Chicken and Gnocchi Sheet Pan Recipe
This chicken and gnocchi sheet pan recipe with corn and tomatoes is the ultimate weeknight dinner. Pillowy gnocchi, juicy chicken, and sweet roasted veggies all cooked together on one sheet pan. Minimal prep, bold flavor, and dinner’s ready in just 45 minutes.
Ingredients
Gnocchi and Veg
- 16 oz gnocchi
- 2 cups corn kernels frozen or fresh (if using fresh, use about 2 medium corn cobs)
- 1 cup cherry tomatoes whole
- ½ red onion diced large
- 3 tbsp olive oil
- 1 tbsp lime juice
- 2 tsp chili powder
- ½ tsp salt
Chicken
- 2 chicken breasts about 1 to 1 ½ pounds
- 2 tsp olive oil one tsp for each
- ¼ tsp salt
- ½ tsp chili powder
Topping
- ¼ cup cilantro leaves roughly chopped
- ¼ cup cotija cheese crumbled or grated
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper so that the gnocchi don’t stick to the pan.
- In a bowl, mix the gnocchi, tomatoes, corn, and onions with olive oil, lime, chili powder, and salt, then spread them into one layer on the sheet pan.2 cups corn kernels, 1 cup cherry tomatoes, 16 oz gnocchi, 3 tbsp olive oil, 1 tbsp lime juice, 2 tsp chili powder, ½ tsp salt, ½ red onion
- Bake for 10 minutes, then remove from the oven. Toss the gnocchi and veggies, then scoot some aside to make 2 separate spaces in the middle of the sheet pan in which to place the chicken breasts.
- Place the chicken breasts into the gaps you made, then season each with olive oil, lime juice, chili powder, and salt.2 chicken breasts, 2 tsp olive oil, ¼ tsp salt, ½ tsp chili powder
- Bake for 20 to 30 minutes, or until the chicken registers 155°F to 160°F with an instant read thermometer inserted into the thickest part of each breast (they’ll continue to cook once removed from the oven). Larger chicken breasts will take closer to 25 to 30 minutes, while smaller/medium sized chicken breasts will take 20 to 25 minutes.
- Remove the sheet pan from the oven. Slice the chicken into pieces, then place it back on the sheet pan.
- Top the chicken, gnocchi, and veggies with cilantro and crumbled cotija cheese. Serve immediately.¼ cup cilantro leaves, ¼ cup cotija cheese
Notes
- The exact cooking time of the chicken will depend on the size of the chicken breasts. If they're on the larger/thicker side, they'll need 25 to 30 minutes to cook at 400 degrees F. If they're smaller and thinner, they'll take about 20 to 25 minutes to cook.
- If you don't have an instant read thermometer, you can check the doneness of the chicken by cutting into one of the breasts. If it still looks translucent and pink in the middle, it needs a few more minutes of cooking. If it's opaque and white, it's done.