This fuss-free sheet pan chicken dinner with veggies is perfect for busy families who still want to eat a healthy, hot meal for dinner. Toss, bake and serve. It really is that easy!
Suitable for gluten free diets. Post includes Weight Watchers points.
Weeknights can be so busy and hectic. It’s great to have recipes that are filling, healthy, and easy to make. This no-fuss sheet pan dinner is perfect for busy families like yours. You can make this easy sheet pan recipe for dinner tonight.
Customize this baked chicken with the veggies you have on hand to make this recipe work for you.
Easy Sheet Pan Dinners
It’s easy to mix and match the flavors to create the perfect dinner your family will love. And as easy as this awesome Sheet Pan Chicken Thighs dinner.
Simply season chicken and vegetables, toss them on a sheet pan, bake and serve. It’s that easy to make a healthy dinner, even on your busiest nights. Sheet pan meals are a lifesaver!
You’ll also like this minimal prep Chicken Bacon Ranch Wrap and really crunchy Baked Ranch Chicken. So, so good.
Why Make This Recipe
- Simple – Made with pantry ingredients you probably already have.
- Feed a Crowd – Double or even triple this recipe to feed a crowd.
- Healthy – Loaded with veggies and just a small amount of oil, this is a flavorful and healthy dinner.
- Dietary – suitable for gluten free diets.
Ingredient Notes
- Sweet Potatoes – Sweet potatoes add color and a sweet flavor to this recipe. If you’re not a fan of sweet potatoes, feel free to use Yukon gold or red potatoes and adjust coking time.
- Olive Oil – Regular olive oil will be milder than extra virgin olive oil. You can use any vegetable oil you have on hand, such as canola or avocado oil.
- Chicken – Cube the boneless skinless chicken breasts so the cooks through quicker. You can use whole pieces of chicken but will need to adjust the cooking time. You can also use chicken thighs. Always check for doneness using a meat thermometer.
- Veggies – We’ve selected white and red onion, bell pepper, and grape tomatoes. Use your favorite veggies.
- Ranch Seasoning – Use packets or make your own ranch seasoning.
- Oregano – Oregano adds an earthy flavor that compliments all of the ingredients. You can also use an Italian seasoning blend.
- Smoked Paprika – Smoked paprika has a wonderful smoky flavor. You can use regular paprika, but it’s worth it to splurge on the smoked paprika!
- Garlic Salt – Garlic salt brings everything together. Feel free to use regular salt and pepper and granulated or powdered garlic if that’s what you have on hand.
How To Make Sheet Pan Chicken and Veggies
Get full ingredients list and instructions from the recipe card below.
- Peel and cube the sweet potato into bite size pieces and combine with 1 tablespoon of olive oil in a medium bowl. Toss on a parchment-lined baking sheet and bake at 400 degrees F / 200 degrees C for 15 minutes.
- While the potato is cooking, combine the rest of the ingredients in a separate bowl.
- After the potatoes have cooked for 15 minutes, add the chicken mixture to the pan evenly distribute around the sweet potatoes.
- Return pan to the oven a cook for an additional 15-18 minutes, or until the chicken has cooked through, then serve.
Note: Always cook chicken to an internal temperature of 165F / 74C. Use a meat thermometer to check for doneness.
Tips For Success
- Cut all of your potatoes, veggies, and chicken to similar-sized pieces for even cooking.
- Make sure everything is spread in a single layer for even cooking.
- Don’t skip pre-cooking the sweet potatoes, or they will not cook all the way through.
- Always check for doneness with a meat thermometer.
- For easy clean up you can line you baking dish with aluminum foil before baking.
- Top baked chicken with fresh herbs like fresh parsley or fresh thyme.
Variations
- Swap potatoes – Use Yukon golds or red potatoes in place of the sweet potatoes. You can even use a mix of potatoes.
- Vary the seasoning – use minced garlic, lemon zest, onion powder and garlic powder.
- Swap in other veggies – Use other vegetables like broccoli florets, cauliflower, yellow squash, brussels sprouts or asparagus.
- Make it Spicy – If your family loves spicy food, look for spicy ranch seasoning or add a bit of crushed red pepper to the chicken mixture. Slice up a few jalapenos and add them as well.
- Make it low carb – remember to use skinless thighs or breast and use low carb veggies like bell peppers, zucchini, and broccoli only.
- Top with cheese – Finish this off with some grated parmesan cheese.
Budget-Friendly Tips
- Buy Chicken in Bulk – Look for sales on chicken or purchase it in bulk to get a better price. Freeze individual portions of chicken for later uses.
- Make Wraps – Got leftovers? Try making these Chicken Bacon Ranch Wraps.
- Add More Potatoes and Veggies – If you need to stretch this recipe add additional potatoes and veggies. Just bake chicken and all on a large sheet pan instead.
- Serve Over Rice – Need to stretch even further? Serve over rice like brown rice. Rice is an inexpensive way to bulk up a meal.
