Ranch Chicken Broccoli Sheet Pan Melt (Printable Version)

Tender chicken and crisp broccoli roasted with ranch seasoning and melted cheddar cheese on a single sheet pan for effortless cleanup.

# What You'll Need:

→ Proteins

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

→ Vegetables

02 - 4 cups broccoli florets

→ Seasonings & Oils

03 - 3 tablespoons olive oil
04 - 2 tablespoons ranch seasoning mix
05 - ½ teaspoon garlic powder
06 - ½ teaspoon freshly ground black pepper
07 - ¼ teaspoon kosher salt

→ Cheese

08 - 1½ 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 mix, garlic powder, black pepper, and kosher salt. Toss until all ingredients are evenly coated.
03 - Place seasoned chicken breasts on one side of the prepared sheet pan. Distribute broccoli florets on the remaining side in a single even layer.
04 - Roast in preheated oven for 18 to 20 minutes until chicken is nearly cooked through and broccoli develops a crisp-tender texture.
05 - Remove sheet pan from oven. Distribute shredded cheddar cheese evenly across both the chicken and broccoli.
06 - Return pan to oven and broil on high setting for 2 to 4 minutes until cheese is fully melted and develops golden brown spots.
07 - Allow dish to rest for 2 minutes before serving immediately while hot.

# Additional Tips::

01 -
  • Everything cooks on one pan, which means less cleanup and more time sitting down with your family.
  • The ranch seasoning does all the flavor work while you toss ingredients and walk away.
  • Even picky eaters demolish the cheesy broccoli without realizing they're eating vegetables.
  • It reheats beautifully for lunch the next day, tasting just as good cold or zapped.
02 -
  • Pound your chicken breasts to an even thickness before seasoning or the thin ends will dry out while the thick parts stay undercooked.
  • Don't overcrowd the sheet pan or the broccoli will steam and turn mushy instead of getting those crispy, caramelized edges.
  • Watch the broiler like a hawk because cheese goes from perfectly melted to scorched in seconds.
03 -
  • Use parchment paper instead of foil because it prevents sticking and makes cleanup almost nonexistent.
  • If your chicken breasts are huge, slice them in half horizontally so they cook faster and stay juicy.
  • Taste your ranch seasoning before using it, some brands are saltier than others and you may need to adjust the added salt.
  • For crispier broccoli, toss it with a tiny bit of extra oil and spread it out more on the pan.
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