Ranch Chicken & Broccoli Sheet Pan Melt (Printable version)

Crisp broccoli and juicy chicken coated in ranch seasoning, roasted together until bubbly with melted cheddar.

# Ingredient list:

→ 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 - ½ teaspoon garlic powder
06 - ½ teaspoon black pepper
07 - ¼ teaspoon salt

→ Cheese

08 - 1½ cups shredded sharp cheddar cheese

→ Garnish

09 - 2 tablespoons chopped fresh parsley

# Step-by-step guide:

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 - Arrange 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 is crisp-tender.
05 - Sprinkle cheddar cheese evenly over 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 parsley if desired and serve hot.

# Expert tips:

01 -
  • One pan, minimal cleanup: This is the kind of meal that doesn't leave you staring at a sink full of dishes, which honestly makes it taste even better.
  • Ranch flavor without the guesswork: The seasoning mix does the heavy lifting, so you can't really mess it up even on your worst cooking day.
  • That melted cheese moment: When you pull it from the broiler and see that golden, bubbly cheddar, it feels like you actually tried.
02 -
  • Don't skip the drying step on the chicken: Moisture is the enemy of browning, and I learned this the hard way when I served wet, pale chicken that tasted sad.
  • Broiler timing is personal to your oven: My first attempt turned the cheese into charcoal, so now I keep the door cracked and watch it like a hawk—every broiler has its own temperament.
03 -
  • Pound your chicken to even thickness: It cooks so much more uniformly and finishes at the exact same moment as the broccoli, which is the actual magic trick here.
  • Use a meat thermometer if you have one: Chicken is safest at 165°F, and knowing exactly when you hit that temperature removes all the anxiety from cooking.
Go back