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:
- Sweet potato
- Bell peppers
- Green beans
- Scallions (cut into large pieces, not finely chopped)
- Cherry tomatoes
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
- 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
- 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!