Sheet Pan Chicken Diavolo

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Easy chicken diavolo has a bold herb seasoning with a bright burst of lemon and fiery red pepper flakes. Roasted on a sheet pan with fresh broccoli, this is a quick low carb dinner but would also be delicious served over pasta, rice, or potatoes.

A platter of chicken and broccoli is heavily seasoned with lemon wedges on the side.

As we move through spring into summer, I love to turn to Mediterranean recipes now that the markets are filled with better fresh produce.

This deliciously spicy chicken diavolo recipe has a bold seasoned marinade for the chicken tenderloins and fresh broccoli florets.

Once roasted, you toss it with chopped peperonicini peppers tossed with fresh lemon zest.

I served it alongside a simple rice side dish for my family but it is so versatile there are several ways you could enjoy it for a lighter family dinner. Be sure to check out the serving suggestions below.

Why This is the Best Recipe

I love easy baked chicken recipes but I think this is the best chicken diavolo recipe because:

  1. Spicy, but NOT Too Spicy: There is a lot of flavor here and it might make your nose run just a little bit but the spice level was not intolerable for my kids.
  2. Easy to Prep: You could use this to make your own meal kit in minutes.
  3. Fresh and Nutritious: As with most Mediterranean dishes, this is a meal you're going to feel great about serving your family.


The ingredients to make chicken diavolo are on the counter.

This light dinner only needs a few pantry items for big flavor:

  • Chicken Tenderloins: These thin boneless, skinless chicken pieces cook very quickly alongside the broccoli. If you prefer to use chicken breasts, you will want to chop them into smaller pieces so they cook faster.
  • Fresh Broccoli: I think fresh broccoli roasts better than frozen broccoli which adds moisture to the pan as it thaws.
  • Lemon
  • Jarred Peperoncini: You can find these in the pickled products section of your grocery store.
  • Olive Oil
  • Minced Garlic
  • Dried Thyme
  • Dried Oregano
  • Crushed Red Pepper Flakes
  • Salt and Pepper

Prep the Seasoning

It is going to feel like a lot of seasoning for this recipe, because it really is.

This recipe has a big bold flavor.

Add the minced garlic, dried thyme, oregano, and crushed red pepper flakes to a small mixing bowl. Sprinkle the salt and pepper in and stir.

The spices are in a mixing bowl with olive oil.

Add two tablespoons of olive oil and stir it together to form a very thick paste.

Prep the Chicken

Spread half of the spice mixture over the chicken pieces and toss them together to coat.

The chicken tenderloins will be very heavily seasoned like this:

The chicken has been seasoned with the spices.

Prep the Broccoli

Add the remaining two tablespoons of olive oil to the seasoning and drizzle it over the broccoli florets.

Place the chicken on one half of a large roasting sheet and spread the fresh broccoli in an even layer on the other side.

The chicken and broccoli have been seasoned and spread on a sheet pan.

Cooking Instructions

Preheat the oven to 450°F.

Roast the chicken and broccoli for 12 - 15 minutes or until the chicken registers 175°F with an instant read thermometer.

The sheet pan is fresh out of the oven, the chicken and broccoli are fully cooked.

Prep the Peperoncini

Chop the peperoncini and place it in a small mixing bowl.

Grate the lemon over the top and stir it in.

The mixing bowl is filled with chopped peppers.

Serving Suggestions

The white platter is filled with chicken, broccoli, and lemon wedges.

Place the roasted chicken and broccoli on a large platter and spoon the prepared peperoncini mixture over the top.

Slice the lemon and add the wedges to the platter.

You can serve this delicious dinner all by itself or pair it with a simple pasta tossed in olive oil or over plain jasmine rice.

You could also add a more flavorful side and serve it with my favorite creamy lemon garlic pasta or over a bowl of Instant Pot rice pilaf.

If you prefer potatoes, the flavors of the diavolo seasoning would be delicious with oven roasted mini potatoes and onions or a sweet and spicy version of my crispy roasted sweet potatoes.

Make Ahead Tips

The chicken and broccoli definitely taste best fresh from the roasting pan, but if you want to save time with your dinner prep, you could assemble the seasoning blend in advance and coat the chicken and broccoli.

Store them separately in the fridge for up to 3 days. Then just pop them on the roasting pan and bake.

Make Your Own Meal Kit

If you want to turn this dinner into a DIY Meal Kit when chicken goes on sale, you could easily prep the ingredients this way for your freezer:

  1. Prep the Seasonings (Minus the Olive Oil): Store them in a small baggie.
  2. Prep the Chicken: Place the chicken tenderloins in a freezer safe bag.
  3. Add a Note: Make a small notecard with the reminder to buy fresh broccoli and a lemon along with the jar of peperoncini if you don't keep this in your pantry when you want to use the meal kit.

Store those two items together in a larger bag in the freezer. Let them thaw in the fridge the night before you're ready to cook.

To finish assembling the meal kit:

  1. Add the Fresh Broccoli and Chop the Peperoncini
  2. Assemble and Bake

More Chicken Recipes

If you are looking for fresh inspiration for your chicken, be sure to check out these delicious family-friendly recipes:

📖 Recipe

A platter of chicken and broccoli is heavily seasoned with lemon wedges on the side.

Chicken Diavolo

5 from 1 vote
Chicken diavolo is a spicy chicken recipe that could be enjoyed as a low-carb meal all by itself or you could serve it over an olive oil pasta, alongside your favorite rice, or with roasted potatoes. It makes an excellent salad topping when paired with a simple vinaigrette.
TOTAL TIME 25 minutes
PREP TIME 10 minutes
COOK TIME 15 minutes
YIELD 4 servings


  • 1 tablespoon minced garlic
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 1/4 teaspoons crushed red pepper flakes
  • Kosher salt and black pepper
  • boneless skinless chicken tenderloins or breasts
  • 1/4 cup olive oil divided
  • 2 broccoli crowns cut into florets
  • 1 lemon zested and then cut into wedges for the table
  • 1/2 cup peperoncini chopped


  • Preheat the oven to 450°F.
  • In a small bowl, stir together the garlic, thyme, oregano, crushed red pepper flakes, and a generous pinch of kosher salt and freshly cracked black pepper. Add just 2 tablespoons of the olive oil and stir it to form a very thick paste.
  • Place the chicken on a clean plate and spread about half of the spice mixture over the chicken. Use a fork to toss the chicken pieces in the spices and work the mixture all over the surface of the meat. Set aside.
  • Pour the remaining 2 tablespoons of olive oil into the original bowl of spices and stir to combine. Add the broccoli florets and toss to coat in the seasoned oil.
  • Spread the broccoli in an even layer on one side of a large rimmed baking pan. Place the chicken in an even layer on the other side of the pan.
  • Roast the chicken and broccoli for 12 - 15 minutes or until the chicken registers 175°F with an instant read thermometer.
  • While the chicken is cooking, chop the peperoncini and stir them together with the lemon zest.
  • Transfer the chicken and broccoli to a serving platter. Sprinkle the peperoncini and lemon zest over the top and serve with fresh lemon wedges.

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A photo collage shows the chicken on a platter next to it roasting on a baking sheet.

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