Italian chicken and broccoli on one sheet pan is the kind of weeknight dinner that practically cooks itself. Juicy chicken breasts, tender broccoli, sweet cherry tomatoes and red bell pepper roast together at 400 degrees F with olive oil, garlic powder and Italian seasoning, and the whole meal is ready in about 40 minutes with just one pan to wash.
The seasoning is simple on purpose. Garlic powder and Italian seasoning cling to the chicken and vegetables without burning, the tomatoes burst into a light sauce on the pan, and the broccoli picks up crisp, browned edges. If you want a balanced dinner with very little cleanup, this is a reliable one to keep in your regular rotation.
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Why This Works
Everything on the pan cooks at the same temperature, so there is no juggling burners or timing separate side dishes. The vegetables roast in the juices and olive oil that run off the chicken, which gives them far more flavor than steamed broccoli ever has.
Chicken breasts are lean, and the oven can dry them out if they sit too long. Spreading them in the center of the pan with the vegetables around them keeps the heat even, and checking the temperature with a thermometer means you pull them out at the right moment instead of guessing.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 3 cups broccoli florets, cut into similar sized pieces
- 1 cup cherry tomatoes
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
How to Make Italian Chicken and Broccoli
1. Heat the oven
Preheat the oven to 400 degrees F. Use a large rimmed sheet pan so the chicken and vegetables have room and roast instead of steam.
2. Arrange the pan
Place the chicken breasts in the center of the pan. Scatter the broccoli, cherry tomatoes and sliced red bell pepper around the chicken in a single layer. If your breasts are very thick, slice them in half horizontally so they cook at the same speed as the vegetables.
3. Season and toss
Drizzle the olive oil over the chicken and vegetables. Sprinkle the garlic powder, Italian seasoning, salt and pepper over everything. Toss the vegetables with your hands so each piece is lightly coated, then spread them out again.
4. Roast
Bake for 25 to 30 minutes, until the chicken reaches 165 degrees F in the thickest part and the broccoli is tender with browned edges. The tomatoes should be soft and starting to burst.
5. Rest and serve
Let the chicken rest on the pan for about 5 minutes before slicing. Spoon the pan juices over the plate so none of the flavor is left behind.
How to Serve
The pan has plenty of vegetables, so you only need a simple starch to round out the meal. A basket of quick cheesy garlic bread is perfect for mopping up the juices. For something heartier, add a tray of easy roasted potatoes that can share the oven if you stagger the pans.
If you want even more vegetables, a dish of roasted vegetables fits the Italian flavors well, and perfect roasted asparagus makes an elegant side when you are serving guests. The original recipe also suggests quinoa or rice, which soak up the pan juices nicely.
How to Store and Reheat
Cool leftovers quickly and refrigerate them in an airtight container within two hours of cooking. Keep the chicken and vegetables together if you plan to eat them within three days, and reheat gently until steaming hot, to 165 degrees F.
The broccoli softens as it sits, so reheating in a skillet or in the oven gives better texture than the microwave. If you plan to freeze portions, freeze them in a sealed container and expect the vegetables to be softer after thawing.
Tips and Variations
Chicken breasts vary a lot in size, so a thermometer is the best way to know when dinner is done. The USDA recommends cooking poultry to 165 degrees F, and you can read the guidance in this USDA FSIS safe internal temperature guide.
For more flavor, marinate the chicken in olive oil, garlic powder and Italian seasoning for a few hours before baking. You can also swap in other vegetables such as zucchini, green beans or red onion, as long as you cut them to a similar size. A squeeze of lemon over the finished pan brightens everything, and a sprinkle of grated Parmesan in the last few minutes adds a savory finish.
FAQ
What temperature should chicken breast reach on a sheet pan?
Chicken should reach 165 degrees F in the thickest part. Check with an instant read thermometer rather than relying on color or cooking time alone, since breast size changes the timing.
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well and stay a little juicier. They may need a few extra minutes, so check the temperature before taking the pan out.
How do I keep the broccoli from burning?
Cut the florets to a similar size, coat them lightly in oil and spread them in one layer. If your oven runs hot, move the pan to a lower rack or add the broccoli partway through roasting.
Can I use frozen broccoli?
Fresh broccoli gives the best browning. Frozen florets release more water, so thaw and pat them dry first, and expect softer results.
Can I prep this ahead?
You can slice the vegetables and season the chicken in advance, then keep everything covered in the refrigerator until you are ready to bake. Arrange it on the pan just before it goes into the oven.
Sheet Pan Italian Chicken and Broccoli
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 3 cup broccoli florets cut into similar sized pieces
- 1 cup cherry tomatoes
- 1 red bell pepper sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Preheat the oven to 400 degrees F and use a large rimmed sheet pan.
- Place the chicken breasts in the center of the pan and scatter the broccoli, cherry tomatoes and sliced red bell pepper around them in a single layer.
- Drizzle with the olive oil and sprinkle the garlic powder, Italian seasoning, salt and pepper over everything. Toss the vegetables to coat.
- Bake for 25 to 30 minutes, until the chicken reaches 165 degrees F in the thickest part and the broccoli is tender with browned edges.
- Rest the chicken for about 5 minutes before slicing and spoon the pan juices over each plate.
