Ranch Chicken Broccoli Sheet Pan Melt (Printable Version)

Tender chicken and broccoli roasted with ranch seasoning, topped with bubbling cheddar cheese for an easy one-pan meal.

# What You'll Need:

→ Proteins

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

→ 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.
02 - In a large 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 - Position chicken breasts on one side of the prepared sheet pan. Distribute broccoli florets on the opposite side, creating an even single layer for both.
04 - Roast in preheated oven for 18 to 20 minutes until chicken reaches near completion and broccoli achieves crisp-tender texture.
05 - Remove sheet pan from oven. Distribute shredded cheddar cheese evenly over both chicken and broccoli surfaces.
06 - Return sheet pan to oven and broil on high setting for 2 to 4 minutes until cheese melts completely with golden bubbling spots.
07 - Allow dish to rest for 2 minutes before plating and serving while hot.

# Additional Tips::

01 -
  • Everything finishes in under forty minutes, which means you'll actually make this on a regular Tuesday instead of just thinking about it.
  • The cheese melting under the broiler is pure kitchen theater, and your family gets to witness that golden, bubbling magic.
  • Cleanup feels almost unfair since it all happens on one pan, leaving you actual evening hours to yourself.
02 -
  • If your chicken breasts are thick, they won't cook through in time; either pound them flat or slice them horizontally so they roast faster.
  • Don't skip the 2-minute rest at the end, or the residual heat from the broiler will keep cooking and dry out your chicken slightly.
03 -
  • Pat your chicken breasts dry before seasoning so they brown instead of steam, which means better texture and flavor.
  • Use sharp cheddar instead of mild because it melts beautifully and has enough personality to shine through the ranch without getting lost.
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