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Baked Ranch Chicken & Broccoli - A Comforting, Easy Weeknight Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 boneless, skinless chicken breasts (about 2 pounds) or thighs
  • Broccoli: 5–6 cups broccoli florets (about 2 large heads), cut into bite-size pieces
  • Ranch seasoning: 2 tablespoons dry ranch seasoning mix (store-bought or homemade)
  • Olive oil: 3 tablespoons, divided
  • Garlic: 2 cloves, minced (optional but great)
  • Parmesan cheese: 1/3 cup finely grated
  • Salt and pepper: To taste (go light at first—ranch is salty)
  • Paprika: 1/2 teaspoon for color and warmth (optional)
  • Lemon: 1 lemon for zest or wedges (optional but brightens everything)
  • Fresh parsley or chives: For garnish (optional)

Method
 

  1. Prep the pan and oven: Heat the oven to 400°F (205°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil.
  2. Season the chicken: Pat the chicken dry with paper towels. In a bowl, toss chicken with 1 tablespoon olive oil, 1 1/2 tablespoons ranch seasoning, a pinch of pepper, and paprika if using. Set aside while you prep the broccoli.
  3. Dress the broccoli: In a separate bowl, toss broccoli florets with 2 tablespoons olive oil, remaining ranch seasoning, minced garlic, and a small pinch of salt. Add pepper if you like.
  4. Arrange on the sheet pan: Spread broccoli in a single layer around the edges. Place chicken pieces in the center with a little space between them so air can circulate.
  5. Bake: Roast for 15 minutes. Pull the pan out, stir the broccoli, and flip the chicken if you want even browning.
  6. Add Parmesan and finish: Sprinkle Parmesan over the broccoli and a light dusting over the chicken. Return to the oven for 8–12 minutes more, until the chicken reaches 165°F (74°C) in the thickest part and the broccoli is tender with crisp edges.
  7. Rest and brighten: Let chicken rest for 5 minutes. Grate lemon zest over the pan or serve with lemon wedges. Garnish with chopped parsley or chives.
  8. Serve: Plate chicken with a generous scoop of broccoli. Spoon any pan juices over the top for extra flavor.