Sheet Pan Cheesy Buffalo Chicken & Ranch
with Cauliflower & Garlic Butter Breadsticks
Active:
10m
Total:
35m
Breadcrumbs, melty cheese, mayo, and spicy buffalo sauce create a decadent topping for tender chicken breasts, which bake until crispy alongside cauliflower florets. Cooling ranch is the perfect drizzle on top.
Details
Breadcrumbs, melty cheese, mayo, and spicy buffalo sauce create a decadent topping for tender chicken breasts, which bake until crispy alongside cauliflower florets. Cooling ranch is the perfect drizzle on top.
Nutrition per serving
54g Protein / 4g Fiber / 890 Calories
45g Of Protein
Ingredients
2 each
Boneless, Skinless Chicken Breasts
8 oz
Cauliflower Florets
4 each
Baked Garlic Breadsticks
3 tbsp
Ranch Dressing
4 tbsp
Buffalo Sauce
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
¼ cup
Panko Breadcrumbs
1 oz
Garlic & Herb Flavored Butter
2 tbsp
Mayonnaise
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. In a bowl, combine the breadcrumbs, cheddar and monterey jack, mayonnaise, and as much of buffalo sauce as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper if desired. Stir to combine.
step 2
Bake the chicken & cauliflower
Line a sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the sheet pan. Evenly top with the cheesy breadcrumb mixture. Transfer the cauliflower to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 18 to 22 minutes, or until the cauliflower is browned and tender when pierced with a fork and the chicken is cooked through. Remove from the oven.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 3
Make the breadsticks & serve your dish
Once the chicken and cauliflower have baked about 15 minutes, place the breadsticks on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Bake 3 to 5 minutes, or until lightly browned and toasted. Transfer to a work surface. Evenly spread or brush the softened butter onto the toasted breadsticks. Serve the baked chicken and cauliflower with the finished breadsticks. Drizzle the chicken with the ranch dressing. Enjoy!
Instructions
step 1
Prepare the ingredients
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. In a bowl, combine the breadcrumbs, cheddar and monterey jack, mayonnaise, and as much of buffalo sauce as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper if desired. Stir to combine.
step 2
Bake the chicken & cauliflower
Line a sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the sheet pan. Evenly top with the cheesy breadcrumb mixture. Transfer the cauliflower to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 18 to 22 minutes, or until the cauliflower is browned and tender when pierced with a fork and the chicken is cooked through. Remove from the oven.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 3
Make the breadsticks & serve your dish
Once the chicken and cauliflower have baked about 15 minutes, place the breadsticks on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Bake 3 to 5 minutes, or until lightly browned and toasted. Transfer to a work surface. Evenly spread or brush the softened butter onto the toasted breadsticks. Serve the baked chicken and cauliflower with the finished breadsticks. Drizzle the chicken with the ranch dressing. Enjoy!
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