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Sheet pan of roasted chicken, broccoli, and cherry tomatoes

One-Pan Chicken, Broccoli & Tomatoes

Juicy chicken, charred broccoli, and blistered cherry tomatoes roasted on a single sheet pan with garlic and Italian seasoning. Minimal cleanup, maximum flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1¼ pounds chicken breast cut into 1-inch pieces
  • 4 cups broccoli florets
  • 1½ cups cherry tomatoes
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1½ teaspoons Italian seasoning
  • ½ teaspoon paprika
  • Salt and black pepper to taste
  • 2 cups cooked brown rice for serving, optional

Method
 

  1. Preheat the oven to 400°F and line a large sheet pan with parchment.
  2. In a large bowl, toss the chicken, broccoli, and cherry tomatoes with olive oil, garlic, Italian seasoning, paprika, salt, and pepper.
  3. Spread everything in a single layer on the sheet pan (use two pans if crowded).
  4. Roast 20–25 minutes, stirring halfway, until the chicken is cooked through and the broccoli is charred at the edges.
  5. 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.