Easy Sheet Pan Ranch Chicken with Potatoes and Broccoli
Need an easy dinner that gets the whole family fed without a sink full of dishes? This Sheet Pan Ranch Chicken with Potatoes and Broccoli is exactly what you need!
Juicy chunks of chicken breast, tender baby potatoes, and roasted broccoli are tossed in a simple ranch-seasoned olive oil mixture and baked together on one sheet pan. It’s flavorful, filling, and perfect for a quick weeknight dinner.
The best part? Everything cooks together, so cleanup is incredibly easy! Bonus points because it’s a healthy dinner. You could double this recipe for meal prepping lunches for a couple of days. The vegetable is easy to change up. Try this with green beans, bell peppers, brussels sprouts, mushrooms, or asparagus.
I love a one pan sheet pan dinner for busy nights. Throw everything on a pan and be done with dinner? Yes, please! If you also love sheet pan meals, try my Kielbasa, Pierogi, Green Beans dinner, Sheet Pan Pineapple Glazed Ham made with ham steaks found in the deli, Parmesan Sausage, Broccoli and Gnocchi or deconstructed Chimichurri Steak and Veggie Kebabs.
For sheet pan meals I love a big 15″x20″ rimmed sheet pan like this, so everything fits on the same pan.
The blue sheet pan I’m using is from Great Jones, linked HERE.
Why You’ll Love This Sheet Pan Chicken Dinner
- Easy one-pan meal — protein and veggies all cook together.
- Simple ingredients — you probably have most of them in your pantry.
- Family-friendly flavor — ranch seasoning makes everything delicious!
- Minimal prep — just chop, toss, and bake.
- Great for busy weeknights — dinner is ready in about 30 minutes.
- Easy to customize — swap in your favorite vegetables or potatoes.
Ingredients
Chicken Breast
Cut boneless, skinless chicken breasts into bite-sized cubes. Cutting the chicken into smaller pieces helps it cook quickly and evenly. Chicken thighs can be used instead, if you prefer.
Baby Yellow Potatoes
Baby yellow potatoes are perfect for sheet pan dinners because they become tender and golden in the oven. Cut them in half, or into quarters if they’re larger. You could use baby red potatoes instead, or your favorite potato. The key is to dice the cubes small so they cook in 20-25 minutes at the same rate as the chicken.
Broccoli
Fresh broccoli florets roast beautifully alongside the chicken and potatoes. Cut the florets into similar-sized pieces so they cook evenly. Different vegetables like asparagus, green beans, mushrooms, or brussels sprouts can be substituted.
Olive Oil
Olive oil helps the chicken and vegetables roast and gives the seasoning something to cling to. Any oil can be used. Avocado oil would be great.
Ranch Seasoning
A 1-ounce packet of dry ranch seasoning is the secret to making this dinner so flavorful with almost no effort!
Seasonings
A little black pepper, paprika, and dried parsley round out the ranch seasoning and add even more flavor. Optional- finish it off with shaved Parmesan cheese, a squeeze of fresh lemon juice and a sprinkle of parsley.
How to Make Sheet Pan Ranch Chicken
1. Prep the Oven
Preheat your oven to 375°F.
2. Make the Ranch Seasoning Mixture
In a large bowl, whisk together the olive oil, ranch seasoning, black pepper, paprika, and parsley flakes.
3. Add the Chicken and Vegetables
Add the cubed chicken, potatoes, and broccoli to the bowl. Toss everything together until the chicken and vegetables are evenly coated in the ranch mixture.
4. Spread on a Sheet Pan
Spread everything out in an even layer on a large sheet pan.
Important: Don’t overcrowd the pan. If everything doesn’t fit comfortably in a single layer, divide the ingredients between two sheet pans. This helps everything roast instead of steam.
5. Bake
Bake for 20–25 minutes, or until the chicken is cooked through and juicy and the potatoes are fork tender.
For food safety, chicken should reach an internal temperature of 165°F in the thickest pieces.
