Chicken Bacon Ranch Sheet Pan Dinner

This chicken bacon ranch sheet pan dinner is a super simple side dish for busy weeknights.

I used to be OBSESSED with the chicken bacon ranch sub from Subway, So this recipe is reminiscent of those flavours, but with added nutrition from the mushrooms and Brussels sprouts. If you'd like to make your ranch dressing with this seasoning, mix 1/2 cup of mayo and 1/2 cup Greek yogurt (or sour cream) with 1 tbsp of the ranch seasoning. Cover and refrigerate for a couple hours for best flavour.

Chicken Bacon Ranch Sheet Pan Dinner

Serves 3-4

What you'll need:

Ranch Seasoning 4 tbsp parsley flakes

1 tbsp onion powder

1 tbsp dried dill

2 tsp garlic powder

2 tsp dried chives

2 tsp kosher salt

Sheet-Pan Dinner

2 tbsp extra virgin olive oil, divided

2 tbsp ranch seasoning, divided

4-6 boneless, skinless chicken thighs, cut into large chunks

4 slices bacon, cut into 2-inch-thick chunks

3 portobello mushroom caps, gills removed, and sliced into 2-inch-thick pieces

1 lb Brussels sprouts, trimmed and cut in half

2 scallions, thinly sliced

Ranch dressing, for serving (optional)

Steps:

Preheat the oven to 400°F, and line 2 large baking sheets with parchment paper. Set aside.

Add all the ranch seasoning ingredients to a glass jar, secure with a lid, then shake to combine.

Skatter the prepped chicken, bacon, mushrooms, and Brussels sprouts between the two baking sheets, and drizzle 1 tbsp extra virgin olive oil over each baking sheet with vegetables, followed by 1 tbsp ranch seasoning over each tray. Toss to coat the vegetables and chicken in the olive oil and seasoning.

Roast for 25-30 minutes, flipping halfway through, until chicken is cooked to an internal temperature os 165F.

Garnish with sliced green onion and serve drizzled with ranch dressing, if desired

Enjoy, my friends!