Sheet Pan Ranch Chicken and Veggies
Add Preferred SourceSheet Pan Ranch Chicken and Veggies is an easy, all-in-one dinner made with tender chicken and seasoned vegetables tossed in classic ranch flavor. Everything roasts together in one pan with minimal prep and cleanup, and it’s ready in about 30 minutes!
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I love my sheet pan recipes! This recipe with tender, flavorful chicken and veggies is ideal for busy weeknights when you want something hearty and flavorful without juggling multiple pans. The ranch seasoning adds bold flavor with almost no effort, and the simple ingredient list makes this a reliable go-to meal that works year-round.
You can totally swap out the veggies. I love it with green beans, but onions and peppers, squash, carrots and even cauliflower would all work well. I’ve tried it with a number of veggies, so use what you’ve got on hand.
Ingredients
- Chicken breasts – Cut the chicken into 2-inch cubes so it cooks fairly quickly. If you use skin and bone-on breasts (they are usually cheaper) cut the meat from the bones and freeze the bones for your next batch of soup stock.
- Baby potatoes – Cut the potatoes about the same size as the chicken.
- Fresh green beans – Use fresh beans, not frozen, so that they don’t make a watery mess of your dinner.
- Olive oil – Or any other cooking oil.
- Dry ranch seasoning – If you buy it in bulk, that’s about 4 tablespoons of seasoning.
How to Make Sheet Pan Ranch Chicken and Veggies
Scroll down for the full recipe card with exact steps and printable instructions.
Preheat the oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Cut the baby potatoes in half and trim the green beans. Cut the chicken breasts into evenly sized 2-inch cubes so everything cooks at the same rate.
Add the potatoes and green beans to a large bowl. Drizzle with the olive oil and sprinkle with one packet of ranch seasoning. Toss until the vegetables are evenly coated, then spread them out in an even layer on the prepared sheet pan.
Add the cubed chicken to the same bowl. Sprinkle the remaining ranch seasoning over the chicken and toss until fully coated.
Nestle the seasoned chicken pieces into the open spaces on the sheet pan, spreading everything into a single, even layer.
Bake for 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F and the potatoes are fork-tender. Serve hot.
Chef Jenn’s Recipe Notes
- Cut the chicken and vegetables into similar-sized pieces so they cook evenly. You can use breast and thighs. I’ve made this recipe with both, and even made it with turkey. It’s all good! Just cut the meat into bite-sized cubes.
- Spread everything into a single layer to encourage roasting instead of steaming.
- For extra browning, switch the oven to broil for the last 2–3 minutes, watching closely.
- You can use any veggies. I’ve tried it with a number of different veggies. Just ensure that they’re fresh; frozen veg just get soggy. If you’re using broccoli, cauliflower or zucchini, which cook quickly, add them in about the last 10 minutes of cooking time to avoid mushy veggies.
Serving Suggestions
Serve this ranch chicken and veggie bake on its own or with a crunchy salad or crusty bread. Don’t forget about dessert! I love these Sheet Pan Brownies for dessert or even a cookie.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals.
Sheet Pan Ranch Chicken and Veggies
Ingredients
- 1½ pounds chicken breasts boneless and skinless, cut into 2-inch cubes
- 1 pound baby potatoes halved
- 12 ounces fresh green beans trimmed
- 2 tablespoons olive oil
- 2 1-ounce packets dry ranch seasoning
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- Add the potatoes and green beans to a large bowl. Drizzle with the olive oil, sprinkle with one packet of ranch seasoning, and toss to coat. Spread the vegetables evenly on the sheet pan.
- Add the chicken to the bowl, sprinkle with the remaining ranch seasoning, and toss until coated. Arrange the chicken pieces on the sheet pan among the vegetables.
- Bake for 20 to 25 minutes, until the chicken is fully cooked and the potatoes are tender. Serve immediately.
Notes
Chef Jenn’s Tips
- Cut the chicken and vegetables into similar-sized pieces so they cook evenly.
- Spread everything into a single layer to encourage roasting instead of steaming.
- For extra browning, switch the oven to broil for the last 2–3 minutes, watching closely.
- Add a squeeze of lemon or a sprinkle of fresh herbs after baking for a brighter finish.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