6. Serve
Drizzle with a little additional olive oil, shredded Parmesan cheese, fresh lemon juice and parsley before serving and enjoy!
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Tips for the Best Sheet Pan Ranch Chicken
Cut everything into similar-sized pieces. Smaller potato pieces will cook more quickly, while large chunks may need additional time.
Don’t overcrowd the pan. This is one of the most important tips for getting nicely roasted vegetables. If the pan is packed, use two sheet pans.
Give the vegetables room. Spread everything into a single layer with a little space between the pieces whenever possible.
Use a meat thermometer. Chicken is done when it reaches 165°F. This helps you avoid both undercooked and overcooked chicken.
Want crispy potatoes? Place the potatoes cut-side down on the sheet pan for more golden, crispy edges.
Easy Variations
This sheet pan dinner is easy to change based on what you have in the refrigerator.
- Swap chicken breast for boneless, skinless chicken thighs.
- Use sweet potatoes instead of baby potatoes.
- Try green beans, zucchini, bell peppers, or Brussels sprouts in place of broccoli.
- Add shredded Parmesan cheese during the last few minutes of baking.
- Serve with extra ranch dressing for dipping.
- Add a sprinkle of red pepper flakes if your family likes a little heat.
What to Serve with Ranch Chicken
This meal is already a complete dinner with chicken, potatoes, and broccoli, but you can easily add a few extras.
Try serving it with:
- A simple green salad
- Dinner rolls
- Garlic bread
- Fresh fruit
- Extra ranch dressing for dipping
Can I Use Frozen Broccoli?
Yes, although fresh broccoli works best for roasting. If using frozen broccoli, don’t thaw it first. Keep in mind that frozen broccoli contains more moisture, so it may not get quite as crisp as fresh broccoli.
Can I Make This Ahead of Time?
You can save time by cutting the chicken and vegetables ahead of time and storing them separately in the refrigerator. When you’re ready to cook, simply toss everything with the ranch seasoning mixture and spread it onto your sheet pan.
How to Store Leftovers
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3–4 days.
Reheat leftovers in the microwave or in a skillet over medium heat. You can also reheat them in the oven or air fryer to help the potatoes crisp back up.
Easy One-Pan Dinner the Whole Family Will Love
When you need a dinner that’s easy, hearty, and full of flavor, this Sheet Pan Ranch Chicken with Potatoes and Broccoli checks all the boxes. Everything is tossed in one bowl, roasted on a sheet pan, and ready in about 30 minutes.
And let’s be honest—when ranch seasoning is involved, there’s a pretty good chance the whole family is going to love it!
More Sheet Pan Dinners You’ll Love
- Maple Mustard Pork Tenderloin
- Garlic Butter Salmon
- Greek Meatballs
- Italian Style Cheesy Chicken
- BBQ Pineapple Chicken
- Stove Top Stuffing Meatloaf
- Individual Meatloaves
- Honey Mustard Chicken
Sheet Pan Ranch Chicken with Potatoes and Broccoli
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into cubes
- 1½ pounds baby yellow potatoes cleaned and cut in half or quarters if large
- 2 heads broccoli cut into florets
- 3 tablespoons olive oil plus more for drizzling
- 1 ounce packet dry ranch seasoning mix
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried parsley flakes
- For finishing: grated Parmesan cheese, lemon juice and parsley
Instructions
- Preheat oven to 375°F.
- In a large bowl, whisk together the olive oil, ranch seasoning, black pepper, paprika, and parsley.
- Add the cubed chicken, potatoes, and broccoli. Toss until everything is evenly coated.
- Spread the mixture onto a large sheet pan in an even layer. If the pan is overcrowded, divide everything between two sheet pans.
- Bake for 20–25 minutes, until the chicken reaches 165°F and the potatoes are fork tender.
- Drizzle with additional olive oil, Parmesan cheese, a squeeze of lemon juice and fresh chopped parsley, before serving, and enjoy!
Notes
Nutrition
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