Ranch Chicken Broccoli Sheet Pan Melt (Print Version)

Tender chicken and fresh broccoli roasted with ranch seasoning, topped with bubbly cheddar cheese for an easy weeknight dinner.

# 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 - ½ teaspoon garlic powder
06 - ½ teaspoon black pepper
07 - ¼ teaspoon salt

→ Cheese

08 - 1½ cups shredded sharp cheddar cheese

→ Garnish

09 - 2 tablespoons chopped fresh parsley

# How to Make It:

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 - Place 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 chicken reaches an internal temperature of 160°F and broccoli is crisp-tender.
05 - Sprinkle cheddar cheese evenly over chicken breasts and broccoli. Return to oven and broil on high for 2–4 minutes until cheese is bubbly and lightly golden.
06 - Remove from oven and let rest for 2–3 minutes. Garnish with parsley if desired and serve hot.

# Expert Tips:

01 -
  • One sheet pan means one thing to wash, which honestly feels like winning the lottery on a weeknight.
  • The chicken stays juicy while the broccoli gets that perfect crispy-tender texture that even the pickiest eaters seem to enjoy.
  • That melted cheddar finish tastes restaurant-quality without any fussy technique or timing tricks.
02 -
  • Don't skip drying the chicken or it'll steam instead of sear, and steamed chicken tastes sad no matter what cheese you add.
  • Sharp cheddar melts better and tastes more interesting than mild, and a little goes further since the flavor is bolder.
  • Broiler intensity varies wildly between ovens, so stay in the kitchen during those final 2 to 4 minutes or risk charred cheese regret.
03 -
  • Invest in good parchment paper or foil because cleanup should never be the reason you avoid making dinner.
  • If your broiler runs hot, tent the cheese with a loose piece of foil during those final minutes to prevent browning too fast while the cheese still catches up on melting.
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