Ranch Chicken & Broccoli Sheet Pan Melt (Print Version)

Juicy chicken and roasted broccoli with ranch seasoning and melted cheddar, all on one sheet pan.

# Components:

→ Proteins

01 - 4 boneless, skinless chicken breasts, approximately 1.5 lbs

→ Vegetables

02 - 4 cups broccoli florets, approximately 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, optional

→ Cheese

08 - 1½ cups shredded sharp cheddar cheese

→ Garnish

09 - 2 tablespoons fresh parsley, chopped, optional

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - Pat chicken breasts dry with paper towels. In a large mixing bowl, combine chicken and broccoli florets with olive oil, ranch seasoning, garlic powder, black pepper, and salt. Toss until evenly coated.
03 - Place chicken breasts on one side of the prepared sheet pan. Spread broccoli florets in a single layer on the opposite side.
04 - Roast for 18 to 20 minutes until chicken reaches an internal temperature of 160°F and broccoli becomes crisp-tender.
05 - Distribute cheddar cheese evenly over chicken breasts and broccoli. Return sheet pan to oven and broil on high for 2 to 4 minutes until cheese is bubbly and lightly golden.
06 - Remove from oven and allow to rest for 2 to 3 minutes. Garnish with fresh parsley if desired and serve immediately.

# Expert Advice:

01 -
  • One pan means one thing to wash, which is honestly the real victory here.
  • The chicken stays incredibly juicy because everything roasts together and the cheese seals in the moisture.
  • Ranch seasoning does all the heavy lifting flavor-wise, so you can't really mess this up even on your most exhausted cooking nights.
02 -
  • Don't skip the internal temperature check—undercooked chicken isn't worth the risk, and at 425°F thicker breasts might need the full 20 minutes or slightly longer.
  • Broiling is powerful; stay in the kitchen and watch the cheese rather than walking away, as the difference between golden and burned is literally two minutes.
03 -
  • If your chicken breasts are particularly thick, pound them to an even thickness before seasoning so they cook at the same rate as thinner pieces.
  • Don't crowd your sheet pan—the broccoli needs some breathing room to get crispy rather than steamed, so use two pans if necessary rather than squishing everything together.
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