Description
This easy and flavorful Sheet Pan Lemon Chicken Broccoli and Gnocchi recipe combines tender chicken, roasted broccoli, pillowy gnocchi, bright lemon, garlic, and Parmesan cheese all cooked on a single sheet pan for a veggie-loaded, protein-packed dinner with minimal cleanup. Perfect for busy weeknights, the dish is quick to prepare and satisfies the whole family with balanced, delicious flavors and textures.
Ingredients
Scale
Marinade
- 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
Main Ingredients
- 1 pound broccoli, cut into small florets
- 17 ounces package shelf-stable gnocchi (use gluten-free gnocchi if needed)
- 1½ pounds boneless, skinless chicken breast, cut into 1-inch cubes
Instructions
- Preheat and Prepare the Pan: Heat the oven to 400℉. Grease a large, rimmed sheet pan (approximately 21”x 15”) with oil spray or a little oil to prevent sticking. If you don’t have a pan this size, use two smaller sheet pans for the veggies and chicken separately.
- Make the Marinade: In a small bowl, whisk together the lemon zest, lemon juice, extra virgin olive oil, minced garlic, kosher salt, dried Italian seasoning, ground black pepper, and 2 tablespoons of Parmesan cheese until fully combined.
- Toss Broccoli and Gnocchi: Place the broccoli florets and gnocchi in a large bowl, making sure to separate any gnocchi stuck together. Whisk the marinade again briefly, then pour about half of it over the broccoli and gnocchi. Toss thoroughly to coat everything evenly.
- Roast Broccoli and Gnocchi: Spread the broccoli and gnocchi mixture evenly on the prepared sheet pan. Place in the preheated oven and roast for 10 minutes to start cooking and getting the gnocchi golden and broccoli tender.
- Marinate Chicken: While the veggies roast, add the chicken cubes into the now-empty large bowl. Pour the remaining half of the marinade over the chicken and toss to coat well. It’s okay to leave the chicken out at room temperature while the broccoli and gnocchi cook.
- Add Chicken to Pan: After the initial 10 minutes, remove the pan from the oven. Using a spatula, push the broccoli and gnocchi to the edges of the pan to free up space in the center. Arrange the marinated chicken pieces in a single layer in the middle of the pan.
- Finish Roasting: Return the sheet pan to the oven and bake for an additional 15 to 20 minutes, until the chicken reaches an internal temperature of 165℉ and is cooked through, the gnocchi is golden, and the broccoli is roasted to your liking.
- Add Final Touches and Serve: Remove the pan from the oven and sprinkle the remaining 2 tablespoons of Parmesan cheese evenly over the entire dish. Serve immediately, optionally garnished with extra lemon slices and fresh parsley for brightness.
- Storage: Let any leftovers cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
Notes
- Use a large sheet pan (approximately 21”x 15”) for best roasting results; smaller pans may cause steaming instead of roasting.
- Gluten-free gnocchi can be substituted if needed.
- Gnocchi will soften after reheating leftovers but flavors will remain delicious.
- Extra Parmesan cheese is recommended for serving, as it enhances flavor.
- Make sure chicken pieces are cut evenly (about 1 inch) to ensure uniform cooking.
- The dish pairs well with additional fresh lemon slices for extra brightness.
- All cooking times are approximate and can vary based on oven accuracy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: sheet pan dinner, lemon chicken, broccoli, gnocchi, easy weeknight meal, one pan dinner, roasted chicken, vegetable dinner, Parmesan, garlic, lemon, chicken breast
