Go Back
+ servings
the finished sheet pan chicken and veggies dinner served with silverware and a cup of sauce

Ranch Sheet Pan Chicken and Veggies Recipe

This easy Chicken Dinner is loaded with flavor and ready in about 30 minutes
Print Pin Save Recipe
Course: Dinner, Main Course
Cuisine: American, Western
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 192kcal


  • 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


  • 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.


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. 


  • 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. 

Weight Watchers Points

There are 3 Blue Plan SmartPoints in a serving of this.


Calories: 192kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 570mg | Potassium: 499mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9707IU | Vitamin C: 52mg | Calcium: 55mg | Iron: 1mg