Ranch Chicken & Broccoli Sheet Pan Melt (Printable)

Tender chicken and broccoli roasted with ranch seasoning and topped with bubbly cheddar cheese for a quick 35-minute dinner.

# What You'll Need:

→ Proteins

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

→ Vegetables

02 - 4 cups broccoli florets

→ Seasonings and Oils

03 - 3 tablespoons olive oil
04 - 2 tablespoons ranch seasoning mix
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/4 teaspoon kosher salt

→ Cheese

08 - 1.5 cups shredded sharp cheddar cheese

# How to Cook:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease the surface.
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 components are evenly coated.
03 - Transfer seasoned chicken breasts to 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 reaches near-completion and broccoli achieves a crisp-tender texture.
05 - Remove sheet pan from oven. Distribute shredded cheddar cheese evenly across both chicken and broccoli surfaces.
06 - Return pan to oven and broil on high setting for 2 to 4 minutes until cheese melts completely and develops golden bubbling spots.
07 - Allow dish to rest for 2 minutes before serving while still hot.

# Expert Advice:

01 -
  • One pan means one cleanup mission instead of a kitchen crime scene, which honestly changes everything on busy nights.
  • The cheese melts into every crevice, creating pockets of savory richness that make even the pickiest eaters go quiet and just eat.
  • Roasting vegetables this way brings out a sweetness nobody expects from humble broccoli, and people actually ask for seconds.
02 -
  • Don't skip patting the chicken dry before seasoning because moisture is the enemy of browning, and wet chicken steams into sadness instead of developing those golden, flavorful edges.
  • The broiler finish isn't optional—it's what transforms this from acceptable weeknight food into something that actually makes people feel cared for through flavor.
03 -
  • If your chicken breasts vary wildly in thickness, pound the thick ones gently with the flat side of a knife so everything cooks at the same pace instead of having some pieces dry while others stay pink inside.
  • Sharp cheddar melts differently than mild—it stays on the surface longer before getting fully integrated, which gives you a longer window to broil without burning, so it's genuinely the better choice for this method.
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