Sheet Pan Ranch Chili Lime Chicken and Peppers – 🌶️😋🙌 The EASIEST most flavorful chicken recipe you’ll ever make! Combined and cooked on a single sheet pan in less than 30 minutes. The chicken turns out juicy and flavorful, and the peppers are crisp-tender for the perfect healthy weeknight dinner!
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Easy Chili Lime Chicken and Peppers with Ranch
The flavors of this chicken dish always bring me back to time spent in Mexico over one of my daughter’s winter breaks. Bright, savory, and perfectly spiced, It’s an easy, 30-minute sheet pan meal.
Even better, cleanup is as easy as tossing away the foil! It’s a lifesaver on busy nights.
I coat the chicken with the new Hidden Valley® Simply Ranch Chili Lime Ranch. Made with no artificial preservatives, flavors, or colors, it has a great Ranch taste with a bit of a twist.
Left to marinate overnight, the chicken is infused with bold flavor and becomes unbelievably tender. All you have to do is arrange the ingredients on a baking sheet, and pop them in the oven the next day!
You’ll have a meal that tastes like it took all day to make! Easy breezy.
This recipe was a hit with my whole family and is guaranteed to become a staple in your dinner rotation.
Love Sheet Pan Chicken Recipes?
My 25-minute sheet pan chicken fajitas taste just like your favorite restaurant version but are healthier and easy to customize at home!
Or, my 20-minute oven-baked chicken breasts recipe is a failproof, fuss-free main course that pairs well with all your favorite sides and makes for excellent meal prep!
Ingredients in This Chili Lime Chicken and Peppers Recipe
This high-protein recipe is big on flavor and comes together with just a handful of ingredients. Here’s everything you’ll need to get cooking:
- Boneless skinless chicken breasts
- Hidden Valley® Simply Ranch Chili Lime Ranch – Feel free to substitute any flavor or brand of Ranch dressing you like best. If you use regular Ranch, you can amp up the flavor of the marinade with warm spices like onion powder, garlic powder, cayenne pepper, and paprika
- Fresh lime juice
- Bell peppers – I use red and yellow peppers, but any color or combination of colors will work
- Fresh cilantro
- Salt and pepper
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Sheet Pan Chili Lime Chicken and Peppers
For the best results, prepare the ingredients a day in advance. Then, assemble everything when you’re ready to bake. This is an overview of the recipe. Be sure to consult the recipe card below for the complete details.
- Combine the chicken, Ranch, and lime juice in a bag, tossing to coat the chicken.
- Refrigerate the chicken in the chili lime chicken marinade up to overnight.
- Arrange the chicken and sliced peppers on a greased baking sheet lined with aluminum foil. Drizzle the ingredients with olive oil.
- Bake in a preheated oven until the peppers are crisp-tender and the chicken cooks through.
- Garnish with cilantro, salt, and pepper, and serve immediately on its own in tacos, burritos, or with your favorite side dishes!
Grill Option
If you love a slightly charred taste, feel free to grill the chicken instead. Follow the directions, marinating it as normal. Then, heat a grill pan or grill to medium heat, and cook the chicken for 5-7 minutes on each side or until cooked through. Let it rest for about 5 minutes before serving, and enjoy!
If you want to include the peppers, you can even use this chili lime chicken recipe to make chicken skewers. Just make sure to soak wooden skewers in water before grilling.
What to Serve with Ranch Chili Lime Chicken
Storage:
In the Refrigerator: This recipe will keep fresh in an airtight container in the fridge for up to 5 days.
In the Freezer: This recipe will keep airtight in the freezer for up to 3 months. The veggies will lose some of their crispness upon freezing and thawing, but I don’t mind.
Reheating: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed. However, you can use your stovetop or whatever is best suited for you.
Recipe FAQs
Yes! I prefer to use chicken breasts because they’re leaner and absorb the flavors of the marinade more easily, but boneless skinless chicken thighs will also work. Just make sure to adjust the baking time as needed.
The cooking time will vary based on the size of your chicken. However, you’ll know your chicken is done baking when it reaches an internal temperature of 165ºF when measured with a meat thermometer.
No! The chili seasoning in the Ranch adds a bit of a kick, but the creaminess of the dressing prevents it from being spicy. That said, if you love a bit of heat, you can always amp up the spice with extra chili powder, red pepper flakes, or hot sauce.
