This Ranch Chicken Sheet Pan Dinner is easy to throw together, goes with everything, and tastes delicious. Add this to your weekly dinner rotation where you can change up the veggies and seasoning to keep things fresh.
Looking for more quick and easy sheet pan dinners? You can also try my Sheet Pan Chicken Fajitas or this Sheet Pan Chili Lime Chicken and Vegetables.
Ranch Chicken Sheet Pan Dinner
I love a good sheet pan dinner—quick, easy, and only one pan to wash! This ranch chicken sheet pan dinner recipe checks all of the boxes, and then some. It’s super kid-friendly, can be served with just about any kind of pasta, potato, or rice dish, and is really healthy.
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I go through stages where I make some kind of variation of this recipe almost weekly. With this one recipe, you can make unlimited combos by using different veggies, seasoning, and even proteins.
Why You’ll Love This Recipe
- Quick and easy! The name of the game for sheet pan dinner is quick and easy. Everything is cooked at the same time, with only one pan to clean up afterwards!
- Can adapt it to what you have on hand. If you have some veggies that you need to use up, use those! You can also try using different seasonings and even a different protein.
- Goes with all kinds of sides. You can serve sheet pan chicken and veggies with any kind of pasta or rice dish, as well as any grain alternatives like quinoa.
Key Ingredients
- Red Potatoes – I love to use red potatoes for making sheet pan dinners because they cook pretty quickly and hold their shape really well. You could also use Yukon gold, fingerling potatoes, russet potatoes, or honestly any other kind.
- Chicken Breast – cut this into pieces that are about the same size as the veggies that you cut up. You can use chicken thighs or chicken tenderloins, too, if you prefer.
- Veggies – choose any combination of veggies that will cook at about the same speed. A few of my favorites are zucchini, bell peppers, onions, cauliflower, and broccoli.
- Ranch Seasoning Mix – you will need the powdered ranch mix to season this recipe.
How to Make This Sheet Pan Dinner
- Precook the potatoes. Stir together the potatoes, avocado oil, and a tablespoon of ranch seasoning mix.
- Roast. Spread the potatoes onto the baking sheet and cook for about 20 minutes at 425 degrees F, or until the potatoes are golden brown.
- Season the chicken and veggies. In the same mixing bowl, add the chicken chunks, the peppers, onions, and zucchini. Drizzle with avocado oil and sprinkle with the remaining ranch seasoning mix, salt and pepper.
- Roast again. Add the remaining ingredients to the baking dish and continue to cook for another 20-25 minutes, or until the chicken is cooked through (165°F) and the potatoes are fork tender with crispy edges. Stir halfway through for even browning.
- Serve. Toss everything together and garnish with fresh parsley if desired. Serve straight from the pan. Enjoy!
Recipe Tips
- Coat everything first: This ensures the ranch seasoning is evenly distributed.
- Don’t overcrowd the pan: Use a large sheet pan so everything roasts instead of steams.
- Cut evenly: Similar-sized pieces help everything cook at the same rate.
- Watch the salt: Ranch seasoning already contains salt—taste before adding more.
Storage Instructions
- Refrigerator: store in an airtight container in the fridge for up to 3 days.
- Freezer: I don’t recommend freezing this once it has been cooked. Many cooked veggies don’t thaw out very wel—the texture gets pretty mushy.
- To reheat: You can reheat in a 350 degree oven until warmed through, or transfer to a microwaveable bowl and warm on high.
More You’ll Love
This sheet pan chicken recipe is a quick and easy way to get a dinner on the table that everyone loves. Serve with a side of pasta, potatoes, or rice and enjoy!
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Ranch Chicken and Potatoes Sheet Pan Dinner
Ingredients
- 1½ pounds red potatoes
- 3 tablespoons avocado oil
- 3 tablespoons dry ranch seasoning mix
- 2 pounds chicken breast, boneless, skinless
- 2 bell peppers, chopped into 1/2" pieces
- 1/2 medium onion, chopped into 1/2" pieces
- 1 zucchini, sliced
- 1 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with nonstick cooking spray.
Pre-Cook the Potatoes
- In a large mixing bowl, add the potatoes, drizzle a couple tablespoons of avocado oil, and a tablespoon of ranch seasoning mix. Stir until combined.
- Spread the potatoes onto the baking sheet and cook for about 20 minutes or until the potatoes are golden brown.
Add the Chicken and Veggies
- In the same mixing bowl, add the chicken chunks, the peppers, onions, and zucchini. Drizzle with the remaining avocado oil and sprinkle with the remaining ranch seasoning mix, salt, and pepper.
- Add the remaining ingredients to the baking dish and continue to cook for another 20-25 minutes, or until the chicken is cooked through (165°F) and the potatoes are fork tender with crispy edges. Stir halfway through for even browning.
- Toss everything together and garnish with fresh parsley if desired. Serve straight from the pan. Enjoy!
Notes
Nutrition
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