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Chicken and gnocchi
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4.86 from 14 votes

Chicken & Gnocchi Sheet Pan

A simple and quick dinner for any night of the week. Chicken, gnocchi and vegetables are baked together in one pan for a delicious meal and easy clean up.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 390kcal
Author: Deanna


  • 1.5 Pounds Boneless, skinless, chicken breast cut into bite size pieces
  • 2 Cups Zucchini cut into 1 inch pieces
  • 2 Cups Mixed bell peppers cut into 1 inch pieces
  • 2 Cups Mushrooms quartered
  • 1 Cup Onion diced
  • 3 Tbsp Olive oil
  • 3 Cloves Garlic minced
  • 2 tsp Dried thyme
  • 2 tsp Kosher salt
  • 1 package Shelf stable gnocchi
  • 1 Clove Garlic crushed
  • 1/2 Cup Parmesan cheese shredded


  • Pre-heat oven to 375 degrees
  • Line a large baking sheet with parchment paper
  • Cut chicken and vegetables into bite sized pieces and spread evenly on the pan
  • Drizzle 2 tbsp of olive oil over the entire pan
  • Sprinkle pan with minced garlic, thyme and 1 tsp of kosher salt
  • Place gnocchi in a medium bowl and toss with remaining tbsp of olive oil, crushded garlic and 1 tsp of salt
  • Spread over the pan
  • Place in oven and bake for approximatly 25 minutes until chicken is cooked through and vegetables are tender.
  • Remove pan from the oven and set oven to broil. Sprinkle the parmesan cheese evenly over the pan.
  • Return to the oven and broil for approximatly 5 minutes until cheese is melted and bubbly
  • Serve and enjoy!


Calories: 390kcal | Carbohydrates: 36g | Protein: 32g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1305mg | Potassium: 792mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1750IU | Vitamin C: 76mg | Calcium: 147mg | Iron: 4mg