Ranch Sheet Pan Chicken and Veggies Recipe: A Quick & Flavorful One-Pan Meal

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Looking for a simple, delicious, and healthy dinner? This Ranch Sheet Pan Chicken and Veggies recipe is the perfect meal for busy weeknights. Packed with flavorful ranch seasoning, tender chicken, and roasted vegetables, this dish comes together in just 30 minutes with minimal prep and cleanup. Whether you’re feeding a family or meal prepping for the week, this one-pan meal is a must-try!

Why You’ll Love Ranch Sheet Pan Chicken and Veggies

• Quick and Easy: Ready in 30 minutes with minimal effort.
• Healthy and Nutritious: Packed with lean protein and fiber-rich vegetables.
• One-Pan Convenience: Minimal dishes for easy cleanup.
• Customizable: Swap out veggies or adjust seasoning to fit your preferences.
• Great for Meal Prep: Store leftovers for quick lunches or dinners throughout the week.

Ingredients for Ranch Sheet Pan Chicken and Veggies

To make this easy sheet pan meal, you’ll need:

Main Ingredients:

• 1 large sweet potato, peeled and cubed
• 2 ½ tablespoons olive oil, divided
• 1 pound (454g) boneless skinless chicken breasts, cut into bite-sized pieces
• 2 onions, peeled and sliced (use one red and one white for color and flavor)
• 1 bell pepper, deseeded and diced large
• 14 grape tomatoes, whole
• 1 ounce (28g) ranch seasoning (1 packet)
• 2 teaspoons dried oregano (or Italian seasoning)
• 1 teaspoon smoked paprika
• Garlic salt, to taste

Optional Garnishes:

• Fresh parsley or cilantro
• Grated Parmesan cheese
• A squeeze of fresh lemon juice

Step-by-Step Instructions

1. Preheat and Prepare the Sheet Pan

• Preheat oven to 400°F (200°C / Gas 6).
• Line a large sheet pan with parchment paper or lightly grease it with olive oil.

2. Roast the Sweet Potatoes

• Place cubed sweet potatoes in the middle of the sheet pan.
• Drizzle with 1 tablespoon olive oil and toss to coat.
• Roast in the preheated oven for 15 minutes to give them a head start on cooking.

3. Prepare the Chicken and Vegetables

• In a large mixing bowl, combine:
  • Diced chicken
  • Bell peppers, onions, and grape tomatoes
  • Remaining olive oil
  • Ranch seasoning, smoked paprika, oregano, and garlic salt
• Toss everything together until well coated.

4. Add Chicken and Veggies to the Sheet Pan

• After 15 minutes, remove the sweet potatoes from the oven.
• Spread the chicken and vegetable mixture around the sweet potatoes on the sheet pan.
• Make sure everything is evenly spread out for even roasting.

5. Roast Until Cooked Through

• Return the sheet pan to the oven.
• Roast for an additional 15-18 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
• Stir once halfway through to ensure even cooking.

6. Serve and Enjoy!

• Garnish with fresh parsley or Parmesan cheese.
• Serve immediately and enjoy a delicious, hearty meal!

Expert Tips for the Best Ranch Sheet Pan Chicken and Veggies

1. Cut Ingredients Evenly

• Ensure chicken, potatoes, and vegetables are cut to similar sizes for even cooking.

2. Pre-Cook Sweet Potatoes

• Sweet potatoes take longer to cook, so roasting them before adding the chicken ensures everything is done at the same time.

3. Use a Large Sheet Pan

• Avoid overcrowding the pan to allow for even roasting and caramelization.

4. Check for Doneness

• Use a meat thermometer to ensure chicken reaches 165°F (74°C).

5. Customize with Different Veggies

• Try adding broccoli, zucchini, cauliflower, asparagus, or mushrooms for variety.

Variations and Substitutions

1. Swap the Potatoes

• Use Yukon gold, red potatoes, or a mix of both instead of sweet potatoes.

2. Make It Spicy

• Add crushed red pepper flakes, cayenne pepper, or spicy ranch seasoning.

3. Try a Different Protein

• Use boneless skinless chicken thighs, turkey, or shrimp.

4. Add Cheese for Extra Flavor

• Sprinkle with shredded cheddar, mozzarella, or feta cheese before serving.

How to Store and Reheat

Storing Leftovers

• Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating

• Oven: Reheat at 350°F (175°C) for 10 minutes.
• Microwave: Heat in 30-second intervals, stirring in between.

Freezing Instructions

• Mix chicken, veggies, oil, and seasonings in a freezer bag.
• Freeze for up to 3 months.
• Thaw overnight in the fridge before cooking.

Budget-Friendly Tips

• Buy chicken in bulk and freeze portions for later use.
• Make wraps with leftovers for a next-day meal.
• Stretch the recipe by adding extra veggies or serving over rice.

Nutritional Information (Per Serving)

• Calories: 192 kcal
• Carbohydrates: 26g
• Protein: 3g
• Fat: 9g
• Fiber: 5g
• Vitamin A: 9707 IU
• Vitamin C: 52mg

Frequently Asked Questions

1. Can I Make Ranch Sheet Pan Chicken and Veggies Ahead of Time?

Yes! Chop the veggies and mix everything in advance. Store in the fridge and bake when ready.

2. Can I Use Store-Bought Ranch Dressing Instead of Seasoning?

For a different twist, drizzle ranch dressing over the dish after baking.

3. What Can I Serve With This Dish?

• Garlic bread
• Steamed rice or quinoa
• Side salad

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Final Thoughts

This Ranch Sheet Pan Chicken and Veggies recipe is a quick, flavorful, and hassle-free meal that’s perfect for busy weeknights. With its simple ingredients, easy preparation, and minimal cleanup, it’s a meal the whole family will love. Try it today and enjoy a healthy, satisfying, and delicious dinner!