Chicken, broccoli and cherry tomatoes are tossed with olive oil, garlic and Italian seasoning and roasted together on one sheet pan. The tomatoes burst and make a light sauce for everything else.
It’s a healthy dinner from a short list of ordinary ingredients, part of our week of dinners from 10 ingredients. Broccoli can be swapped for whatever vegetable is cheapest that week.
Ten minutes of prep, 25 minutes in the oven.
Ingredients and Swaps
- Chicken: Breast, cut into 1-inch pieces. Thighs also work.
- Broccoli: Florets cut to a similar size as the chicken. Green beans, zucchini or cauliflower are easy swaps.
- Cherry tomatoes: They soften and release their juices as they roast.
- Seasoning: Garlic, Italian seasoning and paprika.
- Rice: Optional, for serving.
Tips for One-Pan Chicken and Vegetables
- Cut everything the same size. One-inch pieces of chicken and broccoli finish at the same time.
- Use a large pan. Spread everything in a single layer. Use two pans if it’s crowded.
- Toss in a bowl first. It coats everything evenly with oil and seasoning.
- Check the chicken. It’s done at 165°F, with no pink in the center.
- Broil at the end. Two minutes under the broiler adds some char.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $9.01 from Walmart, $8.28 from ALDI · Per Serving – $2.07 to $2.25
One-Pan Chicken, Broccoli & Tomatoes
Ingredients
Method
- Preheat the oven to 400°F and line a large sheet pan with parchment.
- In a large bowl, toss the chicken, broccoli, and cherry tomatoes with olive oil, garlic, Italian seasoning, paprika, salt, and pepper.
- Spread everything in a single layer on the sheet pan (use two pans if crowded).
- Roast 20–25 minutes, stirring halfway, until the chicken is cooked through and the broccoli is charred at the edges.
- Serve over brown rice, if desired, spooning any pan juices over the top.
Notes
- Add a pinch of chili flakes before roasting for heat.
- Swap broccoli for any vegetable you have.
- Broil the last 2 minutes for extra char.
- Chicken thighs work great and stay extra juicy.
How to Serve It
Over brown rice, pasta or couscous, with a squeeze of lemon. For more one-pan chicken dinners, see Sheet Pan Chicken and Veggies and Baked Chicken Thighs with Roasted Veggies.
Storage and Reheating
- Refrigerate in an airtight container for up to 4 days.
- Reheat in the microwave or a skillet with a splash of water until hot.
- It makes a good meal-prep lunch, portioned over rice.
More budget dinners: 10 Cheap Meals for Two and 10 Cheap Meals for 4 Under $10.
One-Pan Chicken Questions
Can I use frozen broccoli?
Yes. Add it frozen. It will be softer and less browned than fresh.
Can I marinate the chicken?
Yes. Toss everything with the oil and seasoning up to 8 hours ahead and keep it in the fridge.
