Italian Chicken and Gnocchi Sheet Pan
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
6
-
Calories
375 kcal
-
Course
Main Course
-
Cuisine
Italian
Italian Chicken and Gnocchi Sheet Pan
Description
The Italian Chicken and Gnocchi Sheet Pan recipe combines boneless chicken breast pieces with potato gnocchi and fresh vegetables including asparagus, two colors of bell pepper, cherry tomatoes, and diced red onion. The ingredients are tossed with olive oil, minced garlic, salt, and Italian seasoning to layer flavor. Everything is spread evenly on a parchment-lined, sprayed sheet pan and baked at a high temperature until the chicken is cooked through and the gnocchi have a tender, slightly caramelized exterior.
The dish has a mix of textures: the soft gnocchi contrast with the crispy edges of the roasted vegetables and the juicy chicken. The Italian seasoning and garlic provide bright, aromatic savory notes, balanced by the fresh Parmesan cheese sprinkled on top after baking. This one-pan method simplifies cleanup and allows the flavors to meld during roasting.
This recipe serves as a complete meal suitable for dinner, offering protein, vegetables, and starch in one pan. It can be served directly from the sheet pan or plated with a side salad to round out the meal. The vegetables’ roasting brings out their natural sweetness, balancing the savory chicken and seasoning.
The notes suggest simple substitutions for dietary needs: gluten-free gnocchi or diced potato can replace standard gnocchi, and dairy-free cheese or omission accommodates dairy restrictions. For a vegetarian version, omit chicken and increase vegetable portions. These options make the recipe adaptable.
Ingredients
- 1 (16-oz.) potato gnocchi package
- 1.5 lb. chicken breast cut into bite size pieces, boneless
- 1 bunch asparagus quartered
- 1 red bell pepper cut into 1-inch pieces
- 1 bell pepper cut into 1-inch pieces, orange
- 1 pint cherry tomato or grape tomatoes
- 1 red onion diced, small
- 2 Tbsp olive oil divided
- 3-4 cloves garlic minced
- 1 Tbsp Italian seasoning
- 1 tsp salt divided, plus more to taste
- 1/4 cup Parmesan Cheese freshly shredded
Instructions
- Preheat the oven to 425 degrees F. Line an extra large sheet pan with parchment paper and spray with cooking spray. If you only have regular size sheet pans you will need to use two (or do two batches).
- Arrange the cut vegetables on the baking sheet. Spray generously with cooking spray and season with 1/2 tsp salt. Toss to combine.
- Add the gnocchi to a bowl and toss with one tablespoon of olive oil; transfer to the baking sheet.
- Pat chicken dry with a paper towel and add to the bowl you were just using. Toss with the remaining tablespoon of olive oil, 1/2 tsp salt and the minced garlic. Then transfer to the baking sheet along with any remaining oil and garlic.
- Sprinkle everything with the Italian seasoning then give it a good toss and spread everything out evenly.
- Bake for 25-30 minutes, or until chicken is cooked through.
- Sprinkle with freshly cracked black pepper (and more salt if needed, I added a little more) along with the freshly shredded parmesan cheese. Then serve and enjoy!
Notes
- To make gluten-free, substitute with gluten-free gnocchi or diced potatoes.
- For dairy-free, use dairy-free cheese alternatives or omit cheese.
- To prepare vegetarian, omit chicken and increase vegetable quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1/6 of sheet pan (321g) | |
| Calories | 375kcal | 19% |
| Carbohydrates | 38.4g | 13% |
| Protein | 33.7g | 67% |
| Fat | 9.6g | 15% |
| Fiber | 4.2g | 17% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
