Ranch Chicken & Broccoli Sheet Pan Melt (Printable)

Juicy ranch chicken and crisp broccoli roasted together, topped with melted cheddar for an easy comforting meal.

# What You'll Need:

→ 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 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon black pepper
07 - 1/4 teaspoon salt

→ Cheese

08 - 1.5 cups shredded sharp cheddar cheese

→ Garnish

09 - 2 tablespoons chopped fresh parsley

# How to Cook:

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

# Expert Advice:

01 -
  • The cheese gets bubbly and slightly charred at the edges, creating this addictive texture contrast with tender chicken.
  • Everything cooks on one pan, which means less cleanup and way more time to actually enjoy your evening.
  • It feels like comfort food without the guilt, packed with protein and vegetables in perfect proportion.
02 -
  • Don't skip patting the chicken dry—I learned this the hard way when mine turned out pale and steamed instead of golden and roasted.
  • The broiler step is non-negotiable for that melted cheese effect, but watch it like a hawk because every oven broils differently and yours might be faster than mine.
03 -
  • Let your chicken sit at room temperature for 10 minutes before cooking so it roasts evenly instead of staying cold in the middle.
  • Fresh herbs sprinkled on top at the very end feel like a small luxury that costs almost nothing but changes how the whole dish tastes and feels.
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