Easy Ranch Sheet Pan Chicken Recipe with Roasted Veggies

Juicy chicken sits on top of baby carrots, new potatoes and onions all doused in herby ranch dressing seasoni​ng! This one sheet wonder will please the whole family!

Everyone in favor of an effortless dinner say yyeaaaahhhhYUHHHHHH!

I mean, it just doesn’t get easier than this. Well, maybe delivery. But then you have to make a phone call… deciding what to eat… and there’s the whole waiting to eat part… Okay, so BASICALLY as easy as takeout 🙂 You’ll just need a handful of ingredients: chicken breasts, red potatoes, carrots, onions, and RANCH. A simple seasoning packet that creates insane flavor—think pot roast vibes without the soupy-ness and without losing all that great texture from your veggies.

This dish takes the best flavors from ranch dressing like buttermilk, garlic, dill, parsley, chives, and ground mustard to dress up innately plain chicken. And I’ve stood on my podium PLENTY of times about how roasting your vegetables is the end-all-be-all way to eat them—but here I go again: YOU MUST ROAST YOUR VEGGIES. High heat caramelizes all vegetables (even the plainest of plain), concentrates their flavor, and creates a crispity crust around tender veggies. Throw on ranch seasoning, and you’ve got one helluva meal!

Want more sheet pan meals? Try my Baked Boursin Spaghetti Squash Sheet Pan Recipe​ + Easy Yogurt Marinated Sheet Pan Greek Chicken Pitas

Ranch lovers, this one’s for you!

It’s kind of hilarious to think back at how I used to demand that ranch dressing be DOUSED all over my vegetables to get them down. I mean, it’s good stuff. Do I need to drink half a bottle? Probablyyyy not. But hey, the flavor is where it’s at, right? If you love ranch seasoning like I do, you’re going to LOVE this. This Hidden Valley Ranch chicken recipe is the perfect blend of creamy ranch chicken with juicy, tender chicken breasts and a side of perfectly roasted veggies. Add this one to your meal prep rotation—you won’t regret it. Trust me, it’ll be a new favorite if you love easy chicken recipes!

Ingredients you’ll need for Sheet Pan Ranch Chicken:

Here’s a list of simple ingredients to get you started. I love recipes that don’t require running to the grocery store for a whole bunch of random stuff!

  • Boneless, skinless chicken breasts
  • Onion, cut into eighths
  • Baby carrots
  • Baby potatoes, quartered
  • Olive oil
  • Hidden Valley ranch dressing or dip seasoning
  • Salt + pepper
  • Chopped flat-leaf parsley for serving

Full measurements are in the recipe card below!

How to Make Sheet Pan Ranch Chicken

I can’t even explain how easy this is. To make Sheet Pan Ranch Chicken, you’ll need to:

  1. Chop veggies
  2. Drizzle with oil
  3. Top veggies with chicken breasts
  4. Sprinkle with seasoning
  5. Roast!

That’s it! A perfect weeknight meal for busy nights, with minimal cleanup.

More sheet pan dinners you’ll love:

If you loved this Sheet Pan Ranch Chicken, you should definitely check out some of my other easy recipes:

How to Store Leftover Ranch Chicken

Got leftovers? This recipe works great for meal prep. Just let the leftover chicken and veggies cool to room temperature, then store them in an airtight container in the fridge for up to 3 days. You can also use a plastic wrap cover or aluminum foil if you prefer. And hey, the next day? This ranch chicken tastes even better.l!

FAQs

Yes! If you prefer chicken thighs, feel free to substitute them. Just keep in mind that chicken thighs might need a slightly longer cooking time, so be sure to check the internal temperature to make sure they reach 160°F.

Absolutely! This recipe is super flexible. You can add bell peppers, sweet potatoes, Brussels sprouts, or even green beans. Just be mindful of the cooking times—some veggies might need a little longer to roast than others.

If you’re looking for a low-carb version, you can replace the baby potatoes with cauliflower or another low-carb vegetable. Cauliflower is a great substitute and roasts beautifully in this dish!

Yes! You can absolutely use parchment paper to line the sheet pan. It’s a great option for an easy cleanup and can help prevent sticking.

The best way to check is by using a meat thermometer. The internal temperature of the chicken should reach 160°F to be safe for consumption. This will ensure the chicken is juicy and perfectly cooked.

And there you have it—this ranch chicken dinner recipe is so easy, packed with great flavor, and so good, you’ll wonder why you haven’t been making it every single week. It’s a complete meal that’s perfect for busy weeknights, meal prep, or when you just need a delicious dinner packed with fresh veggies that the entire family will love. Trust me, this one’s going to be a huge hit!

Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, twin mom and healthy lifestyle content!

Sheet Pan Ranch Chicken

Juicy chicken sits on top of baby carrots, new potatoes and onions all doused in herby ranch dressing seasoning! This one sheet wonder will please the whole family!
3.24 from 39 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 3

Ingredients
  

  • 3 boneless, skinless chicken breasts
  • 1 onion cut into eighths
  • 2 cups baby carrots
  • cups baby potatoes cut into quarters
  • 2 tbs. olive oil
  • 1 packet Hidden Valley ranch dressing or dip seasoning
  • salt + pepper
  • chopped flat-leaf parsley for serving

Instructions
 

  • Start by preheating the oven to 375 degrees.
  • Line a sheet pan with aluminum foil. Place all your veggies on the pan and drizzle with 1 tbs. olive oil. Use hands or tongs and toss to coat, then sprinkle on half of the ranch dressing packet over the veggies.
  • Place your chicken breasts on top of the veggies and drizzle with the remaining oil. First season the chicken breasts with salt and pepper, then sprinkle on the remaining half of ranch packet over chicken.
  • Roast sheet pan in the oven for 20 minutes or until chicken reads 160 degrees. Remove from oven to cool, then top with parsley to serve!
Keyword chicken, ranch dressing
Tried this recipe?Share with others how it was!

Read More

3.24 from 39 votes (37 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments