Ranch Chicken & Broccoli Sheet Pan Melt (Print)

Juicy ranch chicken and crisp-tender broccoli roasted together, topped with melted cheddar for an easy comforting meal.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 4 cups broccoli florets (about 1 large head)

→ Seasonings & Sauces

03 - 2 tablespoons olive oil
04 - 2 tablespoons ranch seasoning mix
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon black pepper
07 - 1/4 teaspoon salt

→ Cheese

08 - 1 1/2 cups shredded sharp cheddar cheese

→ Garnish

09 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - Pat chicken breasts dry with paper towels. In a large bowl, toss chicken and broccoli florets with olive oil, ranch seasoning, garlic powder, black pepper, and salt until evenly coated.
03 - Arrange chicken breasts on one side of the sheet pan. Spread broccoli florets in a single layer on the other side.
04 - Roast for 18 to 20 minutes, or until the chicken reaches an internal temperature of 160°F and broccoli is crisp-tender.
05 - Sprinkle cheddar cheese evenly over the chicken breasts and broccoli. Return the sheet pan to the oven and broil on high for 2 to 4 minutes, until the cheese is bubbly and lightly golden.
06 - Remove from the oven. Let rest for 2 to 3 minutes, then garnish with parsley if desired and serve hot.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time doing literally anything else.
  • The chicken stays genuinely juicy because the broccoli steams alongside it, creating its own little moisture-filled environment.
  • Ranch seasoning is the friend who shows up and makes everything better without trying too hard.
02 -
  • Don't skip the drying step on the chicken—I learned this the hard way when my first batch turned out steamed and pale instead of beautifully golden.
  • If your broccoli is particularly large, cut it into smaller florets or it'll still be chewy when the chicken is done.
  • Watch the broiler like it's about to pull something over on you, because it absolutely will if you look away.
03 -
  • Cut your broccoli florets roughly the same size so they roast at the same rate—uneven pieces mean some burn while others stay chewy.
  • If your chicken breasts are particularly thick, pound them to an even thickness before seasoning so they cook evenly and don't end up with dry edges and raw centers.
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