Sheet Pan Ranch Chicken Dinner
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
692 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Ranch Chicken Dinner
Description
The recipe starts by tossing cubed red potatoes with oil, ranch seasoning, salt, and pepper, roasting them partially. Chicken breasts are sliced thinly, dipped in ranch dressing, then coated in panko breadcrumbs for a crispy exterior. Asparagus spears are tossed with leftover seasoned oil, salt, and pepper. After an initial roast period for potatoes, chicken and asparagus are arranged on the pan to cook together until the chicken is cooked through and the vegetables are tender.
The dish delivers contrast between the crunchy, ranch-flavored chicken crust, the soft yet firm roasted potatoes, and crisp-tender asparagus. Ranch seasoning ties the components together with its distinctive herb and spice blend. Using thicker asparagus spears helps prevent overcooking and burning during roasting.
Serving suggestions include additional ranch dressing for dipping. Adjust the amount of ranch dressing used for the chicken to ensure good coating, adding more as needed. Cooking asparagus separately or adding it later in the roasting time can help accommodate thinner spears.
Ingredients
- 6 medium potato red
- 3 tablepsoons vegetable oil divided
- 1 ounce Ranch dressing mix (1 packet)
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 4 chicken breast boneless skinless
- 3 cups panko bread crumbs
- 1 cup ranch dressing plus more as needed
- 1 pound asparagus (see note)
Instructions
- Preheat your oven to 400 degrees F. Line a baking sheet with a silicone mat or coat it with non-stick cooking spray. Set aside.
- Cut the potatoes into 1-inch pieces and place them into a medium mixing bowl. Pour in 1 1/2 tablespoons oil, the ranch dressing mix, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
- Spread the potatoes out on the prepared baking sheet. Roast for 20 minutes while you prepare the other ingredients. (set the bowl aside for later)
- Cut each chicken breast in half horizontally to create 8 thin-cut breasts. Grab two shallow bowls. Pour the bread crumbs into one bowl and the ranch dressing into another. Dip each chicken breast piece first into the ranch and then coat both sides in the bread crumbs. Set aside.
- Add the asparagus to the same bowl you used for the potatoes. Toss in the remaining oil, salt, and pepper until coated.
- Remove the baking sheet from the oven and carefully push the potatoes to one side of the pan. Arrange the chicken on the open area of the pan in a single layer. Then place the asparagus in between the chicken and potatoes.
- Bake for 25 minutes or until the chicken is cooked through and the potatoes are tender.
- Remove the pan from the oven. Portion the chicken, potatoes, and asparagus evenly onto 4 plates and serve warm. If desired, have a bowl of ranch dressing on the table for dipping.
Notes
- Choose thicker asparagus to prevent burning; for thin asparagus, add it after 10 minutes of cooking chicken.
- Start with 1 cup of ranch dressing for coating chicken; add more to maintain coverage as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Calories | 692kcal | 35% |
| Carbohydrates | 83g | 28% |
| Protein | 37g | 74% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 83mg | 28% |
| Sodium | 1883mg | 78% |
| Potassium | 2189mg | 47% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 930IU | 19% |
| Vitamin C | 35mg | 39% |
| Calcium | 132mg | 13% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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