Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1/2 cup ranch dressing (bottled or homemade)
- 1/4 cup mayonnaise
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried dill (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or spray with nonstick spray.
- In a small bowl, mix ranch dressing, mayonnaise, garlic powder, onion powder, dill (if using), salt, and pepper.
- Arrange chicken breasts and potatoes on the sheet pan. Drizzle half the ranch mixture over chicken and potatoes. Toss broccoli with remaining ranch mixture.
- Spread broccoli around the chicken and potatoes. Bake for 20 minutes.
- Remove from oven, give everything a gentle toss, and bake 5–8 more minutes until chicken reaches 165°F (74°C) and potatoes are tender and golden.
- Garnish with fresh parsley and serve hot.
Notes
- For extra crispiness, broil 2–3 minutes at the end (watch closely).
- Swap potatoes for sweet potatoes or zucchini rounds.
- Use Greek yogurt instead of mayonnaise for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 1 chicken breast + veggies
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg
