Sheet-Pan Gnocchi with Chicken and Broccoli
Crispy potato gnocchi roasted with tender chicken and broccoli in one pan for effortless weeknight dinner. This Italian-American-inspired sheet-pan recipe, ready in about 30 minutes, pairs gnocchi, chicken thighs, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, frozen gnocchi
- 12 oz, boneless and skinless chicken thighs
- 2 cups, florets broccoli
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Step 2: Toss 12 oz frozen gnocchi, 12 oz chicken thighs, and 2 cups broccoli florets with 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp dried thyme, and 1/2 tsp salt until evenly coated.
- Step 3: Spread mixture in a single layer on the prepared baking sheet, ensuring pieces don't overlap.
- Step 4: Roast for 20 minutes, flipping halfway through, until gnocchi is golden brown and chicken is cooked through (internal temperature 165°F).
- Step 5: Transfer to a serving dish and let rest for 3 minutes before serving to allow flavors to meld.
