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This Sheet Pan Baked Ranch Chicken Recipe with Veggies combines tender chicken breasts and fresh veggies with a creamy, tangy, homemade Ranch dressing. Quick and easy to make, it’s the ultimate family-friendly weeknight dinner!
Ready with a total time of under an hour, this hearty Ranch seasoning chicken is not only high in protein and fiber but is also gluten-free, Paleo, dairy-free, nut-free, and Whole30-friendly.
Sheet Pan Baked Ranch Chicken Recipe
If you know me, you know I love a good sheet pan recipe! With endless options like my sheet pan classic breakfast bake, sheet pan buffalo chicken and veggies, and sheet pan cod and vegetables in lemon herb sauce, they make an appearance on my table several times a week.
The minimal prep time and hands-off cooking method make getting a delicious meal on the table simple, and the cleanup is a breeze. Plus, it eliminates the need to prepare multiple sides. Just combine all the ingredients, bake, and dinner is served!
I love to prepare extras to keep on hand to add to my list of budget-friendly lunches or store as freezer meals. Then, I can just reheat and eat on busy days. Try it out, and your future self will thank you later!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe, ingredient list, instructions, and nutrition information, including calories, carbohydrates, cholesterol, etc!
- Ranch Mix: You can use a storebought Ranch seasoning mix, but I prefer to make my own homemade dry Ranch seasoning mix using dried dill, dried parsley, garlic powder, onion powder, fine sea salt, and black pepper.
- Mayonnaise: I like avocado oil mayo, but any mayonnaise you have on hand will work.
- Unsweetened Almond Milk: This keeps the recipe dairy-free, but regular milk will also work. Or, use buttermilk for a classic buttermilk Ranch dressing.
- Veggies: Scallions, red onion, Japanese sweet potato, red bell pepper, and broccoli florets add lots of color, nutrients, and flavor to the dish, making it a filling meal.
- Chicken: I use boneless skinless chicken breast, but boneless skinless chicken thighs will also work.
- Avocado Oil: Use this to coat the veggies, helping the homemade Ranch seasoning stick. I prefer the neutral flavor of avocado oil, but you can substitute olive oil if that’s what you have on hand.
Where I Buy My Meat
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
- Wild-Caught Seafood
Delivered to your door! The latest ButcherBox deal can be found right here!
How to Make This Baked Chicken Ranch Recipe with Veggies
- Create the Ranch mix: Whisk the dill, parsley, garlic powder, onion powder, salt, and pepper in a small bowl.
- Prepare the Ranch dressing: In a second bowl, mix the mayo, almond milk, and scallions. Then, add half the Ranch mix, and whisk to combine.
- Prepare the veggies: Combine the veggies and oil in a large bowl. Then, add half the dry Ranch dressing mix, and toss to coat. Transfer the veggies to a rimmed baking sheet, and bake until tender.
- Season the chicken: Place the chicken in the bowl used to season the veggies. Then, add ⅓ cup of the Ranch dressing. Toss to combine, and transfer the chicken to the refrigerator to marinate.
- Bake: Move the vegetables to one side of the pan, and add the chicken to the center. Pour any remaining marinade on top. Then, bake until the chicken cooks through.
- Serve: Top the Ranch chicken and veggies with the remaining Ranch dressing, and enjoy warm!
Tips for Success
- Prep ahead. Cut the vegetables, make the dressing, and marinate the chicken a day in advance. Then, just toss everything together, and bake when you’re ready to eat!
- Make cleanup easy. Line your baking dish with parchment paper to keep clean quick.
- Avoid overcrowding. Use a rimmed sheet pan that is at least 18×13 inches in size. If you’re using a smaller pan, use two pans or work in batches to ensure even cooking!
- Check for doneness. Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165F and is safe to eat.
- Rest the chicken. Allow your chicken to rest for at least five minutes before serving. This allows the natural juices to be redistributed, keeping the chicken tender and juicy.
Kitchen Tools I Use
FAQs
Stored in an airtight container, leftover chicken and veggies will stay fresh in the fridge for up to 3-4 days. Reheat in the microwave, oven, or in a skillet over medium-high heat just until warmed through.
Yes! This recipe makes for a great freezer meal and will stay fresh for up to 2 months. Thaw in the fridge overnight when you’re ready to serve, and reheat in the microwave or oven just until warmed through.
Yes, feel free to use anything you have on hand. I recommend using veggies with similar cooking times for easy baking. Just be sure to keep a close eye on the oven, and adjust the cooking time as needed.
More Sheet Pan Recipes To Try
Sheet Pan Ranch Chicken and Vegetables
Ingredients
Ranch Mix:
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Everything Else:
- 1 cup good-quality mayonnaise
- 1/4 cup unsweetened almond milk
- 2 scallions finely sliced
- 1 medium red onion cut to 1/2″ rings
- 1 medium Japanese sweet potato peeled and cut to 1/2″ dice
- 1 red bell pepper cored and cut to 1/2″ dice
- 2 cups broccoli florets
- 2 tablespoons avocado oil
- 1-1/2 pounds boneless skinless chicken breast (see note)
Instructions
- Pre-heat oven to 400ºF.
- In a small bowl mix together dill, parsley, garlic powder, onion powder, sea salt, black pepper.1 teaspoon dried dill, 1 teaspoon dried parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon fine sea salt, 1/2 teaspoon ground black pepper
- In another small bowl mix together mayo, almond milk, scallions. Add 1/2 of the ranch spice mixture and combine. Set aside.1 cup good-quality mayonnaise, 2 scallions, 1/4 cup unsweetened almond milk
- In a large bowl combine red onion, sweet potato, red pepper, broccoli, avocado oil and remaining 1/2 of the ranch seasoning. Pour onto rimmed baking sheet and bake for 20 minutes.1 medium red onion, 1 medium Japanese sweet potato, 1 red bell pepper, 2 cups broccoli florets, 2 tablespoons avocado oil
- Meanwhile place chicken breasts into the large bowl used for the vegetables and add 1/3 cup of the ranch dressing. Toss to combine and place in refrigerator to marinate while vegetables are baking.1-1/2 pounds boneless
- After 20 minutes take out sheet pan and move vegetables to the sides to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade.
- Continue to bake for 25 minutes, or until chicken is fully cooked through.
- Remove from oven and serve hot drizzled with remaining ranch dressing.
Such a yummy dinner!! Only things we had to add were 2 lemons and double all the spices in the ranch. Used Primal kitchen avocado mayo and found that the mayo flavor was just too overpowering without the lemon. What kind of mayo did you use when you made this?
Will definitely be adding this to the list of quick and easy recipes to make!! LOVE your food
You are high if you think it only takes ten minutes to prep that
Ooops!!!! Maybe we were too high then.
(Kidding- we time these things, but of course, it can take some longer than others).
Sheet pan dinners are the weeknight MVP!
Sheet pan dinners are perfect for busy weeknights! Love the ranch flavor for this one!
Sheet pans are my love language!
All in one! Done 🙂
Love a good sheet pan dinner! And that homemade ranch sounds delicious!
Can’t wait to try making that homemade ranch mix!! So many uses for it…:)
Great easy dinner!