Sheet Pan Ranch Chicken and Veggies is a simple, flavorful dinner made with seasoned chicken, potatoes, and green beans roasted together on one pan. Easy, hearty, and perfect for busy weeknights.
1½poundschicken breastsboneless and skinless, cut into 2-inch cubes
1poundbaby potatoeshalved
12ouncesfresh green beanstrimmed
2tablespoonsolive oil
21-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.
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.
Keyword Easy Weeknight Dinner, one pan chicken dinner, ranch chicken and vegetables, sheet pan ranch chicken