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Sheet Pan Ranch Chicken and Veggies

  • Author: Avery
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free (if using gluten-free ranch mix)

Description

This Sheet Pan Ranch Chicken and Veggies is a one-pan weeknight hero: juicy ranch‑marinated chicken breasts surrounded by colorful, caramelized veggies. Everything roasts together on a single pan for easy prep and even easier cleanup, while classic ranch flavors, a touch of garlic, and sweet roasted peppers make every bite satisfying and family‑friendly.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 packet ranch seasoning mix (about 1 oz)
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (smoked or sweet)
  • Salt and freshly ground black pepper, to taste
  • 2 cups broccoli florets
  • 2 cups baby carrots
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup cherry tomatoes
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it for easier cleanup.
  2. In a large bowl, whisk together the ranch seasoning mix, olive oil, garlic powder, onion powder, paprika, salt, and pepper until a thick marinade forms.
  3. Add the chicken breasts to the bowl and turn to coat thoroughly on all sides. Let them sit for about 10 minutes to soak up the flavors while you prep the veggies.
  4. Spread the broccoli florets, baby carrots, sliced red and yellow bell peppers, and cherry tomatoes on the prepared sheet pan.
  5. Place the marinated chicken breasts in the center of the pan, nestling them among the vegetables so everything is in a single even layer.
  6. Drizzle a little extra olive oil over the vegetables and season with an additional pinch of salt and pepper, if desired.
  7. Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly browned. The internal temperature of the chicken should reach 165°F (75°C).
  8. If you’d like more color, broil for 2–3 minutes at the end, watching closely so nothing burns.
  9. Remove the pan from the oven and let the chicken rest for 5 minutes. Garnish the chicken and veggies with chopped fresh parsley and serve straight from the sheet pan.

Notes

  • For even cooking, choose chicken breasts that are similar in size and thickness; if very thick, pound lightly to an even thickness.
  • Vegetable sizes can vary—aim to cut everything into similar bite-size pieces so they roast at the same rate.
  • Salt content can vary between ranch seasoning brands; start with less added salt and adjust to taste after baking.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner, Main Course
  • Method: Baking, Sheet Pan
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken breast with vegetables (1/4 of recipe)
  • Calories: 320 kcal
  • Sugar: 7 g
  • Sodium: 820 mg
  • Fat: 13 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 9.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Protein: 34 g
  • Cholesterol: 95 mg

Keywords: sheet pan ranch chicken and veggies, one-pan ranch chicken, easy sheet pan dinner, baked ranch chicken, weeknight chicken recipe

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Find it online: https://averyrecipes.com/sheet-pan-ranch-chicken-and-veggies/