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- 4 boneless, skinless chicken breasts - 2 cups baby potatoes, halved - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced - 1 red onion, cut into wedges - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) For the ranch seasoning, you can use: - 1 packet ranch seasoning mix, or make your own with: - 1 tablespoon dried dill - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 tablespoon dried parsley - 1 teaspoon salt - 1 teaspoon black pepper You can add more veggies to boost flavors and nutrition. Consider: - Carrots, cut into sticks - Broccoli florets - Cherry tomatoes - Asparagus If you want to change the protein, you can use: - Chicken thighs for a juicier option - Tofu for a plant-based choice Making ranch seasoning at home is easy. Here’s how: 1. Mix all the ingredients listed above in a bowl. 2. Store it in an airtight container. Using homemade ranch is great because: - You control the ingredients. - It’s fresher and tastes better. - No preservatives or added sugars. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step is key for even cooking. While the oven warms up, grab a large bowl. In it, mix 2 tablespoons of olive oil with the ranch seasoning mix. You can use a store-bought mix or make your own with dried dill, garlic powder, onion powder, dried parsley, salt, and pepper. Stir until the mix is well combined. Next, place the 4 boneless, skinless chicken breasts in the bowl. Make sure to coat each piece well in the ranch marinade. Let the chicken sit for 10 to 15 minutes. This helps the flavors soak in. Now, it’s time to prepare the baking sheet. Start by arranging 2 cups of halved baby potatoes, 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1 sliced zucchini, and wedges of 1 red onion on the sheet. Spread them out in a single layer. Drizzle with a bit of olive oil and sprinkle some salt and pepper. Toss the veggies to coat them evenly. Next, take your marinated chicken breasts and nestle them among the veggies. This allows all the flavors to blend as they cook. Place the sheet pan in your preheated oven. Bake for 25 to 30 minutes. This is the magic time where the chicken cooks through, and the veggies become tender. To ensure everything is safe to eat, check the chicken's internal temperature. It should reach 165°F (75°C). Once done, remove the pan from the oven. Let it rest for about 5 minutes. This resting time helps the juices settle. Before serving, garnish with fresh parsley for a nice pop of color and flavor. Enjoy your ranch chicken and veggie sheet pan meal! To boost flavor, marinate your chicken well. Use the ranch marinade for at least 15 minutes. This gives the chicken time to soak in the herbs and spices. You can also try marinating longer for a deeper flavor. For vegetables, sprinkle salt and pepper evenly. You can use olive oil or butter for richness. Toss the veggies well to coat them in oil and seasonings. This helps every bite taste great. To ensure even cooking, cut the vegetables into similar sizes. This way, they cook at the same rate as the chicken. Place the chicken in the middle of the pan. This allows heat to circulate around it. Cleaning your sheet pan is easy! Soak it in warm, soapy water right after use. For tough spots, use a scrub brush. You can also line the pan with parchment paper. This makes cleanup a breeze. Pair your ranch chicken with simple sides. A fresh salad or steamed rice works well. You can also serve it with roasted bread for a hearty meal. For dips or sauces, ranch dressing is a perfect match. You might also try a spicy aioli or a tangy yogurt sauce. These add extra flavor and fun to your meal! Pro Tips Resting the Chicken: Allow the chicken to rest for a few minutes after baking to help retain its juices and keep it tender. Vegetable Variations: Feel free to mix and match your favorite vegetables; broccoli, asparagus, or carrots also work beautifully in this dish. Homemade Ranch Seasoning: If you have time, making your own ranch seasoning can elevate the flavor profile of the dish significantly. Meal Prep Friendly: This recipe is perfect for meal prep! Cook extra portions and store them in the fridge for quick lunches throughout the week. {{image_2}} You can change up the taste of your ranch chicken and veggies. Try these mixes: - Taco Seasoning: Use a taco mix for a zesty flavor. - Lemon Herb: Mix lemon juice, thyme, and rosemary for a fresh twist. - BBQ Rub: Add a smoky BBQ rub for a sweet and spicy kick. For marinades, think outside the box. Use yogurt and herbs for a tangy touch. Or