Chicken thighs, gnocchi, and broccoli rabe all bake together on one pan for a super easy weeknight dinner!
I can barely contain my excitement – I’m absolutely giddy over this recipe!
The other day, a few friends and I were talking about what we thought this year’s recipe trends would be. (It’s the kind of weird conversation that food bloggers have.) I said I thought people would be looking for easy, hands-off recipes. I don’t know about you, but I haven’t felt like spending a ton of time in the kitchen lately. Judging by the number of people I know who are suddenly all about their pressure cookers, I have a feeling I’m not the only one.
When it comes to easy dinner, it doesn’t get much simpler than this sheet pan chicken and gnocchi. Everything cooks together on one pan – no sautéing, no browning, no boiling, no special equipment. No stress. Very little mess.
In just 30 minutes, you’re rewarded with a meal of plump gnocchi, juicy chicken, and slightly charred broccoli rabe.
Sheet Pan Chicken and Gnocchi:
This recipe was inspired by one that I saw in last month’s issue of Eating Well (one of my absolute favorite magazines!). I’ve never heard of cooking gnocchi in the oven before, and I had a hard time believing that they didn’t need to be boiled first. I was still skeptical even as I pulled the pan out of the oven.
Then I tasted one, and my mind was completely blown. The gnocchi were plump and tender, with crispy edges where they touched the pan and a mild lemon flavor. It’s a weeknight game-changer.
I used the same technique for this sheet pan chicken and gnocchi recipe. I’ve always been a huge advocate for chicken thighs, but I’ve only started to appreciate the boneless, skinless ones recently. They aren’t the prettiest, but when you roast them in a hot oven, they come out really juicy and flavorful. If you can afford them, splurge on organic thighs for this recipe – they’re not as greasy as conventional chicken thighs and have a cleaner chicken flavor.
Sheet Pan Chicken and Gnocchi with Broccoli Rabe
- 1.5 pounds boneless, skinless chicken thighs (preferably organic)
- 16 ounces shelf stable gnocchi
- 1 lemon, thinly sliced
- 1 lemon, juiced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
- salt and pepper
- 1 bunch broccoli rabe or broccolini
- Parmesan shreds, for serving (optional)
- Heat your oven to 450ºF.
- In a large mixing bowl, combine the chicken, gnocchi and lemon slices. Add the lemon juice, olive oil, and spices. Mix well, then pour onto a sheet pan and spread in a single layer.
- Bake for 15 minutes. Stir well, then add the broccoli rabe to the pan. Bake for another 15 minutes or until the chicken is cooked through.
- Top with parmesan, if desired.
You can use broccoli rabe or broccolini for this recipe. Broccoli rabe is leafy and slightly bitter. Broccolini looks more like long broccoli, and has a mild flavor. I prefer broccolini, but can't always find it.
I am not a certified nutritionist. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.