Ranch Chicken Broccoli Sheet Pan Melt (Print Version)

Juicy chicken and crisp broccoli coated in ranch seasoning, topped with bubbly cheddar on one sheet pan.

# Components:

→ Proteins

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

→ Vegetables

02 - 4 cups broccoli florets

→ Seasonings and Oils

03 - 3 tablespoons olive oil
04 - 2 tablespoons ranch seasoning mix
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon freshly ground black pepper
07 - 0.25 teaspoon kosher salt

→ Cheese

08 - 1.5 cups shredded sharp cheddar cheese

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - In a large mixing bowl, combine chicken breasts and broccoli florets with olive oil, ranch seasoning, garlic powder, black pepper, and kosher salt. Toss until all ingredients are evenly coated.
03 - Place chicken breasts on one side of the prepared sheet pan. Distribute broccoli florets on the opposite side in a single, even layer.
04 - Roast in preheated oven for 18 to 20 minutes, until chicken is nearly cooked through and broccoli achieves a crisp-tender texture.
05 - Remove sheet pan from oven. Distribute shredded cheddar cheese evenly over both chicken breasts and broccoli florets.
06 - Return pan to oven and broil on high setting for 2 to 4 minutes, until cheese is fully melted and exhibits golden, bubbling spots.
07 - Allow dish to rest for 2 minutes before serving while still hot.

# Expert Advice:

01 -
  • The entire meal cooks on one pan, which means less time scrubbing and more time actually enjoying your dinner.
  • Chicken stays impossibly juicy while broccoli gets crispy at the edges, and that bubbling cheese brings everything together like magic.
  • It feels fancy enough to serve guests but honest enough that you won't stress making it on a busy night.
02 -
  • Don't skip the resting period after broiling—those 2 minutes let carryover heat finish the chicken without overshooting and let the cheese firm up just enough to look intentional instead of sloppy.
  • If your chicken breasts are particularly thick, pound them down first or they'll be raw in the middle while the cheese is browning overhead.
03 -
  • Pat your chicken breasts dry before tossing with oil and seasonings—moisture on the surface steams instead of browning, and browning is where the flavor lives.
  • If you're doubling this recipe, use two sheet pans instead of crowding one, because that's when good intentions go to waste.
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