Mix up your own easy DIY Ranch Seasoning Mix, and make a fast, weeknight Sheet Pan Ranch Chicken & Veggie dinner!
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Michigan kids…
The second it hits 45 degrees and these people are shedding coats and pretending it’s warm outside! We have had teases of warmer weather this month, and if it means sun, I’ll take it…even if momma still has her coat and hat on! I’m dreaming of warmer weather as we look ahead toward Spring Break, but we have a lot of *busy* to work through before we make it there…
Sheet pan dinners to the rescue!
We are in the hustle and bustle of the push to Spring Break, and I have a brand new *easy* and *fast* sheet pan dinner to help you get through these crazy weeknights! Literally every component of dinner, all on 2 sheet pans, cooking at the same time? Sign. Me. Up!
Ranch chicken…with a healthy twist!
Not long ago, a friend told me about a favorite dinner she used to make before the real food switch, and before she was dairy free. A “Ranch Chicken” using those packets of Hidden Valley Ranch seasoning. It sounded easy enough, and I loved the idea, so I set out to make a junk free version, with great ingredients, and also a pile of veggies to round out the dinner plate.
So let’s talk about Ranch seasoning mixes…
I have been making my own Ranch seasoning for years and years, but I just knew that I wanted to try to find a seasoning packet to use for those of you that don’t want to mix up your own seasoning blend. Let me tell you, it was tough to find. There are plenty of Ranch packet blends out there, but most of them have dried milk…and not the organic kind of milk. If it doesn’t say organic or non-GMO, you can bet those cows are fed GMO feed, which means the milk is not great either. For a seasoning blend to make Ranch dip that your kids are going to use on the weekly, and for yummy dinners like this that you want on a frequent rotation in your dinner menu, having consistent GMO milk in your seasoning is just not ideal. So here is the solution!
- I found this cleaner ingredient, gluten & dairy free Ranch Seasoning Mix on Amazon that you can try! I’m sure there are brands and packets that are clean too, so if you have a favorite, please feel free to share in the comments below so that others might have some to choose from!
- Or you can make your own! I’m pretty sure most of you already have the ingredients right in your spice rack, and it takes minutes to whisk up. It is a big batch, so you can keep it in your pantry or spice cupboard for easy use. It is also penny’s on the dollar to make your own. I will share how I make my Ranch blend in the next section!
DIY Ranch Seasoning Blend
This is as easy as it gets! I’ll share my blend below, and you can keep it in your pantry or spice cupboard to use for not only this recipe, but for your own Ranch dressing, anytime!
DIY Ranch Seasoning Mix
Ingredients
- 2 tbsp dried parsley
- 1 1/2 tbsp sea salt
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp dried basil
- 1 tbsp organic cane sugar, turbinado sugar, or coconut sugar
- 2 tsp dried thyme
- 2 tsp black pepper
Instructions
- Whisk everything together in a jar or container that has a lid. Store at room temp in an airtight container.
Notes
Sheet Pan Dinner Method :: The Roasted Ranch Potatoes
Now, let’s get started with the sheet pan dinner. First, you’ll want to pre-heat your oven with your 2 sheet pans inside the oven. Pre-heating the pans will make for crispier potatoes, and the chicken will cook better too. You’ll start with seasoning the potatoes and roasting them for 15 minutes. They take longer to cook than the rest of the dinner, so while those are roasting, you will be able to prepare the chicken and brussels sprouts.
Sheet Pan Dinner Method :: The Brussels Sprouts
Roasted is by far my kids’ favorite way to eat brussels sprouts, and I think you’ll be surprised at how many kids will go for this veggie prepped this way. If you don’t have brussels sprouts around, or your crew doesn’t like them, you can swap for broccoli, cauliflower, green beans, or something similar in size to those. I just toss the veg with olive oil and salt and pepper, but you could absolutely Ranch season your veggies too! The brussels sprouts will go onto the same sheet pan as the chicken once the potatoes finish their first 15 minutes of roasting. The next section will show you how to prepare your chicken.
Sheet Pan Dinner Method :: Ranch Chicken
We *love* this crispy Ranch coated chicken! If you want to skip the gluten free panko, you can do that, or you can swap for more almond flour if you are grain free. Coat your chicken in mayonnaise and then dredge it in the Ranch seasoned panko using tongs. If you can’t have mayo because of the egg, or you don’t have any around, you could use olive oil. The extra fat from the mayo or olive oil helps the chicken stay moist, and it makes a very flavorful crust!
Sheet Pan Dinner Method :: Roasting everything together!
