Ranch Chicken & Broccoli Sheet Pan Melt (Printable version)

Tender chicken and roasted broccoli with ranch seasoning, finished with bubbly cheddar cheese on a single sheet pan.

# What You’ll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 4 cups broccoli florets (about 1 large head)

→ Seasonings & Sauces

03 - 2 tablespoons olive oil
04 - 2 tablespoons ranch seasoning mix
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon black pepper
07 - 1/4 teaspoon salt

→ Cheese

08 - 1.5 cups shredded sharp cheddar cheese

→ Garnish

09 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - Pat chicken breasts dry with paper towels. In a large bowl, toss chicken and broccoli florets with olive oil, ranch seasoning, garlic powder, black pepper, and salt until evenly coated.
03 - Place chicken breasts on one side of the sheet pan. Spread broccoli florets in a single layer on the other side.
04 - Roast for 18 to 20 minutes, or until chicken reaches an internal temperature of 160°F and broccoli becomes crisp-tender.
05 - Sprinkle cheddar cheese evenly over the chicken breasts and broccoli. Return to oven and broil on high for 2 to 4 minutes until cheese is bubbly and lightly golden.
06 - Remove from oven and let rest for 2 to 3 minutes. Garnish with fresh parsley if desired and serve immediately.

# Expert Advice:

01 -
  • One-Pan Simplicity: Spend less time washing dishes and more time enjoying your evening.
  • High Protein: A hearty meal with 48g of protein per serving to keep you satisfied.
  • Kid-Friendly: The familiar flavors of ranch and cheddar make broccoli a winner for everyone.
02 -
  • Uniform Sizing: Cut your broccoli florets into similar sizes so they roast evenly without burning.
  • High Heat: Roasting at 425°F is essential for achieving the crisp-tender texture of the vegetables.
  • Don't Skip the Rest: Letting the chicken rest for a few minutes before slicing ensures the juices stay inside the meat.
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