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Sheet Pan Chili Lime Ranch Chicken and Peppers
Equipment
- 1 Baking Sheet
Ingredients
- 3 or 4 boneless skinless chicken breasts, about 1.50 pounds total
- ½ cup Hidden Valley® Simply Ranch Chili Lime Ranch
- 2 tablespoons lime juice
- 2 bell peppers, I used red and yellow; other colors may be substituted, sliced into 1/2-inch wide strips
- 1 tablespoon olive oil
- 2 to 3 tablespoons fresh cilantro, optional for garnishing
- salt and pepper, optional and to taste
Instructions
- To a large ziptop bag, add the chicken, Hidden Valley® Simply Ranch Chile Lime Ranch, lime juice, seal bag, and squish contents around to distribute evenly. Place bag in refrigerator to marinate for at least 15 minutes, or overnight.
- When ready to bake, preheat oven to 425F, line a baking sheet with aluminum foil, spray with cooking spray, and place chicken on baking sheet.
- Add the bell peppers next to the chicken, evenly drizzle with olive oil, and bake for about 25 to 30 minutes, or until peppers are crisp-tender and chicken is cooked through (internal temp of 165F). Baking time will depend on thickness of chicken; bake as necessary and until done. Note – Peppers will release their juices as the bake; before the photos I simply drained off the juice from the pan.
- Optionally garnish with cilantro, salt, pepper, and serve immediately. Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.
Notes
– Reheating: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed. However, you can use your stovetop or whatever is best suited for you.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Chicken Recipes:
My Favorite Easy Chicken Recipes are ALL HERE
Buffalo Chicken Burrito Bowls – Juicy chicken along with your favorite burrito ingredients served in a bowl! Pile the toppings sky high and not worry about a wrap breaking, plus it’s a little healthier!! Easy and ready in 15 minutes!
Easy 15-Minute Ranch Chicken and Vegetable Skillet – When you need a fast and easy dinner, this recipe is a keeper! Bold ranch flavor, adaptable to be made with your favorite veggies, and it’s healthy!
Chicken Tortilla Lettuce Wraps – Filled with Mexican flavors, there’s taco-seasoned chicken, tomatoes, corn, peppers, cilantro, and cheese! Easy, healthy, ready in 10 minutes, and a family favorite!
Lime Cilantro Chicken with Mixed Rice and Black Beans – Easy, one skillet, 15-minute meal! Tons of textures and bold flavors in every bite! The lime makes this dish just pop!
Avocado, Black Bean and Corn Salad with Lime-Cumin Vinaigrette – Everything tastes better with avocado! Easy, healthy and tons of flavor!
Cheesy Chicken Enchilada Quinoa – All the flavor of chicken enchiladas, minus the work of rolling them!! Juicy chicken, corn, black beans, peppers, and loads of melted cheese! Easy, one-skillet, and ready in 30 minutes!!
Easy 30-Minute Chicken Fajitas – Make restaurant-style fajitas at home in just 30 minutes! Juicy chicken, caramelized onions, and bell peppers pack so much flavor! This easy recipe will go into your regular rotation!
Sheet Pan Italian Chicken and Vegetables – Fast, easy, one pan recipe that’s full of flavor from balsamic, Italian seasoning, Parmesan cheese, and basil! The chicken is so tender, juicy, and moist!
Post is brought to you by Hidden Valley Ranch. The recipe, images, text, and opinions expressed are my own. #RanchOut #SimplyRanch #ad
This is a sponsored conversation written by me on behalf of Hidden Valley® Ranch. The opinions and text are all mine.
This chicken was great Averie! I was so happy to find the chili ranch dressing at Kroger this am. It’s pretty thick so the extra lime juice was perfect for a little extra tang and to thin it out. We did everything on the grill and I need to remember to do peppers that way more often!
Oh wow, so happy you found this at Kroger this morning and that you made it tonight! Perfect Friday night dinner on the grill! Glad you loved it and everything worked out great!
Averie is this chili ranch dressing hot and spicy? With chilies in it, I guess so. I never put chilies in anything as the heat destroys the flavor, at least for us. The cucumber and basil one sounds nice so I suppose I could use that instead? Thanks for your response.
The dressing is not spicy no, you’re safe ?
hey girl- this looks amazing!
I love that ranch! What a great idea to marinate the chicken in it. I still have a bottle…I’ll have to try it!
Awesome, give it a whirl! It stayed so juicy this way!
Ooh, lime-flavored anything always gets my vote. I have not before heard of the chili lime ranch. Thanks for another easy dinner option.
It’s a new product and yes, makes for an easy dinner option!
I totally agree–this would be great on the grill!! I usually start making my grocery list early in the week….chicken, peppers and that dressing will be on it. This looks so easy and delicious!
I love that you’re already planning to make this! Keep me posted! :)