Weeknights call for dinner that tastes great without taking over your evening. This sheet pan ranch chicken with broccoli checks every box: minimal prep, big flavor, and easy cleanup. The ranch seasoning adds a savory, herby punch, while the broccoli roasts into tender, lightly crisp perfection.
Everything cooks on one pan, which means less mess and more time to relax. Serve it as-is or add a quick side, and dinner’s done.
What Makes This Recipe So Good
- One-pan simplicity: Chicken and broccoli roast together on a single sheet pan, so prep and cleanup are fast and painless.
- Bold ranch flavor: A simple mix of ranch seasoning, garlic, and olive oil turns basic ingredients into a crave-worthy meal.
- Quick cook time: You’ll have dinner on the table in about 30–35 minutes, start to finish.
- Balanced and satisfying: Lean protein, fiber-rich veggies, and just enough fat for flavor and satiety.
- Family-friendly: Ranch is familiar and kid-approved, and the roasted broccoli gets deliciously caramelized edges.
- Flexible: Works with chicken thighs or breasts, fresh or frozen broccoli, and plenty of add-ins.
What You’ll Need
- Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
- Broccoli: 5 to 6 cups broccoli florets (about 2 medium heads), cut into bite-size pieces
- Olive oil: 3 tablespoons, divided
- Ranch seasoning: 2 tablespoons dry ranch seasoning mix (store-bought or homemade)
- Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder)
- Paprika: 1 teaspoon (smoked or sweet)
- Salt and black pepper: To taste
- Lemon: 1 lemon, cut into wedges (for serving and a final squeeze)
- Optional add-ins: 1 small red onion, sliced; 1 cup cherry tomatoes; 1/4 cup grated Parmesan; red pepper flakes for heat
Step-by-Step Instructions
- Preheat and prep the pan: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup, and lightly oil it to prevent sticking.
- Season the chicken: In a large bowl, toss the chicken pieces with 1.5 tablespoons olive oil, 1.5 tablespoons ranch seasoning, minced garlic, paprika, a pinch of salt, and black pepper.
Mix until evenly coated.
- Season the broccoli: In a separate bowl, toss the broccoli with the remaining 1.5 tablespoons olive oil, the remaining ranch seasoning, and a light sprinkle of salt and pepper. If using red onion or cherry tomatoes, add them here.
- Arrange on the sheet pan: Spread the chicken in a single layer on one side of the pan and the broccoli on the other. Leave space between pieces so everything roasts instead of steaming.
- Roast: Place the pan in the oven and roast for 20–25 minutes, flipping the broccoli and stirring the chicken halfway through.
The chicken should reach an internal temperature of 165°F (74°C).
- Optional broil for color: For extra browning, switch to broil for 2–3 minutes at the end. Watch closely to avoid burning.
- Finish and serve: Squeeze fresh lemon juice over everything. Sprinkle with Parmesan or red pepper flakes if you like.
Serve hot with rice, potatoes, or a simple salad.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in a skillet or 350°F oven for 8–10 minutes to keep the broccoli from getting soggy.
- Freezer: Freeze the cooked chicken and broccoli in portions for up to 2 months. Thaw overnight in the fridge, then reheat in the oven for best texture.
- Meal prep tip: Divide into containers with a grain like brown rice or quinoa.
Add lemon wedges separately to squeeze right before eating.
Why This Is Good for You
- Lean protein: Chicken provides essential amino acids to support muscle repair and steady energy.
- Fiber and vitamins: Broccoli brings fiber, vitamin C, vitamin K, and antioxidants. Roasting keeps it flavorful without heavy sauces.
- Balanced fats: Olive oil offers heart-friendly monounsaturated fats that help absorb fat-soluble vitamins.
- Low effort, smart choices: When cooking is simple, it’s easier to skip takeout and eat balanced meals at home.
Pitfalls to Watch Out For
- Overcrowding the pan: If ingredients are packed tight, they’ll steam and turn mushy. Use a second sheet pan if needed.
- Uneven piece sizes: Cut chicken and broccoli into similar sizes so everything finishes at the same time.
- Under-seasoning: Don’t skimp on ranch seasoning and salt.
Broccoli, especially, needs enough seasoning to shine.
- Dry chicken breasts: Breasts cook faster than thighs. Check temperature at 18 minutes if using breasts to avoid overcooking.
- Skipping the lemon: That final squeeze brightens the dish and balances the ranch. It makes a big difference.
Variations You Can Try
- Ranch-Parm crust: Add 1/4 cup grated Parmesan to the chicken before roasting for a savory, cheesy finish.
- Spicy ranch: Mix in 1/2 to 1 teaspoon crushed red pepper or cayenne with the seasoning.
- Swap the veg: Use cauliflower, green beans, or asparagus.
Adjust roasting time for softer veggies like asparagus (check at 12–15 minutes).
- Herb boost: Add fresh chopped parsley or dill after baking for extra freshness.
- Sheet pan bowls: Serve over quinoa with a drizzle of Greek yogurt mixed with lemon and a pinch of ranch seasoning.
- Bacon ranch: Scatter a few chopped, partially cooked bacon pieces over the broccoli before roasting for smoky flavor.
FAQ
Can I use frozen broccoli?
Yes. Don’t thaw it. Spread frozen florets on the pan and toss with oil and seasoning.
Roast a few minutes longer and expect less browning, but it will still be tasty.
Is homemade ranch seasoning better?
Both work. Homemade gives you control over salt and additives. A simple mix is dried dill, parsley, chives, garlic powder, onion powder, salt, pepper, and a pinch of paprika.
Should I marinate the chicken first?
You don’t have to, but a quick 15–30 minute rest with the ranch and oil can deepen flavor.
If you have time, cover and chill while the oven preheats.
Can I cook the chicken whole instead of in pieces?
You can, but pieces cook faster and more evenly with the broccoli. If you keep breasts whole, roast them on one pan and give the broccoli a head start on another pan to match timing.
What’s the best side to serve with this?
It’s great with rice, roasted potatoes, garlic bread, or a simple green salad. If you want extra sauce, drizzle with ranch dressing or a lemon-yogurt mixture.
How do I know the chicken is fully cooked?
Use an instant-read thermometer.
The thickest piece should read 165°F (74°C). The juices should run clear, and the meat should be opaque throughout.
Can I make this dairy-free?
Yes. Many dry ranch mixes are dairy-free, but check the label.
Skip Parmesan and use olive oil and lemon to finish.
Final Thoughts
This sheet pan ranch chicken with broccoli is the kind of recipe you’ll save and make on repeat. It’s fast, flexible, and packed with familiar flavors that feel homey yet fresh. With a single pan and a handful of pantry staples, you get a complete meal that works for busy weeknights or easy meal prep.
Keep a jar of ranch seasoning on hand, and you’re halfway to dinner already.
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