Recipe: Sheet Pan Garlic Ranch Chicken and Veggies

Sheet Pan Garlic Ranch Chicken and Veggies

Today we’re throwing a twist on the 15-minute chicken and veggies with the addition of ranch seasoning. These Convenient, pantry-friendly dry Original Ranch dip and dressing mixes make it easy to transform everyday meals into savory dishes! A shake or two of this well-seasoned ranch will add the creamy tangy flavor or ranch to all your favorite dishes. I’m so obsessed with these shakers, I sprinkle it on everything and always make sure I have one in my pantry. It’s great on chicken, vegetables, popcorn, burgers and more!

To begin, simply chop up chicken breasts and all your favorite veggies. We like to use broccoli, onion, colorful bell peppers, and zucchini. Tomatoes, brussels sprouts, string beans, asparagus, or par-boiled potatoes also work great. You can also switch up the chicken with sausage or shrimp!

Sheet Pan Garlic Ranch Chicken and Veggies



  • 2 large boneless skinless chicken breasts
  • 2 bell peppers colors of choice
  • ½ small red onion
  • 1 medium zucchini
  • 1 cup broccoli florets
  • 3 cloves garlic crushed or minced
  • 2 tablespoons olive oil
  • 2 tablespoons Hidden Valley® Original Ranch Seasoning


  1. Preheat oven to 500° F. Spray a large baking sheet with cooking spray or line with parchment paper or foil.
  2. Chop all the veggies into large pieces. On a separate plate or cutting board chop all the chicken in large cubes. Place the chicken and veggies on the prepared baking sheet. Add garlic, olive oil, and Ranch seasoning. Toss to combine.
  3. Bake for 15 to 20 minutes or until the veggies are charred and chicken is cooked through. Serve immediately and enjoy with rice, tortilla or as is!

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