Sheet pan chicken with Brussels sprouts and gnocchi is a flavorful and satisfying meal that brings together tender chicken, roasted Brussels sprouts, and pillowy gnocchi, all cooked together on a single sheet pan for easy cleanup and maximum flavor.
This dish is perfect for a weeknight dinner or a casual gathering with friends and family.
To make sheet pan chicken with Brussels sprouts and gnocchi, start by preheating your oven to 425°F (220°C) and lining a large baking sheet with parchment paper. Place boneless, skinless chicken breasts on one side of the baking sheet and halved Brussels sprouts on the other side.
Roast the chicken and Brussels sprouts in the preheated oven for about 15 minutes. While they are roasting, cook the gnocchi according to the package instructions, then drain and set aside.
After 15 minutes, remove the baking sheet from the oven and add the cooked gnocchi to the pan, placing them around the chicken and Brussels sprouts. Drizzle the remaining olive oil over the gnocchi and season with additional salt and pepper, if desired.
Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the chicken is cooked through and the Brussels sprouts are tender and caramelized.
Serve the sheet pan chicken with Brussels sprouts and gnocchi hot, sprinkled with grated Parmesan cheese for an extra layer of flavor. This dish is sure to become a favorite in your household, combining simple ingredients with bold flavors for a meal that is both comforting and delicious.
Ingredients:
Sheet Pan Chicken with Brussels Sprouts and Gnocchi
4 tablespoons extra-virgin olive oil
2 tablespoons oregano
2 large cloves minced garlic
½ teaspoon ground pepper
¼ teaspoon salt
1 pound Brussels sprouts, trimmed and quartered
1 (16 ounce) package shelf-stable gnocchi
1 cup sliced red onion
4 boneless, skinless chicken thighs, trimmed
1 cup halved cherry tomatoes
Directions:
Preheat oven to 450 degrees F.
Stir 2 tablespoons oil, 1 tablespoon oregano, half the garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a large bowl. Add Brussels sprouts, gnocchi and onion; toss to coat. Spread on a large rimmed baking sheet.
Stir 1 tablespoon oil, the remaining 1 tablespoon oregano, the remaining garlic and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in the large bowl. Add chicken and toss to coat. Nestle the chicken into the vegetable mixture. Roast for 10 minutes.
Remove from the oven and add the tomatoes; stir to combine. Continue roasting until the Brussels sprouts are tender and the chicken is just cooked through, about 10 minutes more. Stir vinegar and the remaining 1 tablespoon oil into the vegetable mixture.