Ranch Chicken & Broccoli Sheet Pan Melt (Print version)

Crispy broccoli and juicy chicken coated in ranch seasoning, topped with bubbling cheddar for an easy one-pan dinner.

# What You Need:

→ Proteins

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

→ Vegetables

02 - 4 cups broccoli florets

→ Seasonings & Oils

03 - 3 tablespoons olive oil
04 - 2 tablespoons ranch seasoning mix
05 - ½ teaspoon garlic powder
06 - ½ teaspoon freshly ground black pepper
07 - ¼ teaspoon kosher salt

→ Cheese

08 - 1½ cups shredded sharp cheddar cheese

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - In a large mixing bowl, combine chicken breasts and broccoli florets with olive oil, ranch seasoning, garlic powder, black pepper, and kosher salt. Toss until all ingredients are evenly coated.
03 - Transfer chicken breasts to one side of the prepared sheet pan. Spread broccoli florets on the opposite side in a single, even layer.
04 - Roast in preheated oven for 18 to 20 minutes, until chicken is nearly cooked through and broccoli is tender-crisp.
05 - Remove sheet pan from oven. Distribute shredded cheddar cheese evenly over both chicken and broccoli.
06 - Return pan to oven and broil on high setting for 2 to 4 minutes, until cheese is fully melted and golden brown.
07 - Remove from oven and allow to rest for 2 minutes before plating and serving hot.

# Expert Advice:

01 -
  • Requires only 10 minutes of preparation for a 35-minute total meal time.
  • Combines high-protein chicken with nutrient-dense broccoli.
  • Simple sheet pan cleanup makes it ideal for busy weeknights.
  • Compliant with Gluten-Free and Low Carb dietary needs.
02 -
  • Line your sheet pan with parchment paper to prevent sticking and make cleanup effortless.
  • Ensure you allow the chicken to rest for a full 2 minutes after broiling to keep the meat juicy.
  • Watch the broiler closely during the final minutes to prevent the cheddar from burning.
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