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- Chicken and Marinade Ingredients - 4 boneless, skinless chicken breasts - 1 cup buttermilk - Coating Ingredients - 1 cup panko breadcrumbs - 1/2 cup grated Parmesan cheese - 2 tablespoons ranch seasoning mix - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/2 teaspoon black pepper - Vegetables and Seasonings - 2 cups broccoli florets - 2 cups baby carrots - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) To make this dish, start with fresh, high-quality chicken. The buttermilk makes the chicken tender and flavorful. The panko breadcrumbs add a nice crunch. Using grated Parmesan gives a rich taste. For the veggies, I love using broccoli and baby carrots. They hold up well in the oven and get nicely roasted. Olive oil helps them cook perfectly. You can also add fresh parsley at the end for a pop of color and freshness. This recipe is easy to adapt. You can swap in other veggies or proteins based on your taste. Just remember to keep the cooking times in mind for each ingredient. Enjoy your cooking journey! Marinating Process Start by marinating the chicken breasts in buttermilk. This step makes the chicken tender and juicy. Use a deep bowl and make sure the chicken is fully submerged. Let it sit for at least 30 minutes. For best results, marinate overnight in the fridge. This extra time allows more flavor to soak in. Coating the Chicken with Breadcrumb Mixture Once marinated, take the chicken out. Let the excess buttermilk drip off. In another bowl, mix panko breadcrumbs, grated Parmesan, ranch seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well to combine everything. Dredge each chicken piece in the breadcrumb mix. Ensure every part is coated well. This coating will create a nice crispy crust when baked. Tossing Veggies with Olive Oil and Seasonings Next, grab your broccoli and baby carrots. In a separate bowl, toss these veggies with olive oil, salt, and pepper. Make sure they are evenly coated. This step adds flavor and helps them roast nicely. Arranging on Sheet Pan Now it's time to arrange the chicken and veggies on the sheet pan. Place the breaded chicken on one side. Spread the tossed veggies on the other side. This keeps them from overlapping, ensuring even cooking. Oven Temperature and Timing Preheat your oven to 425°F (220°C). Once preheated, place the sheet pan in the oven and bake for 25-30 minutes. The high heat will help everything cook fast and evenly. Checking for Doneness To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). The chicken should look golden brown. The veggies will be tender and slightly caramelized. If everything looks good, it’s time to take it out! Overnight vs. Quick Marinade Marinating chicken is key for taste. You can marinate for 30 minutes, but overnight gives best flavor. The longer soak helps chicken absorb the buttermilk. This makes it juicy and tender. Flavor Enhancements Want more flavor? Add fresh herbs like thyme or rosemary to your marinade. You can also squeeze in lemon juice. This adds a zesty kick. Ensuring Even Coating For a crisp crust, coat chicken well. Dip in buttermilk first, then cover it in the breadcrumb mix. Press the crumbs gently to stick. This way, every bite is crunchy. Substitutions for Breadcrumbs Out of panko? Use crushed crackers or cornflakes instead. They give a nice crunch too. Gluten-free? Try almond flour or gluten-free breadcrumbs. Ideal Vegetable Combinations Broccoli and carrots work great together. You can add bell peppers or zucchini for more color and taste. Just remember to cut them evenly for even cooking. Tips for Tenderness and Flavor Toss veggies in olive oil well. This helps them roast nicely. Season with salt and pepper for flavor. If you want more, sprinkle garlic powder or Italian herbs. This makes them taste amazing! {{image_2}} You can switch chicken breasts for thighs. Thighs stay moist and add rich flavor. You can also use tofu for a plant-based choice. Press and cube the tofu before marinating. For seafood lovers, fish like salmon works well. It cooks fast and pairs great with ranch flavors. Feel free to change the veggies based on what’s in season. Zucchini, bell peppers, or asparagus can add color and taste. You can also mix in sweet potatoes for a sweet touch. For extra flavor, add garlic cloves or cherry tomatoes. They roast well and bring brightness to the dish. Experiment with different seasonings to change the flavor. Try taco seasoning for a spicy kick. You can also swap the ranch mix for Italian herbs. For a twist, brush the chicken with a teriyaki sauce. This adds a sweet and savory taste. Each variation brings new life to this easy sheet-pan meal. - Refrigeration Guidelines Allow the chicken and veggies to cool. Place them in an airtight container. Store in the fridge. They will stay fresh for up to three days. - Best Practices for Freezing To freeze, let the dish cool completely. Use freezer-safe bags or containers. Label them with the date. They can last up to three months in the freezer. Thaw in the fridge before reheating. - Oven vs. Microwave The oven gives the best results. Preheat to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes. The microwave is quicker but may not keep the texture. Heat on medium for 2-3 minutes. Check to make sure it’s warm throughout. - How Long It Lasts in the Fridge In the fridge, the dish lasts for three days. Always check for freshness before eating. If it smells off, throw it away. - Signs of Spoilage Look for changes in color or texture. If the chicken feels slimy or the veggies are mushy, discard them. Always trust your senses; if in doubt, don’t eat it. To check if your chicken is done, use a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C). This ensures it is safe to eat. Look for clear juices when you cut into the chicken. If the juices run clear, your chicken is cooked. Yes, you can prepare this recipe ahead. Marinate the chicken in buttermilk the night before. This adds great flavor and tenderness. Keep the marinated chicken in the fridge until you are ready to bake. For veggies, you can chop and toss them with oil and spices ahead of time too. You can serve this dish with various sides. Some tasty options include: - Rice or quinoa - Mashed potatoes - Garlic bread - A fresh salad For sauces, consider ranch dressing or a tangy vinaigrette. These pair nicely with the flavors. Now you know how to make Sheet-Pan Parmesan Ranch Chicken with Veggies. We covered all the key ingredients, steps, and helpful tips. From the marinating process to the right baking time, you have the tools you need. Don't forget the variations and storage info to keep meals fresh. You can explore different proteins, veggies, and flavors. Whether for a busy night or meal prep, this recipe fits perfectly. Enjoy your cooking journey and create delicious meals with ease.

Sheet-Pan Parmesan Ranch Chicken and Veggies

Discover the deliciousness of Sheet-Pan Parmesan Ranch Chicken and Veggies, an easy recipe perfect for busy weeknights. Juicy chicken breasts are marinated in buttermilk, coated in a crispy Parmesan ranch mixture, and paired with vibrant broccoli and baby carrots. This one-pan meal is simple to prepare and packed with flavor. Click through to explore the full recipe and bring this mouthwatering dish to your table!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup buttermilk

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

2 tablespoons ranch seasoning mix

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups broccoli florets

2 cups baby carrots

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a deep bowl, marinate the chicken breasts in buttermilk for at least 30 minutes to tenderize and infuse flavor. For best results, marinate overnight in the refrigerator.

      In another bowl, combine panko breadcrumbs, grated Parmesan, ranch seasoning mix, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to combine.

        Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece in the breadcrumb mixture, ensuring they are fully coated.

          Place the breaded chicken on one side of the prepared sheet pan.

            In a separate bowl, toss broccoli florets and baby carrots with olive oil, salt, and pepper until evenly coated. Arrange the veggies on the other side of the sheet pan.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C) and the veggies are tender.

                Once done, let the chicken rest for about 5 minutes before slicing.

                  Serve the chicken topped with fresh parsley and accompanied by the roasted vegetables.

                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4