This sheet-pan lemon chicken gnocchi is not only easy and delicious, but also has everything you need for a complete meal.
Sheet-Pan meals, are exactly what you’d expect…a complete meal cooked on a sheet-pan. Ever since I discovered them, I have been obsessed! They’re very easy to make and require only one pan (yay for less dishes). As a bonus, sheet-pan meals typically include everything you need for a full meal. No need to figure out a last minute side dish to go with your entree!
What is a sheet-pan, you ask? It’s a large, rectangular pan with a small edge around the perimeter. At our house they are more commonly called cookie sheets because we love of making cookies on them. I’ve also heard them called baking sheets, jelly roll pans and baking pans.
This Sheet-Pan Lemon, Chicken Gnocchi recipe contains:
- carbohydrates from the gnocchi to give you energy
- protein from the chicken to help you stay full and build cells in your body
- healthy fats from the olive oil to keep you full and promote brain and tissue health
- fiber from the broccoli to keep your bowels regular and regulate your blood sugar
- B vitamins, vitamin C, vitamin K, potassium, zinc and choline from all of the ingredients combined to help your body fight off sickness and function optimally
Gnocchi (pronounced NYOW-kee), are a type of pasta made from mashed potatoes, flour and eggs. You can make them from scratch if you’re interested (here’s a great recipe), or buy them pre made at most grocery stores. Since life is busy, I mostly buy them pre made to save on time.
Most gnocchi containing recipes have you cook them in boiling water or in a skillet. I’ve made a handful of recipes using these methods, and they have tasted great! A couple of months ago, however, I tried this recipe with roasted gnocchi, and fell even more in love them thanks to the texture roasting gave them. I knew right away I wanted to create a recipe of my own where the gnocchi are roasted (cooked in the oven at a high temperature).
I love using chicken thighs in my roasting recipes because they stay tender even at the high cooking temperatures roasting requires.
If you would prefer to use chicken breasts or tenders instead of thighs, I recommend covering them with a bit of tin foil to keep the moisture in (do not cover the broccoli or gnocchi with tin foil).
In order to prevent food born illness, be sure to cook your chicken until it reaches 165 degrees Fahrenheit inside the thickest part of the meat.
Lemon Garlic Sauce
As part of the roasting process for this recipe, you add whole garlic cloves to the sheet-pan. When the dish is done cooking, you will then pull out the roasted garlic cloves, mash them into a paste, then add it to the dressing recipe. You will love the added flavor roasting the garlic gives!
If you do not have garlic cloves on hand, however, you can add a dash of garlic powder to the sauce in its place.
If you are lucky enough to have leftovers of this sheet-pan lemon, chicken gnocchi, they stores great in an air tight container in your fridge for 3- 4 days. I like to chop the chicken into small pieces before putting it in a container to making it easier to reheat and eat the next day. Enjoy!!
One Pot or Pan Recipes
If you love sheet-pan recipes, check out my One Pot/Pan recipes page for more ideas!
Sheet-Pan Lemon, Chicken Gnocchi
- Sheet Pan
- 16 oz package gnocchi
- 6 med chicken thighs cut off fat if desired
- 2 cups broccoli, chopped
- 1 tbsp avocado oil or other high temperature cooking oil
- dash salt
- dash ground pepper
- 2 large garlic cloves
Lemon Parmesan Dressing Ingredients
- 1 tbsp butter, melted
- 1 tbsp olive oil
- 1 large lemon, zested and juiced
- 2 tbsp parmesan cheese, grated
- Preheat your oven to 425 degrees Fahrenheit then coat your sheet-pan with a thin layer of avocado oil or non-stick cooking spray.
- Spread the gnocchi, chicken, cut broccoli, and whole garlic cloves onto the coated pan, then top them with a little more avocado oil (or cooking spray). Sprinkle everything with a little salt and pepper.
- Place the sheet-pan in the oven and cook until the chicken reaches an internal temperature of 165 degrees F and the broccoli and gnocchi are roasted (about 20-25 minutes).
- While the food is in the oven cooking, in a small bowl combine all of the the lemon, parmesan dressing ingredients.
- After the sheet-pan ingredients are done cooking, remove the cooked garlic cloves and mash them until they are a smooth paste. Mix this mashed garlic into the other dressing ingredients until combined.
- Drizzle the lemon dressing ingredients over the sheet-pan ingredients then lightly stir them until they are evenly coated.