Keto Sheet Pan Crispy Ranch Chicken is delicious, crispy, almond flour breaded chicken and veggies seasoned with ranch mix. A low carb savory weeknight dinner made all in one pan.
I love sheet pan dinners… so easy, so simple and did I mention EASY! In my humble opinion, sheet pan dinners are one of the greatest things ever to help put a meal on the table. Everything done at the same time with only one pan to clean up…it’s a thing of beauty. And with only 7 net carbs per serving, this Keto Sheet Pan Ranch Chicken with Broccoli is a tasty no-guilt meal everyone will love.
When I first started making meals on a sheet pan, sometimes I got the timing wrong…burned green beans anyone. But what’s a little char among friends…right? Once I figured out that everything doesn’t have to go on the sheet pan at the same time, it was easy. For this recipe, the chicken and veggies all cook for the same amount of time, so it couldn’t be simpler.
HOW TO MAKE SHEET PAN CRISPY RANCH CHICKEN AND BROCCOLI
There are basically 3 steps to making this Keto Sheet Pan Crispy Ranch Chicken recipe. Nothing complicated or fussy…really, who needs that kind of grief? Here’s how you do it:
- Cut the chicken breasts in half lengthwise to make thin cutlets. Mix up the egg and ranch seasoning in a bowl with a little water, and dump the almond flour in a second bowl. Coat the chicken in the egg mix, then coat with almond flour. Set chicken pieces on a greased rimmed sheet pan. Let the breasts sit for 5 minutes while prepping the veggies. This will let the coating set.
- In another bowl, add the broccoli and radishes. Sprinkle with ranch seasoning then drizzle with olive oil. Toss to coat then spread in a single layer on the sheet pan with the chicken.
- Bake in the oven for about 25 minutes, flipping both the chicken and veggies at the half way point. Enjoy!
INGREDIENTS NEEDED TO MAKE SHEET PAN CRISPY RANCH CHICKEN AND BROCCOLI
- Chicken Breasts – I used 2 boneless, skinless chicken breasts for this recipe, about 1-1/2 pounds worth. They were thick, so I cut them in half to make cutlets to serve 4 people. Making them thin reduces the cooking time by about half.
- Egg – if you only have medium or extra large eggs, still use 1 egg.
- Ranch Seasoning – ranch is a favorite at our house, so I buy the seasoning mix by the jar.
- Almond Flour – use blanched almond flour if you have it. I’ve also made this recipe with coconut flour and it turned out delicious.
- Olive Oil – vegetable oil is fine if that’s what you got!
- Broccoli Florets – fresh broccoli florets were used to make this…but frozen can be substituted. Watch the cooking time though, they may get done before the chicken.
- Radishes – this recipe is totally adaptive. Onions, bell peppers and cauliflower are all great substitutes for the veggies.
MORE EASY OVEN CHICKEN RECIPES
Keto Sheet Pan Ranch Chicken with Vegetables
- Preheat oven to 400°F. Grease or spray with non-stick cooking spray a large rimmed sheet pan.
- In a shallow bowl, mix egg, 1 tablespoon of ranch seasoning and 1 tablespoon water until combined. In another shallow bowl, add almond flour.
- Lay chicken breasts flat and cut in half lengthwise, to make thin chicken cutlets. Working one at a time, dip chicken breast into egg mixture, coating both sides. Let excess drip back into bowl. Then roll in almond flour, coating both sides. Place on one side of prepared baking sheet. Repeat with remaining chicken breasts. Let the coated breasts sit for 5 minutes to set the breading.
- Into large bowl, add broccoli and radishes. Drizzle with remaining olive oil and sprinkle with 1 tablespoon ranch seasoning mix. Toss to coat. Spread onto baking sheet in single layer next to chicken.
- Bake in preheated oven for 12 minutes. Turn chicken and vegetables over. Continue to bake another 12 to 15 minutes until chicken is golden and vegetables are tender. Chicken is done when reaches at least 165°F on instant read thermometer.
- For a crispier crust, remove vegetables from pan and place chicken under broiler for 1 – 2 minutes until crust starts to brown. Transfer to serving platter and garnish with chopped parsley, sea salt and black pepper.
NUTRITION INFORMATION PER SERVING
© Copyright Christine Mello for Holistic Yum. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
If you made this recipe, please leave a comment and rating below. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!