Make Ahead And Storage
This recipe is great for meal prep for the whole family.
Prep Ahead – All of the veggies and meat can be chopped in advance. Mix the chicken, veggies, oil, and seasonings and store in a bowl in the fridge for up to 12 hours in advance.
Store – Leftovers can be stored in an airtight container in the fridge for up to three days.
Freeze – Follow the handy tips below for how to freeze these;
- Combine chicken, veggies, oil, and seasonings.
- Pour into a freezer bag and freeze for up to three months.
- Thaw overnight in the fridge.
- When ready to cook, prepare sweet potatoes as directed, then add the bag of chicken and vegetables to the sheet pan.
FAQs
This recipe uses the powdered ranch dressing mix rather than ranch dressing. While ranch dressing can be used as a marinade, it will not impart the same level of flavor, and cooking times could be affected. We recommend using the powdered mix.
Using cubed boneless, skinless chicken breast is what makes this recipe cook so quickly. You can certainly use whole breasts (even skin on), wings, thighs, and chicken legs. It’s important to adjust cooking times accordingly and always check for doneness with a meat thermometer.
More Recipes You Make Like
- For another sheet pan dinner try easy Sheet Pan Chicken Thighs Dinner.
- Easy Cinnamon Chicken. Fragrant and delicious.
- Baked Lemon Pepper Chicken. Another meal prep friendly recipe.
- Marry Me Chicken. Creamy and delicious
More Ranch Chicken Recipes
Serving Suggestions
This is a meal in itself but if you wanted to you can serve it with some rice like Cilantro Lime Rice, some green beans like these Smothered Green Beans, and some cabbage or fresh crusty bread.
Weight Watchers Points
There are 3 Blue Plan SmartPoints in one serving of this.
Tools To Make This
Subscribe to my Newsletter and follow me on Facebook and Pinterest for more tasty recipes!
Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
Get The Sheet Pan Ranch Chicken and Veggies Recipe:
Ranch Sheet Pan Chicken and Veggies Recipe
Ingredients
- 1 large sweet potato peeled and cubed
- 2 ½ tablespoons olive oil divided
- 1 pound (454g) boneless skinless chicken breasts cut into bite sized pieces
- 2 onions peeled and sliced (one red and one white for color)
- 1 bell pepper deseeded and diced large
- 14 grape tomatoes
- 1 ounce (28g) ranch seasoning 1 packet
- 2 teaspoons dried oregano or Italian seasoning
- 1 teaspoon smoked paprika
- garlic salt to taste
Instructions
- Preheat oven to 400F /200C / gas 6 and line a sheet pan with parchment paper.
- Place the sweet potato in the middle of the sheet pan and pour on 1 tablespoon of the oil. Mix untilcoated and then cook for 15 minutes.
- In a large bowl, combine diced chicken, peppers, onion, tomatoes, remaining oil, ranch seasoning, paprika, Italian seasoning and garlic salt.
- Add the chicken mixture to the sheet pan, placing around the sweet potato.
- Return sheet pan to the oven and cook for an additional 15 -18 minutes until the chicken is cooked through and the internal temperature is at least 165F / 74C.
Notes
Tips For Success
- Cut all of your potatoes, veggies, and chicken to similar-sized pieces for even cooking.
- Don’t skip pre-cooking the sweet potatoes, or they will not cook all the way through.
- Always check for doneness with a meat thermometer.
Variations
- Swap Potatoes – Use Yukon golds or red potatoes in place of the sweet potatoes. You can even use a mix of potatoes.
- Swap Veggies – Try broccoli, cauliflower, or asparagus.
- Make it Spicy – If your family loves spicy food, look for spicy ranch seasoning or add a bit of crushed red pepper to the chicken mixture. Slice up a few jalapenos and add them as well.
Budget-Friendly Tips
- Buy Chicken in Bulk – Look for sales on chicken or purchase it in bulk to get a better price. Freeze individual portions of chicken for later uses.
- Make Wraps – Got leftovers? Try making these Chicken Bacon Ranch Wraps.
- Add More Potatoes and Veggies – If you need to stretch this recipe add additional potatoes and veggies.
- Serve Over Rice – Need to stretch even further? Serve over rice. Rice is an inexpensive way to bulk up a meal.
Make Ahead And Storage
Prep Ahead – All of the veggies and meat can be chopped in advance. Mix the chicken, veggies, oil, and seasonings and store in a bowl in the fridge for up to 12 hours in advance. Store – Leftovers can be stored in the fridge for up to three days. Freeze – Follow the handy tips below for how to freeze these;- Combine chicken, veggies, oil, and seasonings.
- Pour into a freezer bag and freeze for up to three months.
- Thaw overnight in the fridge.
- When ready to cook, prepare sweet potatoes as directed, then add the bag of chicken and veggies to the sheet pan.
Leave a Reply