Quick and Flavorful Sheet Pan Ranch Chicken Dinner

Looking for a quick and delicious dinner option that the whole family will love? Look no further than this Sheet Pan Ranch Chicken Dinner from Rowdy Hog Smokin BBQ. Packed with big ranch flavor, this meal is not only tasty but also easy to make and clean up. Let’s dive into the recipe and see how you can whip up this flavorful dish in no time!

Chicken Dinner Made Easy

This Sheet Pan Ranch Chicken Dinner recipe has it all – it’s quick, simple, and requires minimal cleanup. Plus, who can resist the bold flavor of ranch dressing? It’s a guaranteed hit with everyone at the table. This meal is also perfect for leftovers, making it an ideal choice for next-day lunches.

Sheet Pan Ranch Chicken Dinner

Ingredients and Preparation

To make this delicious chicken dinner, you’ll need boneless, skinless chicken breasts, ranch dressing, panko crumbs, red potatoes, and asparagus. The potatoes are seasoned with ranch dressing seasoning mix, while the asparagus is simply seasoned with oil, salt, and pepper. The combination of flavors and textures creates a mouthwatering dish that will satisfy even the pickiest eaters.

How to Make Sheet Pan Ranch Chicken Dinner

  1. Preheat your oven to 400 degrees F and prepare a non-stick sheet pan with cooking spray or a silicone mat. Cut the red potatoes into 1-inch pieces and toss them in a mixing bowl with ranch dressing mix, vegetable oil, salt, and pepper. Spread the seasoned potatoes onto the baking sheet and bake for 20 minutes.

  2. While the potatoes are baking, prepare the chicken by cutting the breasts in half horizontally. Coat each chicken breast in ranch dressing, then panko crumbs. Set aside.

  3. In the same bowl used for the potatoes, toss the asparagus with vegetable oil, salt, and pepper until evenly coated.

  4. Remove the baking sheet from the oven and move the potatoes to one side. Place the breaded chicken breasts on the other side, and arrange the asparagus in between. Return the sheet pan to the oven and bake for an additional 25 minutes, flipping the chicken and asparagus halfway through.

  5. Once cooked through and the potatoes are tender, remove the sheet pan from the oven. Divide the chicken, potatoes, and asparagus into four even portions and serve immediately.

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Sheet Pan Ranch Chicken Dinner

Tips for Success

  • Adjust the amount of ranch dressing used for coating the chicken based on your preference.
  • Don’t worry about having the asparagus in a single layer on the sheet pan. Just ensure there is enough room for the potatoes and chicken.
  • Use thicker asparagus to prevent it from cooking too quickly and burning. If using thin asparagus, add it to the pan halfway through the cooking time.
  • Use a meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees F before removing it from the oven.


Q: Can I customize the vegetables in this one-pan chicken dinner?

A: Absolutely! If you’re not a fan of asparagus or don’t have any on hand, feel free to switch up the veggies. You can add root vegetables like potatoes, carrots, or parsnips, or try broccoli, Brussels sprouts, squash, zucchini, onions, cauliflower, and bell peppers. Just remember to adjust the cooking times accordingly.

Q: How should I store and reheat the leftovers?

A: Store any leftover ranch chicken and veggies in an airtight container in the fridge for up to 4 days. To maintain the crispy texture, it’s best to reheat the leftovers in the oven or air fryer. However, the microwave works too if you’re in a hurry.


This Sheet Pan Ranch Chicken Dinner is not only a time-saving meal but also a crowd-pleaser. With minimal prep and cleanup, you can enjoy a flavorful dish that will satisfy everyone at the dinner table. Give it a try and discover a new family favorite!

Visit Rowdy Hog Smokin BBQ for more delicious recipes and cooking inspiration.

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