Say goodbye to weeknight dinner stress and a sink full of dishes! This One-Pan Ranch Chicken and Veggies is the ultimate solution for a busy schedule. We’re ditching the store-bought packet for a vibrant, homemade ranch seasoning that perfectly coats tender chicken and crisp-roasted vegetables. It’s a complete, satisfying, and healthy meal all cooked on a single sheet pan. Effortless to prep and even easier to clean up, this recipe is destined to become a staple in your dinner rotation.
Ingredients
• 2 large boneless, skinless chicken breasts (about 20 oz / 565g total)
• 15 oz / 425g assorted vegetables (broccoli, bell peppers, zucchini), cut into 1-inch pieces
• 3 tbsp butter (42g), melted
• For the Homemade Ranch Seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• ½ tsp dried chives
• ½ tsp dried dill
• ½ tsp sea salt
• ¼ tsp black pepper
Instructions
1. Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together all the homemade ranch seasoning : garlic powder, onion powder, dried parsley, chives, dill, sea salt, and black pepper.
3. Arrange the chicken breasts and chopped vegetables in a single, even layer on the prepared baking sheet. Be careful not to overcrowd the pan.
4. Drizzle the melted butter evenly over the chicken and vegetables. Sprinkle the ranch seasoning mixture over everything, tossing gently to ensure it’s all well-coated.
5. Bake for 30-35 minutes, or until the vegetables are tender and lightly browned, and the chicken is cooked through, reaching an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before slicing and serving.
Nutritional Information
• Serving Size: 1 serving (recipe makes 2)
• Calories: 585 kcal
• Protein: 68g
• Fat: 30g
• Carbohydrates: 12g
• Net Carbs: 8g
• Disclaimer: is an estimate and may vary based on used.
Pro Tips
• for Success
• For perfectly cooked chicken, use a meat thermometer. Insert it into the thickest part of the breast; it’s done when it reads 165°F (74°C).
• Do not overcrowd the baking sheet. If necessary, use two separate pans to ensure the vegetables roast properly rather than steam.
• Cut all your vegetables to a similar 1-inch size. This promotes even cooking so you don’t have a mix of overcooked and undercooked pieces.
• For extra crispy vegetables and a beautiful color on the chicken, switch the oven to the broil setting for the final 2-3 minutes of cooking. Watch it closely to prevent burning.
FAQ
Q: Can I use other vegetables in this one-pan meal
A: Absolutely! This recipe is very versatile. Feel free to substitute with other sturdy vegetables like asparagus, green beans, red onion, or small potatoes. Just be sure to cut them to a similar size for even cooking and adjust the baking time if needed for harder vegetables.
Q: Can I use a store-bought ranch seasoning packet instead of homemade
A: Yes, you can use a store-bought ranch seasoning packet for convenience. A standard 1-ounce packet is a good substitute for the homemade seasoning blend in this recipe. Be mindful of the sodium content, as pre-made packets can be saltier.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat on a baking sheet in the oven at 350°F (175°C) until warmed through. This helps the vegetables and chicken stay crisp, unlike reheating in a microwave.
Q: Can I make this recipe with chicken thighs
A: Yes, boneless, skinless chicken thighs work wonderfully in this recipe and can be more forgiving than breasts. They may require a slightly longer cooking time, so always use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).
