WHAT’S FOR DINNER?
Chicken Bacon Ranch Sheet Pan
Array/5
COOK TIME
30 min
TOTAL TIME
40 min
SERVINGS
4-6 servings
This easy Chicken Bacon Ranch Sheet Pan Dinner is the kind of dinner that just makes itself! Juicy chicken is paired with crispy potatoes, broccoli, cheese, bacon, and is seasoned with ranch flavor while all baking together on one pan! Great for a quick weeknight dinner when you need something satisfying that’s packed with flavor!
Sheet pan meals are a true gift to anyone juggling a busy life with kids, work, or even just the mental load of getting dinner on the table. I love that with just one pan and some simple ingredients, you can throw together something hearty without a lot of mess or time!
I have a handful of these up my sleeve because they’ve saved me more times than I can count, like my Sheet Pan Brown Sugar Pork Chops, Sheet Pan Mac and Cheese, or my go-to Sheet Pan Fajitas. These kinds of meals are fast, flexible, and honestly just make me feel like I’ve got it together even when I don’t.
This ranch chicken sheet pan dinner is full-on with flavor. You’ve got juicy chicken, crispy little bites of potato, roasted broccoli, and that smoky crunch from bacon, all pulled together with ranch seasoning and melty cheddar cheese. It hits all the right textures and feels hearty and satisfying but still easy enough to make on a random Tuesday night. Everything roasts together so the flavors blend well, and there’s something about that golden cheese finish that ties it all together.
Another reason I love this recipe is that you barely dirty a thing. I use one big bowl to coat the ingredients in oil and ranch, then toss it all on the pan and let the oven do its thing. It’s an easy dinner that makes the kitchen smell amazing and will definitely earn a spot on your dinner rotation!
Ingredients You’ll Need
Boneless Chicken Thighs or Breasts – This is your protein base, and both options work great. Thighs stay extra juicy while breasts are a little leaner, so use whatever you have or prefer.
Russet Potatoes – These roast up perfectly golden and crispy on the outside while staying fluffy inside. I usually leave the skin on for texture and less prep, but you can peel them if you like.
Frozen Broccoli Florets – Frozen broccoli holds up really well in this recipe and saves time since there’s no chopping needed. Just toss it on the pan straight from the freezer.
Ranch Seasoning Mix – This adds bold, savory flavor and pulls all the ingredients together with that classic herby ranch goodness.
Olive Oil – Helps everything roast up beautifully and keeps the seasoning sticking to each bite.
Bacon – Adds smoky flavor, salty crunch, and honestly just makes everything taste better. Cut it up raw and let it cook right on the pan with the rest of the ingredients.
Cheddar Cheese – Melts over the whole tray at the end, bringing everything together in gooey, cheesy perfection. I like using sharp cheddar for that extra punch of flavor.
Step By Step Instructions
Prepare for baking: Preheat your oven to 400°F. Line a large 9×13 jelly roll (rimmed) sheet pan with parchment paper for easy cleanup and set it aside.
Season the potatoes: In a large mixing bowl, add the chopped russet potatoes. You can peel them if you prefer, but leaving the skin on adds texture and saves time. Drizzle a generous amount of olive oil over the potatoes, then sprinkle about one-third of the ranch seasoning mix. Toss everything well to coat evenly, then spread the seasoned potatoes on one-third of the sheet pan.
Prep the broccoli: Using the same bowl (no need to rinse), pour in the frozen broccoli florets. Add another drizzle of olive oil and another one-third of the ranch seasoning. Mix until the broccoli is well coated, then spread it out on the middle third of the pan.
Season the chicken: Add the chicken pieces to the same bowl. Drizzle with olive oil and add the remaining ranch seasoning mix. Stir everything together so the chicken is evenly coated, then arrange the seasoned chicken on the last third of the sheet pan.
Add the bacon: Chop the raw bacon into small pieces and scatter them evenly across the entire sheet pan.
Bake in the oven: Place the sheet pan in the preheated oven and bake for 20 minutes. This allows the chicken to start cooking, the potatoes to get tender, and the bacon to begin crisping up.
Add the cheese: After 20 minutes, remove the pan from the oven. Sprinkle the shredded cheddar cheese over everything on the sheet pan. Return the pan to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
Cool and serve: Remove the sheet pan from the oven and let it rest for about 5 minutes. Use a large spatula or spoon to serve it up. Enjoy!
Expert Tips
Cut the potatoes on the smaller side if you want them to be extra crispy. Smaller pieces roast faster and give you those golden brown edges.
Pat the chicken dry before seasoning. This helps the oil and ranch mix stick better and gives the chicken a nice roasted finish instead of steaming.
Keep the ingredients in their own zones on the pan. This makes it easier to serve and helps everything cook evenly since each ingredient has different moisture levels.
Don’t overcrowd the pan. Give everything some breathing room so you get browning instead of soggy textures, especially with the potatoes and bacon.
Check for doneness with a meat thermometer. Chicken should reach 165°F internally, and having a quick-read thermometer on hand helps make sure everything is cooked through.