Once your potatoes have roasted for 15 minutes, and you have your chicken and brussels sprouts prepped, you can can stir the potatoes around, and take the second pre-heated sheet pan out of the oven. Place the chicken and brussels sprouts on the pre-heated sheet pan, and return the potatoes, along with the sheet pan chicken and brussels sprouts to the oven for 15 minutes. Thirty minutes total roasting time, and you will have a full dinner ready for the family!
Sheet Pan Ranch Chicken & Veggies {Gluten & Dairy Free!}
Ingredients
For the Roasted Ranch Potatoes ::
- 2 tbsp olive oil
- 8-10 small/medium yellow potatoes cut into 1-inch cubes
- 3 tsp Ranch Seasoning Mix You can use my DIY Ranch Blend in the recipe card above, or this is a good, clean ingredient packet Ranch seasoning blend.
- 1 tsp Nutritional Yeast or grated parm if you can have the dairy
For the Crispy Ranch Chicken & Brussels Sprouts ::
- 1/2 cup GF Panko Bread Crumbs
- 1/4 cup Nutritional Yeast or grated parm if you can have the dairy
- 1/4 cup blanched almond flour or more panko
- 3 tbsp Ranch Seasoning Mix You can use my DIY Ranch Blend in the recipe card above, or this is a good, clean ingredient packet Ranch seasoning blend.
- 2-3 tbsp mayo or olive oil
- 4 boneless chicken breasts pound the tops to match the thickness of the bottoms, about an inch
- 1 lb brussels sprouts quartered
- 2 tbsp olive oil for the brussels sprouts
- Sea salt and pepper to taste for the brussel sprouts
Instructions
- Pre-heat the oven to 425 degrees, and put 2 large sheet pans in the oven while it is pre-heating. This will pre-heat the pans and make for crispier potatoes and better cooking on the chicken.
Get the Roasted Ranch Potatoes going first ::
- In a medium mixing bowl, toss all of the Roasted Ranch Potatoes ingredients until combined.
- Once the oven is pre-heated to 425 degrees, take one of the sheet pans out of the oven, and spread the seasoned potatoes out onto the hot sheet pan. It will sizzle! That is ok and good! It will make for crispy potatoes!
- Roast the potatoes for 15 minutes while you prep the chicken and brussels sprouts
Prep the Ranch Chicken & Brussels Sprouts ::
- In a shallow dish, whisk the panko crumbs, nutritional yeast, almond flour, and Ranch seasoning.
- Coat the chicken breasts on both sides with mayo. I use my hands but you could use a brush if you want. Wash your hands, and then use a tongs to dip each mayo coated chicken breast into the Ranch seasoned panko crumbs, flipping the chicken breasts so they are covered on both sides.
- In the same mixing bowl that you tossed the seasoned potatoes, you can toss the brussels sprouts with olive oil, salt, and pepper. You could potentially Ranch season these too if you want!
Finish the Ranch Chicken Sheet Pan Dinner ::
- Take out the empty hot sheet pan from the oven, and put the Ranch Seasoned Chicken and the seasoned brussels sprouts on this pan.
- Once the potatoes have finished the first 15 minutes of roasting, remove the pan, stir the potatoes around, and put them back in the oven along with the sheet pan of Ranch Chicken & Brussels Sprouts.
- Cook the Ranch Chicken & Brussels Sprouts as well as the sheet pan of Roasted Ranch Potatoes for 15 minutes. You can place the chicken under the broiler at the end for color if you want. The chicken should have an internal temperature of 165 degrees.
More real food SHEET PAN DINNER recipes you might like!
- Sheet Pan Lemon Garlic Chicken & Potatoes with Broccoli and Lemon Sauce
- Sheet Pan Teriyaki Meatballs & Roasted Veggies
- Sheet Pan Hawaiian BBQ Chicken & Veggies
- Sheet Pan BBQ Chicken Thighs & Roasted Veggies
- Sheet Pan Fish Tacos
- Sheet Pan Chicken Nuggets
- Sheet Pan French Fries
- Sheet Pan Steak Fajitas
- Sheet Pan Mini Meatloaves & Roasted Veggies
- Sheet Pan Honey Mustard Crusted Salmon, French Fries, and Veggies
- Sheet Pan Paleo Fish ‘N Chips
3 Comments
This looks so good!
I have lots of frozen brussels sprouts right now- could I add these to the pan frozen, or would it be better to use ones from the fridge?
Hi Jessica! I have never worked with frozen brussels sprouts before! I have no idea how they will roast – will you keep us posted if you try it?
Hi, this looks delicious! I am just wondering about the bread crumbs. I was hoping to make it this week, but purchasing online the breadcrumbs would not get here in time. Have you tried it with gluten-free bread ground up?