This Sriracha Ranch Sheet Pan Chicken is a super easy and healthy 30-minute dinner idea that doubles as your weekly meal prep!
Ingredients and substitutions
- Olive oil – canola, sunflower, peanut, avocado or coconut oil will all work.
- Chicken breasts – use diced up boneless skinless chicken thighs in place of the breasts.
- Broccoli, red pepper, carrots and asparagus – -se any veggies you've got kicking around in the fridge. Seriously, any veggie will work!
- Red onion – white onion, yellow onion or shallots would also be good in this recipe.
- Baby potatoes – leave the potatoes out altogether if you want this to be a low carb dish, or use cauliflower instead.
- Garlic – freshly minced garlic is best. Jarred minced garlic will work in a pinch.
- Dry ranch seasoning – make your own homemade ranch seasoning or use a store-bought seasoning.
- Sriracha – use chili garlic sauce or sambal oelek in place of the sriracha, or just leave it out altogether if you don't like spice.
How to make sriracha ranch chicken
- Toss everything together.
- Spread the mixture out on a sheet pan.
- Cook for 25-30 minutes.
- Serve and enjoy!
What other veggies can you use?
Don't like some of the veggies I've included in this recipe? Swap one or two of them out! Here are some other great veggie options that work well in sheet pan dinners like this:
- Cauliflower
- Sweet potato
- Bell peppers
- Green beans
- Scallions (cut into large pieces, not finely chopped)
- Zucchini
- Parsnips
- Cherry tomatoes
- Mushrooms
Frequently Asked Questions
For this recipe, the chicken and veggies are seasoned with dry ranch seasoning and sriracha sauce. You can use a store-bought ranch seasoning or make your own using dry buttermilk, dried parsley, dried chives, garlic powder, onion powder, dried dill, salt and pepper.
The chicken in this recipe needs to cook for 25-30 minutes alongside the other veggies on the sheet pan. It’s a great weeknight dinner idea and since there’s hardly any prep involved, it’ll be ready in a flash.
Making this dish low carb is as simple as leaving out the potatoes! You may want to check on your packet of ranch seasoning as well if you’re really trying to watch your carbs, as there may be some hidden in different ranch seasoning brands. In place of potatoes, you can sub in some cauliflower or just leave the potatoes out altogether – there's so much in this recipe, you likely won't miss 'em!
Storing and reheating
You can store any leftovers in the fridge in glass meal prep containers for 4 to 5 days. I prefer to store it all in individual serving sizes – that way, all I have to do is pull one out of the fridge, reheat it and enjoy.
To reheat, sprinkle a little bit of water over top of the chicken and then reheat it in the microwave for 1-2 minutes.
Freezing this chicken
The chicken in this recipe will freeze just fine, but the veggies will definitely change texture and get all mushy, so I don't recommend freezing this dish. You can try, but it just won't be the most appealing thing to eat.
If you are concerned about too many leftovers, I suggest cutting the recipe in half and eating everything within a few days.
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More sheet pan recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls for your leftovers.
- And of course I get all my free-range chicken from Butcher Box!
- You can order ranch seasoning online.
Sriracha Ranch Sheet Pan Chicken
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts, diced
- 1 head broccoli, chopped
- 1 red pepper, chopped
- 1 carrot, sliced
- 1/2 bunch asparagus, chopped
- 1 small red onion, chopped
- 1/2 cup baby potatoes, chopped
- 2 cloves garlic minced
- 1 packet dry ranch seasoning
- 1 tsp Sriracha
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 400 F. Toss all ingredients together in a large bowl.
- Add everything to a large parchment-lined baking sheet and roast for 25-30 minutes, depending on how tender you want the veggies. Serve and enjoy!
Comments & Reviews
Melinda Marton says
If I eliminate the potatoes, what is the new carb content? Thanks!
Taylor Stinson says
Unfortunately I can’t recalculate the provided nutritional facts..you can try an app like MyFitnessPal to help with that!
Aurora Kaiser says
As with everyone else who has commented, this is awesome. We just used Brussels sprouts, cauliflower and red onion and poured heavy on the hot sauce. My husband said it is a “slam dunk”! So good!
Taylor Stinson says
Yay!!! Love the add-ins – so glad you liked it Aurora!
Stephanie says
Can I use ranch dressing instead of the dry packet?
Taylor Stinson says
Honestly I don’t think it would turn out the same at all Stephanie – you could try it but I can’t guarantee the results!
Kelly says
This recipe is absolutely delicious! I’ve made it for our lunches as part of my meal prepping and this will definitely be a staple from now on! Thanks for sharing!
Taylor Stinson says
I’m so happy to hear that Kelly, I’m so happy you like it!!! Thanks for sharing with me 🙂
Chasity says
Can this be frozen?
Taylor Stinson says
I haven’t tried it myself so can’t guarantee results but you could try!
Adrienne says
I want to try this, but I am worried about portion sizes. Any tips on how to determine a serving size?
Taylor Stinson says
Hi Adrienne – you divide the recipe in four. Usually I just mix it all together and do my best to eyeball it and separate it into four portions while it’s on the sheet pan itself and then store in four separate meal prep bowls. If you’re looking to get even distribution of the protein you could always cook the chicken on one side of the pan after seasoning and then divide the chicken into four bowls, and add the veggies/potatoes from there. Hope that’s helpful!
Cureene says
My tastebuds are a bit “delicate” and can’t tolerate spicy foods, so I used chili sauce instead of Sriracha sauce, because I was nervous that it might be too hot for me. It was good!! Also, aluminum foil works fine in place of parchment paper.
Taylor Stinson says
So happy you liked it Cureene!!! 🙂
Emily says
What if you don’t have the parchment paper?
Taylor Stinson says
That’s fine Emily! Just use a bit of extra olive oil so it doesn’t stick to the pan (I’d say 1-2 tsp extra)
Me says
Stupid question but… Do you need to pre cook the chicken?
Taylor Stinson says
No you don’t it all cooks at once 🙂
Julia says
I just made this tonight and it was delicious! Thanks for the recipe!
Taylor Stinson says
OMG yay!!! I’m so happy it turned out for you Julia! Thanks for letting me know 🙂