For extra crispy bacon, lay a few pieces directly over the potatoes. As the bacon cooks, the fat drips down and gives the potatoes even more flavor and texture.
Let the sheet pan rest for a few minutes after baking. This gives the cheese time to set slightly and makes it easier to scoop and serve without everything falling apart.
Seasoning Ideas
While ranch seasoning is king, one of the best things about this recipe is that you can make it again and again using a completely different seasoning. Here are some ways you can change it up:
Mexican – Use a taco seasoning packet and top with a little shredded Mexican blend cheese after baking.
Lemon Garlic Parm – Toss everything in lemon juice, olive oil, minced garlic, cracked pepper, and finish with grated Parmesan.
Italian – A mix of oregano, basil, thyme, garlic powder, and a sprinkle of mozzarella cheese over the top.
Balsamic Herb – Use a blend of balsamic vinegar, garlic, thyme, basil, a touch of honey, and finish with Parmesan.
Buffalo Ranch – Mix buffalo wing sauce with ranch seasoning for a spicy twist.
Greek – Use olive oil, garlic, oregano, lemon zest, and top with crumbled feta after baking.
BBQ Ranch – Toss the ingredients in a mix of ranch seasoning and a little barbecue sauce before roasting.
Cajun – Use Cajun seasoning or blackened seasoning for a smoky, spicy flavor and serve with a dollop of sour cream.
Smoky Paprika & Garlic – Mix olive oil with smoked paprika, garlic powder, and onion powder for a rich and slightly sweet combo.
Maple Dijon – Whisk together a little Dijon mustard, maple syrup, olive oil, and a splash of apple cider vinegar for a sweet-savory flavor.
Storage Instructions
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Let everything cool completely before packing it up to keep the texture as fresh as possible. Freezing is not recommended as the broccoli will become soggy and mushy once frozen then thawed.
Reheating: Reheat leftovers in a 350°F oven until warmed through. For best results, use the air fryer at 375°F for 5–7 minutes to bring back the crispiness, especially on the bacon and potatoes.
FAQ
How do I prevent the broccoli from turning soggy while roasting?
Make sure the broccoli isn’t trapped under the chicken or potatoes where it will steam instead of roast. Spread it out in a single layer and leave space around it so it crisps up on the edges.
What should I do if my bacon isn’t crisping up by the end of cooking?
If the bacon pieces still look soft after 30 minutes, turn the broiler on low for 2–3 minutes at the very end BEFORE you add the cheese.
Can I prep this ahead of time?
Yes, you can prep and season everything a few hours ahead and keep it in the fridge until you’re ready to bake. Just let the pan sit out for about 10 minutes before putting it in the oven so it doesn’t go in cold.
Do I need to thaw the broccoli first?
Nope! You can use frozen broccoli straight from the bag. It actually helps balance the cook time with the potatoes and chicken without getting too mushy.
More Chicken Dinner Recipes
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Chicken Bacon Ranch Sheet Pan Recipe
Simple ingredients, one pan, done in 30 minutes. A mix of chicken, potatoes, broccoli with ranch seasoning throughout then topped with bacon pieces and melty cheese. Easy and delicious sheet pan meal for dinner.
Ingredients
3–4 boneless chicken thighs or breasts, cut into 2 inch pieces
1 lb small russet potatoes (or 3 medium size russet potatoes), cut into 1 inch pieces
10 ounce bag frozen broccoli florets
1 packet Ranch Seasoning Mix
Olive Oil
5–6 strips bacon, cut into pieces (not cooked)
2 cups cheddar cheese, shredded
Instructions
1. Preheat the oven to 400 degrees. Prepare a 9×13 jelly roll sheet pan with parchment paper and set aside.
2. In a large bowl, add the cut potato pieces. You can peel potatoes before cutting if preferred, but I leave the skin on. Pour a long drizzle over the potatoes and then shake about 1/3 of the Ranch Seasoning Packet over the potatoes. Use a large spoon to mix potatoes in the oil and ranch to get them all coated. Pour potatoes onto 1/3 side of the prepared sheet pan.
3. You can use the same bowl to pour the frozen broccoli into. Add another long drizzle of olive oil and another 1/3 of the ranch seasoning packet over the broccoli. Mix broccoli up to get it all coated in the oil and ranch mixture. Pour onto the middle 1/3 of the sheet pan.
4. In the same large bowl, add the chicken pieces and then a large drizzle of oil and the remaining 1/3 of the ranch seasoning packet. Stir the chicken up in the oil and seasoning to get it all coated. Place the seasoned chicken on the remaining 1/3 side of the sheet pan.
5. Cut bacon into small pieces and place all over the entire sheet pan ingredients. Place sheet pan in the oven and cook for 20 minutes.
6. After 20 minutes, remove sheet pan and sprinkle the 2 cups of shredded cheddar cheese over the entire pan. Place back in the oven for another 10 minutes until cheese is melty.
7. Remove from the oven and let sit for 5 minutes or so and then spoon up and serve!
Notes
**If using fresh broccoli, season it the same and then set aside in a separate bowl. Add to the sheet pan with 10 minutes left of the 20 minute first stage cooking Continue cooking and follow the remaining directions.
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