Ranch Chicken & Broccoli Melt (Printable Version)

Ranch-seasoned chicken and broccoli roasted together, topped with melted cheddar for an easy one-pan dinner.

# What You’ll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 4 cups broccoli florets (about 1 large head)

→ Seasonings & Sauces

03 - 2 tablespoons olive oil
04 - 2 tablespoons ranch seasoning mix
05 - ½ teaspoon garlic powder
06 - ½ teaspoon black pepper
07 - ¼ teaspoon salt

→ Cheese

08 - 1½ cups shredded sharp cheddar cheese

→ Garnish

09 - 2 tablespoons chopped fresh parsley

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - Pat chicken breasts dry with paper towels. In a large bowl, toss chicken and broccoli florets with olive oil, ranch seasoning, garlic powder, black pepper, and salt until evenly coated.
03 - Arrange chicken breasts on one side of the sheet pan. Spread broccoli florets in a single layer on the other side.
04 - Roast for 18-20 minutes, or until chicken reaches an internal temperature of 160°F and broccoli is crisp-tender.
05 - Sprinkle cheddar cheese evenly over chicken breasts and broccoli. Return sheet pan to oven and broil on high for 2-4 minutes until cheese is bubbly and lightly golden.
06 - Remove from oven and let rest for 2-3 minutes. Garnish with parsley if desired and serve hot.

# Additional Tips::

01 -
  • Everything cooks on one pan, so cleanup is as easy as dinner itself.
  • The ranch seasoning does all the flavor work while you do basically nothing.
  • Cheese melted over roasted chicken and broccoli feels indulgent without any guilt.
  • It reheats beautifully, making next-day lunches something to actually look forward to.
02 -
  • Do not skip drying the chicken, wet skin equals soggy seasoning and nobody wants that.
  • Check your ranch mix for salt content before adding extra, I once oversalted a whole batch and had to start over.
  • Broiling happens fast, stay near the oven or you will end up with blackened cheese instead of bubbly gold.
03 -
  • Use a meat thermometer to check doneness, guessing leads to dry chicken or undercooked centers.
  • Shred your own cheese for the meltiest, creamiest topping, pre-shredded cheese contains anti-caking agents that do not melt as smoothly.
  • If your chicken breasts are uneven in thickness, pound them gently so they cook at the same rate as the broccoli.
Go Back