This sheet pan ranch chicken and veggies cooks chicken breast pieces, halved baby potatoes, and green beans together at 400 with two packets of dry ranch seasoning to kick up the flavor levels like crazy!
The chicken stays moist as it roasts, the potato cut sides turn golden where they touch the parchment, and the green beans char at the tips. One sheet pan, one bowl, 25 minutes from oven to plate. Serve straight from the pan.
This one may even get the picky people to eat their veggies. (Is it you?)
Get ready to make this easy dinner all the time. Grab the biggie-sized ranch shaker from Amazon here.
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Steps + Photos to make this recipe for Sheet Pan Ranch Chicken and Veggies
Step 1: Preheat the oven to 400F and line a large sheet pan with parchment paper.
Step 2: Cut the baby potatoes in half (quarters if yours are more than two inches around) and cut the chicken breast into one-inch cubes. (I like to cut away and remove all the gristly bits from chicken before cutting into pieces, but this step is optional for you.)
Step 3: Add the halved potatoes and green beans to a large bowl. Drizzle with olive oil and pour in one of the dry ranch packets. Toss until everything is coated, then spread the veg on the parchment-lined pan.
Step 4: Add the chicken cubes to the same bowl, dump in the second ranch packet, and toss thoroughly to coat.
Step 5: Arrange the seasoned chicken in the open spaces on the pan so the pieces sit flat against the parchment.
Step 6: Roast for 20 to 25 minutes, until the chicken reads 165 degrees with a meat thermometer in the thickest cube and the potatoes pierce easily with a fork.
Tools and Equipment
- Large rimmed sheet pan
- Parchment paper
- Cutting board
- Sharp knife
- Measuring spoon
- Large mixing bowl
- Silicone spoon
- Meat thermometer
Tips for Success
- Cut the chicken into even one-inch cubes. Uneven pieces finish at different times. Smaller cubes overcook before the potatoes are tender; larger ones leave the centers underdone.
- Halve the baby potatoes cut-side down when you can. Contact with the hot parchment creates the golden, slightly crisp surface on the cut side.
- Don’t crowd the pan. Use a full half-sheet (about 18 by 13 inches). If the chicken and veggies pile on each other, they steam instead of roast and the green beans won’t char at the tips.
- Two ranch packets is correct. One for the potatoes and beans, one for the chicken. Splitting the seasoning this way lets each component absorb the herbs and salt without one piece getting blasted while another stays bare.
- Check the internal temp. The chicken hits 165 degrees at the center of the largest cube when it’s safe and still juicy. An instant-read thermometer takes the guesswork out of this dry ranch chicken recipe.
- Substitutions and add-ins. Boneless skinless chicken thighs work in place of breasts (add 5 minutes if cubes are larger). Swap green beans for asparagus or broccoli florets in the last 12 minutes of roasting. A squeeze of fresh lemon over the pan after roasting brightens the ranch.
- Storage. Refrigerate leftovers in a sealed container for up to 4 days. Reheat in a 400-degree oven for 10 minutes or 5 minutes in an air fryer to bring back the crisp; if using the microwave, use 50% power to help avoid mushy potatoes.
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Sheet Pan Ranch Chicken and Veggies
Ingredients
- 1 1/2 lbs boneless skinless chicken breast cut into 1 inch cubes
- 1 lb baby potatoes
- 12 oz fresh green beans
- 2 tbsp olive oil
- 2 packets dry ranch seasoning 1 oz each
Instructions
- Preheat the oven to 400 F. Line a large baking sheet with parchment paper.
- Cut the baby potatoes in half (quarter them if yours are more than 2 in around) and cut the chicken breast into 1 inch cubes. (I like to cut away the gristly parts of the chicken, but that step is optional.)
- Add the potatoes and green beans to a large bowl. Drizzle with olive oil, add one packet of ranch seasoning, and toss to coat. Spread on the prepared baking sheet.
- Add the chicken cubes to the same bowl, open and sprinkle in the second ranch packet, and toss thoroughly to coat.
- Arrange the chicken in the open spots on the baking sheet so the pieces sit flat against the parchment.
- Bake for 20 to 25 minutes, until the chicken reaches 165 F at the thickest cube and the potatoes pierce easily with a fork.
Notes
Nutrition
The bottom line
This is just one of our easy sheet pan dinners; it’s what a random busy Tuesday night looks like when you don’t want to stand at the stove. The dry ranch packets carry the whole flavor profile, the parchment handles cleanup, and the one pan ranch chicken comes out of the oven with crisp potato edges, charred green beans, and moist chicken breast chunks. Serve straight from the pan, save the leftovers for tomorrow’s lunch, and call it a weeknight chicken dinner that earned its keep.
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