Go Back
- 4 boneless, skinless chicken thighs - 1 pound gnocchi - 1 cup cherry tomatoes, halved - 1 bell pepper, sliced - 1 medium zucchini, chopped I love using chicken thighs for this dish. They stay juicy and tender. Gnocchi adds a nice chewy texture that pairs well with the veggies. Cherry tomatoes burst with flavor when roasted. Choose any bell pepper; they all add color and sweetness. Zucchini brings a lovely crunch, making every bite exciting. - 4 tablespoons pesto - 2 tablespoons olive oil - Salt and pepper, to taste - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving Pesto is key in this recipe. It adds a fresh, herby flavor that brightens the dish. Olive oil helps everything roast well and adds richness. Don’t skip the salt and pepper; they enhance all the flavors. Fresh basil gives a nice aroma and looks great on top. Finally, a sprinkle of Parmesan cheese adds creaminess and depth. 1. Preheat your oven to 400°F (200°C). This heat will help cook the chicken and veggies just right. 2. On a large sheet pan, lay out the four chicken thighs. Drizzle 1 tablespoon of olive oil over them. 3. Season the chicken with salt, pepper, and half of the pesto. Rub it in well for great flavor. 1. In a bowl, mix the gnocchi, halved cherry tomatoes, sliced bell pepper, and chopped zucchini. 2. Add the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste. 3. Pour in the rest of the pesto and toss everything together. Make sure all the pieces are well coated. 1. Spread the gnocchi and veggies around the chicken on the sheet pan. Give them space for even cooking. 2. Place the sheet pan in the hot oven. Bake for about 25-30 minutes. 3. Check that the chicken reaches an internal temperature of 165°F (75°C). The gnocchi should turn golden and crisp on the edges. Once done, let the pan cool for a few minutes. This helps the flavors blend! To ensure your chicken is cooked properly, use a meat thermometer. The chicken should reach 165°F (75°C) in the thickest part. This guarantees it is safe to eat. Keep an eye on the gnocchi too. For crispy edges, spread them out well on the pan. If they touch too much, they may steam instead of crisp. Using homemade pesto gives the best flavor. It’s fresh and vibrant. If you’re short on time, store-bought pesto works well too. You can add a dash of red pepper flakes or garlic powder for extra spice. These small changes can elevate your dish. For a rustic presentation, serve straight from the sheet pan. This keeps it casual and fun. If you want something more elegant, plate the food individually. Add a drizzle of extra pesto for a pop of color. Fresh basil leaves make a lovely garnish too. They add both flavor and beauty to your meal. {{image_4}} You can easily switch up the veggies in your dish. Try using broccoli, asparagus, or spinach instead of zucchini. Each option adds a unique taste and texture. If you want to change the protein, chicken is great, but turkey or tofu work well too. Turkey provides a leaner meat option, while tofu is perfect for a vegetarian twist. Pesto is key to this dish, but you have options! You can try sun-dried tomato pesto for a rich, tangy flavor. Arugula pesto gives a peppery kick that many enjoy. Want some heat? Add red pepper flakes or diced jalapeños. This spice will give your meal an exciting kick. You can adjust the heat level to fit your taste, so feel free to experiment! To keep your Sheet Pan Pesto Chicken and Gnocchi fresh, follow these tips: - Use airtight containers. This helps keep moisture in and air out. - Store in the fridge. Place the leftovers in the fridge within two hours of cooking. - Duration for storage. You can keep them for up to three days. After that, the quality may drop. When it's time to enjoy your leftovers, reheating is key. Here are some great methods: - Oven reheating. Preheat the oven to 350°F (175°C). Place the dish in a covered oven-safe dish. Heat for about 15-20 minutes. - Microwave reheating. Use a microwave-safe plate and cover it with a damp paper towel. Heat in short bursts, about one minute each. - Maintain crispness. If you want to keep the gnocchi crispy, using the oven is best. Avoid the microwave for this dish. Can I use frozen gnocchi? Yes, you can use frozen gnocchi. Just add them to the pan without thawing. They will cook well in the oven and absorb the flavors of the pesto and veggies. How do I know when the chicken is fully cooked? The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can check this with a meat thermometer. The chicken should look golden brown and juices should run clear. What is the serving size for this recipe? This recipe serves four people. Each person gets one chicken thigh and a good portion of gnocchi and vegetables. Nutritional information breakdown Each serving contains approximately: - Calories: 450 - Protein: 30g - Carbohydrates: 40g - Fat: 20g - Fiber: 3g Gluten-free options For a gluten-free version, use gluten-free gnocchi. Many brands offer this as an option. Check the label to ensure it meets your needs. Vegetarian adaptations To make this dish vegetarian, omit the chicken. Replace it with extra vegetables like mushrooms or eggplant. You can also add chickpeas for protein. This blog post walked you through a tasty chicken and gnocchi dish. You learned about the main ingredients, seasonings, and step-by-step instructions for easy cooking. I shared tips for perfect results and suggested tasty variations. Remember to store your leftovers well and reheat them properly for the best taste. By trying this dish, you can impress your family and friends. Cooking should be fun and enjoyable. So, get in the kitchen and start making this delicious recipe your own!

Sheet Pan Pesto Chicken and Gnocchi

Delight your taste buds with this easy and delicious sheet pan pesto chicken and gnocchi recipe! With tender chicken thighs, colorful veggies, and flavorful gnocchi, this all-in-one meal is perfect for busy weeknights. Simply season, bake, and serve for a hearty dinner that the whole family will love. Ready to impress your dinner guests? Click through for the full recipe and elevate your mealtime with this simple yet tasty dish!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

1 pound gnocchi (can be store-bought or homemade)

1 cup cherry tomatoes, halved

1 bell pepper, sliced (choose red, yellow, or orange for a pop of color)

1 medium zucchini, chopped into bite-sized pieces

4 tablespoons pesto (store-bought or homemade for freshness)

2 tablespoons olive oil, plus more for drizzling

Salt and freshly cracked black pepper, to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving

Instructions
 

Begin by preheating your oven to 400°F (200°C), ensuring it's hot enough to roast the chicken and vegetables perfectly.

    On a large, rimmed sheet pan, arrange the chicken thighs. Drizzle 1 tablespoon of olive oil over them. Season generously with salt, pepper, and half of the pesto, rubbing it into the chicken to ensure an even coating.

      In a mixing bowl, combine the gnocchi, halved cherry tomatoes, sliced bell pepper, and chopped zucchini. Drizzle with the remaining 1 tablespoon of olive oil, seasoning with salt and pepper to taste. Add the rest of the pesto and toss all ingredients together until they are well combined and evenly coated.

        Once prepped, spread the gnocchi and vegetable mixture around the chicken on the sheet pan. Ensure even spacing for optimal cooking.

          Place the sheet pan in the preheated oven and bake for approximately 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the gnocchi should be golden and slightly crispy on the edges.

            Carefully remove the sheet pan from the oven and allow it to cool for a few minutes to let the flavors settle.

              Before serving, garnish the dish with fresh basil leaves for a burst of color and fragrance, and top with a generous sprinkle of grated Parmesan cheese for added richness.

                - Servier Vorschläge: Serve directly from the sheet pan for a rustic presentation, or plate individual servings for a more elegant display. Add a drizzle of extra pesto for an eye-catching touch on each plate!

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4