try a balsamic vinaigrette for a sweet and tangy flavor. Using different veggies can change your dish. Here are some tasty options: - Seasonal Veggies: Use butternut squash in fall or asparagus in spring. - Leafy Greens: Add spinach or kale for extra nutrients. - Root Veggies: Carrots and parsnips add sweetness and crunch. If you want a vegetarian dish, swap chicken for chickpeas or tofu. They soak up flavors well and add protein. You can cook ranch chicken in different ways. Here’s how: - Grilling: Marinate and grill the chicken for smoky flavor. Cook on medium heat for 6-7 minutes per side. - Baking: Follow the original recipe for a hands-off meal. It’s easy and keeps everything moist. - Slow Cooker: Place the marinated chicken and veggies in the cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method gives you tender chicken and rich flavors. These variations make the ranch chicken and veggie sheet pan new and fun. Enjoy trying different ideas! To store leftovers, place the chicken and veggies in an airtight container. This keeps them fresh and safe to eat. You can store them in the fridge for up to three days. Make sure they cool down before sealing the container to avoid moisture buildup. When reheating, you want to keep the chicken juicy. The best way is to use the oven. Set it to 350°F (175°C) and heat for about 15-20 minutes. If you use a microwave, place the chicken and veggies on a microwave-safe plate. Cover them with a damp paper towel to keep moisture. Heat for one to two minutes, checking often to avoid overcooking. You can freeze this dish for longer storage. First, let the meal cool completely. Then, wrap it tightly in plastic wrap and place it in a freezer-safe bag. This way, it can last up to three months. To thaw, place it in the fridge overnight. For cooking from frozen, bake at 375°F (190°C) for about 45-60 minutes. Check to ensure the chicken reaches 165°F (75°C). Yes, you can use frozen chicken and veggies. Just remember to thaw them first. Cooked frozen chicken needs longer cooking time. For veggies, check for tenderness. Use a thermometer to ensure chicken reaches 165°F. This makes it safe to eat. If you don’t have ranch seasoning, try these options: - Garlic and onion powder mix - Italian seasoning - A mix of dill, garlic powder, and salt You can also make your own mix with dried herbs. This keeps the flavors fresh and tasty. This recipe is great for meal prep. Make it ahead and store it in the fridge. You can pack it in containers for easy meals. It tastes good even after reheating. Just be sure to cool it down before storing. This dish stays fresh for about three days in the fridge. In this post, we explored how to make a delicious ranch chicken sheet pan dinner. We covered key ingredients, from chicken and veggies to homemade ranch seasoning. You learned step-by-step instructions for prepping and baking, along with helpful tips and variations. Remember, using fresh ingredients and good storage methods makes a big difference. This dish is not only easy to prepare but also versatile. Enjoy this tasty meal when you want something simple and satisfying. Happy cooking!

Ranch Chicken & Veggie Heaven

A delicious and easy one-pan meal featuring marinated chicken breasts and colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 packet ranch seasoning mix
  • 1 tablespoon dried dill
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cups baby potatoes, halved
  • 1 piece red bell pepper, sliced
  • 1 piece yellow bell pepper, sliced
  • 1 piece zucchini, sliced
  • 1 piece red onion, cut into wedges
  • to taste salt and pepper
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large bowl, combine olive oil and ranch seasoning mix. Stir well to create a marinade.
  • Add the chicken breasts to the bowl and coat them thoroughly in the ranch marinade. Set aside for 10-15 minutes to enhance flavor.
  • On a large baking sheet, arrange the halved baby potatoes, bell peppers, zucchini, and red onion in a single layer. Drizzle with a little olive oil and season with salt and pepper. Toss to coat.
  • Nestle the marinated chicken breasts among the vegetables on the baking sheet.
  • Place the baking sheet in the preheated oven and bake for 25-30 minutes until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the veggies are tender.
  • Remove from the oven and let rest for 5 minutes before serving.
  • Garnish with freshly chopped parsley to add a pop of color and flavor before serving.

Notes

Let the chicken marinate for enhanced flavor.
Keyword baking, chicken, ranch, vegetables