Ranch Chicken & Broccoli Sheet Pan Melt (Printable)

Juicy chicken and crisp broccoli seasoned with ranch, roasted until bubbly with melted cheddar cheese.

# 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 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon black pepper
07 - 0.25 teaspoon salt, optional

→ Cheese

08 - 1.5 cups shredded sharp cheddar cheese

→ Garnish

09 - 2 tablespoons chopped fresh parsley, optional

# How-To Steps:

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 to 20 minutes, 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 sheet pan to oven and broil on high for 2 to 4 minutes until cheese is bubbly and lightly golden.
06 - Remove from oven and let rest for 2 to 3 minutes. Garnish with parsley if desired and serve hot.

# Expert Hints:

01 -
  • Actual weeknight magic: prep and forget for twenty minutes while you handle other things.
  • The cheese pull is real, and that golden crust tastes restaurant-worthy but takes zero skill.
  • Protein and vegetables cook together, so cleanup is just one pan and maybe a bowl.
02 -
  • Don't skip the broiler step—it's what transforms this from a nice roasted dinner into something with actual cheese pull and caramelization that tastes intentional.
  • Keep an eye on the broiler because every oven is different; some turn cheese golden in two minutes, others take four, and you really don't want charred edges.
03 -
  • Pat your chicken completely dry and use a sharp knife to pound thicker breasts to even thickness so everything cooks at the exact same pace.
  • The moment between bubbly and burnt cheese is genuinely just a minute or two, so don't step away from the oven during the broiler stage—stand right there and watch.
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