Introduction

This sheet pan lemon chicken with broccoli and gnocchi is an easy, flavorful dinner that all cooks together on one pan. Tender chicken, roasted broccoli, golden gnocchi, and bright lemon come together for a veggie-loaded meal that requires minimal cleanup. It’s perfect for busy weeknights when you want a tasty, balanced dish without the fuss.

The image shows a close-up of a baked sheet filled with three main layers: at the base, golden gnocchi pieces with a smooth, slightly crispy texture; above them are white chunks of cooked chicken breast, tender with a light seasoning; the top layer has roasted broccoli florets that are dark green with some charred spots. Scattered on top are thin shreds of white cheese and small green parsley leaves adding freshness. Bright yellow lemon slices lay on the food and near the edges, contrasting with the mostly green and white colors. A woman's hand holds a wooden spoon stirring the mix on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 teaspoon lemon zest

3 tablespoons lemon juice

¼ cup extra virgin olive oil

4 cloves garlic, minced

¾ teaspoon kosher salt

1 teaspoon dried Italian seasoning or dried oregano

½ teaspoon ground black pepper

¼ cup shredded Parmesan cheese, divided

1 pound broccoli, cut into small florets

17 ounces shelf-stable gnocchi (gluten-free if needed)

1½ pounds boneless, skinless chicken breast, cut into 1-inch cubes

Instructions

Step 1: Preheat the oven to 400℉. Grease a large, rimmed sheet pan with oil spray or a little olive oil. A 21”x 15” pan works well. If your pan is smaller, use two pans to avoid overcrowding.

Step 2: In a small bowl, mix the lemon zest, lemon juice, olive oil, minced garlic, salt, Italian seasoning, pepper, and 2 tablespoons of Parmesan cheese to make the marinade.

Step 3: In a large bowl, combine the broccoli florets and gnocchi. Separate any gnocchi stuck together. Whisk the marinade again, then pour half over the broccoli and gnocchi. Toss to coat evenly.

Step 4: Spread the broccoli and gnocchi out evenly on the prepared sheet pan. Roast in the oven for 10 minutes.

Step 5: Meanwhile, place the chicken in the now-empty bowl. Pour over the remaining marinade and toss to coat. You can leave the chicken out at room temperature while the veggies roast.

Step 6: After 10 minutes, remove the pan from the oven. Push the broccoli and gnocchi to the edges of the pan, creating space in the center. Arrange the chicken pieces in a single layer in the middle.

Step 7: Return the sheet pan to the oven and bake until the chicken reaches an internal temperature of 165℉, about 15 to 20 minutes.

Step 8: Sprinkle the remaining 2 tablespoons of Parmesan cheese over the entire dish. Serve with extra lemon slices if desired.

Tips & Variations

Use a large sheet pan to allow ingredients enough space to roast instead of steam, which helps the gnocchi get crispy and the chicken cook evenly.

Substitute cauliflower florets for broccoli for a different flavor and texture.

Leftover gnocchi may soften after reheating; enjoy leftovers within four days for best flavor.

Add fresh parsley or a sprinkle of crushed red pepper flakes for extra brightness or heat.

FAQs

Can I use frozen gnocchi instead of shelf-stable?

Yes, you can use frozen gnocchi; just thaw and pat them dry before combining with broccoli to avoid excess moisture.

Is it necessary to use a large sheet pan?

Using a large sheet pan helps the ingredients roast properly without steaming. If you don’t have a big pan, use two smaller pans to give everything room.