Chicken Bacon Ranch Sheet Pan Dinner
This dinner is truly a marvel. So simple to make and the family devours it every time. It all comes together in one sheet pan in minutes. And we all know the chicken bacon ranch combination is a true winner. We added broccoli to the pan to make it a complete meal.
The process of this chicken recipe is quite simple. You will start by marinating the chicken strips in your buttermilk ranch marinade. Then begin by par roasting the small broccoli florets and bacon together on the sheet pan. I tossed the broccoli in a little olive oil, salt and pepper. That’s all you need because the bacon will add flavor to the dish. While that’s happening, prepare your panko crumble for chicken dredging.
The ranch sauce really pulls together and make this dish a home run. Do not skip it! You can use sour cream or Greek yogurt as the base. If you like this dish you will love my Cheesy Chicken Veggie Sheet Pan Dinner or my Sheet Pan GREEK Chicken Meatballs and Veggies.
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Chicken Bacon Ranch Sheet Pan Dinner
Equipment
- medium mixing bowl
- small mixing bowl
Ingredients
Chicken Marinade:
- 1½ lbs chicken breasts, cut into thick strips
- 1 cups buttermilk
- 1/2 tsp each dried chives, dill weed, Italian herb blend, onion powder + garlic powder
- 1 tsp each salt + pepper, to taste
Sheet Pan:
- 5 cups broccoli florets
- 2 tbs olive oil
- salt + pepper, to taste
- 3 strips bacon, cut into large squares
Chicken crust:
- 3/4 cup panko breadcrumbs (or almond flour)
- 1/3 cup grated parmesan
- 1/4 tsp each Italian herb blend, dried dill, garlic powder, onion powder + salt
- 1/2 cup Mexican-blend cheese
Homemade Ranch Dip:
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup kewpie mayo
- 2 tbs milk
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- black pepper, to taste
- 1 tbs fresh chives
Instructions
- Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.
Chicken Marinade:
- In a medium bowl, whisk together the marinade ingredients and add the chicken strips into the marinade for an half an hour or overnight.
Sheet pan:
- To the rimmed baking sheet, add the broccoli, oil, salt and pepper to taste and toss to coat. Add bacon to the pan and bake for 15 minutes.
Chicken Crust:
- Mix together the breadcrumbs, grated parmesan and all the seasonings in a shallow plate.
- One at a time, grab the chicken tenders directly out of the marinade (allowing excess to drip off) and dredge into the panko crumble. Place in between the broccoli and bacon on the sheet pan. Bake for 17-20 minutes (depending on thickness of your chicken pieces). Make sure the internal temperature of the meat is 165℉ or above in the thickest part of the pieces. Add the shredded cheddar cheese to the top of each chicken piece and place back in the oven for 3 minutes to melt.
Homemade Ranch:
- In a small bowl, stir together the sour cream, mayo, milk, seasonings and herbs. Taste and adjust flavors if needed.
Notes
- Store leftovers in an airtight container in the fridge up to 4 days.
- To make this dish Gluten Free, make sure you use ALMOND FLOUR instead of panko breadcrumbs in the chicken coating.
- If you dont have buttermilk for the marinade, simply sub in milk.
Nutrition
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