This simple Sheet Pan Ranch Chicken Dinner is quick, tasty, and packed with big ranch flavor, which makes it a guaranteed family favorite!
You’ll go crazy for this Sheet Pan Ranch Chicken Dinner with delicious baked chicken and fresh, lightly seasoned veggies baked together with creamy ranch dressing and ranch seasoning mix. Perfect for busy weeknights, this recipe comes together in less than an hour, is family-friendly, and won’t leave your sink loaded with dirty dishes!
CHICKEN DINNER IN A FLASH
This recipe has it all. It’s quick, it’s simple, it’s easy to clean up, and it’s got ranch dressing! You can’t go wrong with this One Sheet Ranch Chicken Dinner. It also doubles as amazing leftovers for next-day lunches!
OTHER RECIPES TO SERVE WITH SHEET PAN CHICKEN DINNER
- Grilled Parmesan Garlic Bread – This crispy, crunchy garlic bread is perfect for this yummy chicken dish.
- Homemade Ranch Dressing – Try this homemade ranch recipe when you’re coating your chicken.
Chicken: Make this simple ranch chicken with boneless, skinless breasts, ranch dressing, and panko crumbs.
Veggies: Round out this sheet pan dinner with red potatoes and asparagus.
Seasoning: Coat the potatoes lightly in oil and toss them in ranch dressing seasoning mix, salt, and pepper. The asparagus is seasoned with oil, salt, and pepper.
HOW TO MAKE SHEET PAN RANCH CHICKEN DINNER
STEP ONE: Preheat the oven to 400 degrees F, coat a non-stick sheet pan with cooking spray, or line it with a silicone mat. While the oven heats, cut the red potatoes into 1-inch pieces and place them into a mixing bowl. Toss in the ranch dressing mix along with half of the vegetable oil, salt, and pepper. Place the seasoned potatoes in an even layer on the baking sheet and bake them for 20 minutes while you prep the rest of the dinner.
STEP TWO: Prepare the chicken breasts by cutting them in half horizontally. Add the panko to one shallow bowl and the ranch dressing to another shallow bowl. Coat each chicken breast in ranch dressing and then with panko crumbs and set them aside.
STEP THREE: To the same bowl that you use for the potatoes, add the asparagus and the remaining vegetable oil, salt, and pepper. Toss the asparagus until it is evenly coated.
STEP FOUR: Remove the baking sheet from the oven and carefully move the potatoes to one side of the sheet. Place the breaded chicken breasts on the opposite side of the sheet in a single layer. Then place the asparagus in between the chicken and potatoes. Return the sheet pan to the oven and bake for another 25 minutes, flipping the chicken and asparagus halfway through. Bake until the chicken is fully cooked and the potatoes are tender.
STEP FIVE: Once finished, remove the sheet pan from the oven. Then divide the chicken, potatoes, and asparagus into four even portions and serve immediately. Enjoy!
TIPS FOR SUCCESS
- When coating the chicken breasts, I start with 1 cup of ranch dressing in the bowl and add more as needed.
- It’s okay if the asparagus isn’t in a single layer on the baking sheet. It’s more important for the potatoes and chicken to have room on the pan.
- You want to buy thicker asparagus so it doesn’t cook too quickly and burn. If the asparagus is thin, cook the chicken for 10 minutes and then add the asparagus to the pan for the remaining 15 minutes of cooking time.
- If you’re using a meat thermometer, the chicken should reach an internal temperature of 165 degrees F before taking it out of the oven.
WHAT VEGETABLES ARE BEST FOR ROASTING
If you don’t love asparagus or don’t happen to have it on hand, you can easily switch up which vegetables you use in this one-pan chicken dinner. If you want to stick with root vegetables, like potatoes, carrots, or parsnips, you add them to the sheet pan at the same time and bake them together.
Other vegetables to consider are broccoli, brussels sprouts, squash, zucchini, onions, cauliflower, and bell peppers. Different veggies have different cook times, and some people prefer their roasted veggies to be more or less tender. You may need to adjust the cooking times based on your selections.
HOW TO STORE AND REHEAT ONE PAN RANCH CHICKEN DINNER
Store leftover ranch chicken and veggies in an airtight container in the fridge for 3 to 4 days. I love to portion this meal out in individual servings for lunches the next day. You can reheat leftovers in the microwave, oven, or air fryer. I recommend the oven or air fryer to maintain that delicious crunch from the panko.
OTHER ONE PAN RECIPES
- One Pot Chicken and Broccoli Rice
- Sheet Pan Honey Mustard Chicken
- Pecan Chicken Sheet Pan Dinner
- Sheet Pan Chicken Fajitas
- Sheet Pan Shrimp Fajitas
- One Pot Pad Thai
*This post was originally posted on 04/27/2017.
- Preheat your oven to 400 degrees F. Line a baking sheet with a silicone mat or coat it with non-stick cooking spray. Set aside.
- Cut the potatoes into 1-inch pieces and place them into a medium mixing bowl. Pour in 1 1/2 tablespoons oil, the ranch dressing mix, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
- Spread the potatoes out on the prepared baking sheet. Roast for 20 minutes while you prepare the other ingredients. (set the bowl aside for later)
- Cut each chicken breast in half horizontally to create 8 thin-cut breasts. Grab two shallow bowls. Pour the bread crumbs into one bowl and the ranch dressing into another. Dip each chicken breast piece first into the ranch and then coat both sides in the bread crumbs. Set aside.
- Add the asparagus to the same bowl you used for the potatoes. Toss in the remaining oil, salt, and pepper until coated.
- Remove the baking sheet from the oven and carefully push the potatoes to one side of the pan. Arrange the chicken on the open area of the pan in a single layer. Then place the asparagus in between the chicken and potatoes.
- Bake for 25 minutes or until the chicken is cooked through and the potatoes are tender.
- Remove the pan from the oven. Portion the chicken, potatoes, and asparagus evenly onto 4 plates and serve warm. If desired, have a bowl of ranch dressing on the table for dipping.
- You want to buy thicker asparagus, so it doesn’t cook too quickly and burn. If your store only has thin asparagus spears, you can cook the chicken for 10 minutes. Then add the asparagus to the pan for the remaining 15 minutes.
- I start with 1 cup of ranch dressing for degreding the chicken. If needed, I add more to the bowl as I go. Since ranch dressing is thicker than egg wash, more of it sticks to the chicken.