Sheet Pan Ranch Chicken and Vegetables features thinly pounded pieces of chicken (breast or thigh), diced potatoes and stalks of asparagus dressed in a delicious ranch sauce baked on a single sheet pan.  It's a one pan plan in less than thirty minutes. 
Sheet Pan Ranch Chicken and Vegetables
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Sheet Pan Ranch Chicken and Vegetables features thinly pounded pieces of chicken (breast or thigh), diced potatoes and stalks of asparagus dressed in a delicious ranch sauce baked on a single sheet pan.  It's a one pan plan in less than thirty minutes. 

Course: Main Course
Cuisine: American
Keyword: Sheet pan Chicken, Sheet pan chicken and vegetables, Sheet Pan Ranch Chicken and Vegetables
Servings: 4
Author: Barbara
Ingredients
  • 3-4 chicken breasts or thighs
  • 8-10 asparagus spears, frozen or fresh
  • 2 potatoes
  • 1 cup real mayonnaise
  • 1/2 cup Ranch dressing mix powdered
  • 1/4 cup Parmesan cheese
Instructions
  1. Preheat oven to 425 degrees F. Spray a large sheet pan with nonstick cooking spray.

  2. Prepare chicken by pounding into even thin pieces with a meat mallet.

  3. Wash and cut potatoes into bite size pieces.

  4. In a small mixing bowl, stir together mayonnaise, ranch and parmesan cheese.

  5. Add a generous amount of ranch sauce to the potatoes and stir to coat. Add to the sheet pan.

  6. Arrange the chicken and asparagus beside the potatoes on the pan. Pour the remaining ranch sauce over chicken and asparagus. 

  7. Bake for 15 minutes. Reduce heat to 350 degrees, and bake for up to an additional 10 minutes or until the vegetables are fork tender and the meat is cooked through. 

Recipe Notes