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5.0 from 6 votes

Crispy Chicken + Sheet Pan Gnocchi Dinner

This Sheet Pan Gnocchi pairs crispy, Parmesan Reggiano-crusted gnocchi with juicy chicken thighs, all served on a bed of shredded brussels sprouts for a hearty, delicious dinner.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
1 hr 10 mins
Servings: 4 -6
Calories: 579 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 6 bone in skin on chicken thighs
Chicken marinade
  • 1 1/2 tsp salt
  • 3/4 tsp pepper
  • 3 garlic cloves, minced
  • 1 tbsp dried oregano
  • 1 1/2 lemons, juiced
  • 2 tbsp mustard
  • 5 tbsp olive oil
For the gnocchi
  • 400 g shelf stable gnocchi
  • 1 1/2 cups freshly grated parmesan reggiano
  • 2 1/2 tbsp unsalted butter, melted
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
For the brussels sprouts
  • 4 cups shredded brussels sprouts (or sliced thinly)
  • 1/3 cup pomegranate seeds
  • fresh herbs chopped to garnish: dill, parsley and chives

Instructions

    Cup of Yum
  1. Make the marinade: whisk together the lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic, salt and pepper.
  2. Set aside 8 tbsp of the marinade and add the rest to a bowl with the chicken. Toss the chicken to coat it and let sit for 15-30 minutes.
  3. Preheat the oven to 400F.
  4. You’ll need two small sheet pans or baking dishes, one for the gnocchi and one for the chicken.
  5. Once the chicken is marinated for 15-30 minutes, set on a baking sheet and place in the oven for 30-40 minutes.
  6. Prepare the Brussel Sprout Salad
  7. Prepare the gnocchi sheet pan: Add the shredded Parmesan Reggiano cheese to the other baking dish or pan along with the melted butter, salt, pepper, garlic powder and onion powder and mix together to create a paste-like consistency, spread into an even layer in the pan.  Arrange the gnocchi side by side in a single layer atop the cheese mixture. Add to the oven with the chicken and bake for 15-20 minutes until the parmesan cheese is a deep golden brown (leave the chicken in the oven while the gnocchi bakes).
  8. After 15-20 minutes of cooking the gnocchi, the Parmesan Reggiano cheese with the gnocchi should be a deep golden brown and the chicken should be done (the thickest part of the chicken thigh needs to reach an internal temperature of 165F). Remove each pan from the oven when they’re done per the instructions. If you’d like to make the chicken more golden brown, leave in the oven and broil for a few minutes after you remove the gnocchi from the oven.
  9. Assemble the dish: In a bowl toss the 8 tbsp reserved marinade with the shredded brussels sprouts. Add the brussels sprouts to a serving platter and top with the crispy gnocchi and chicken. Garnish with pomegranate seeds, crumbled feta cheese and fresh herbs (basil, oregano and/or parsley)

Notes

  • This would be a delicious recipe to make for the holiday season!
  • Make sure to use freshly grated Parmesan Reggiano cheese to create that perfectly crispy layer below the gnocchi.
  • If you like this recipe, try our Crispy Chicken Thighs & Feta Gnocchi Bake

Nutrition Information

Calories 579kcal (29%) Carbohydrates 39.4g (13%) Protein 42.4g (85%) Fat 28.6g (44%) Saturated Fat 9.9g (50%) Polyunsaturated Fat 3.1g Monounsaturated Fat 13.7g Cholesterol 167.2mg (56%) Sodium 1365.6mg (57%) Fiber 3.2g (13%) Sugar 4.4g (9%)

Nutrition Facts

Serving: 4-6

Amount Per Serving

Calories 579

% Daily Value*

Calories 579kcal 29%
Carbohydrates 39.4g 13%
Protein 42.4g 85%
Fat 28.6g 44%
Saturated Fat 9.9g 50%
Polyunsaturated Fat 3.1g 18%
Monounsaturated Fat 13.7g 69%
Cholesterol 167.2mg 56%
Sodium 1365.6mg 57%
Fiber 3.2g 13%
Sugar 4.4g 9%

* Percent Daily Values are based on a 2,000 calorie diet.