 425°F and line a sheet pan with parchment paper if you want easier cleanup.
- 2 Toss the potatoes with 1 tbsp olive oil, half the ranch seasoning, half the garlic powder, half the paprika, half the salt, and half the pepper. Spread them on the pan and roast for 10 minutes.
- 3 Meanwhile, toss the chicken, broccoli, bell pepper, and onion with the remaining olive oil, ranch seasoning, garlic powder, paprika, salt, and pepper.
- 4 Add the chicken and vegetables to the pan, stir everything into one even layer, and roast for 15 to 18 minutes more, until the chicken is cooked through and the potatoes are tender.
- 5 Finish with Parmesan and a squeeze of lemon juice if using, then serve hot.
Variations
- Vegetarian swap — Swap the chicken for extra-firm tofu cubes or chickpeas and roast until browned, adding them with the vegetables so they pick up the ranch seasoning.
- Faster swap — Use pre-cut cauliflower florets and microwave-steamed baby potatoes, then roast everything together for a shorter total time.
- Substitutions — Use zucchini, green beans, or carrots in place of the bell pepper or broccoli, and swap Parmesan for a little shredded cheddar if that is what you have.
Notes
For the most even cooking, keep the chicken pieces and potatoes roughly the same size. If your potatoes are very small, you can skip the first roast and add everything at once, but the potatoes may need a few extra minutes. Leftovers reheat well in the oven or air fryer at 375°F.
Equipment that helps
- Sheet pan — It lets everything roast in one place, which keeps dinner simple and cleanup low.
- Large mixing bowl — It helps coat the chicken and vegetables evenly without needing a separate marinade dish.
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