This chicken dinner with mushrooms and gnocchi all cooks on one sheet pan in 30 minutes—no boiling required! Quick, easy, and delicious, this is a dinner you’ll want to make again and again.
I’ve come up with yet-another amazing way to enjoy sheet pan gnocchi, combining the classic trio of chicken, mushrooms, and thyme with store-bought gnocchi. And it’s all complemented by shallots, baby spinach, and goat cheese. Yum!
You might think that you need to use some kind of special gnocchi to cook it on a sheet pan without boiling it first. But you absolutely don’t. In fact, pretty much any kind of store-bought gnocchi will work—frozen, refrigerated, or even shelf-stable.
It’s worth mentioning that oven-roasted gnocchi comes out different than boiled. Instead of a pillowy, dumpling-like texture, it cooks up crisp on the outside and nicely chewy on the inside. I’d be hard-pressed to say which way I prefer it. In other words, it’s not a sacrifice at all to make it easy on yourself and cook a whole gnocchi meal on a sheet pan.
I have noticed that the different types—frozen, refrigerated, and shelf-stable—and even different brands within those types, aren’t quite the same. Some come out chewier, some are softer, and some have more of a grainy texture. Try a few and see which you prefer.
Chicken, mushrooms, and other add-ins
You can use light or dark meat boneless, skinless chicken for this recipe—or a combination—whichever you prefer.
For the mushrooms, make it easy on yourself and buy an eight-ounce package of already-sliced. Again, you can use whichever you prefer—white, brown or cremini, or baby portabellas. You could also use a combination, or even wild mushrooms.
Spinach adds pretty greenery and a little crunch, goat cheese adds creaminess and a little tang, and shallots add a lightly onion-garlic note.
Making it yours
All that said, there are plenty of ways to modify depending on your tastes and ingredients on hand.
You could substitute shrimp, sliced pork, or even sliced steak for the chicken. You could use onions instead of shallots, or add a few thinly sliced garlic cloves with the chicken. You could use baby arugula instead of spinach. You could even use crumbled blue cheese instead of goat cheese. And rosemary, sage, or oregano would all be nice substitutions for the thyme.
So make it your own. But most importantly, make it. This is a winner dinner!
Here’s great combination of flavors that all cooks on one sheet pan in 30 minutes—no boiling required! Quick, easy, and delicious, this is a winner dinner!
- 1 pound frozen, refrigerated, or shelf-stable gnocchi (no need to thaw frozen)
- 8 oz. sliced mushrooms
- 2 shallots, sliced
- 3 Tbsp. olive oil, divided
- 1/2 tsp. salt, divided
- 1/2 tsp. pepper, divided
- 12 oz. boneless skinless chicken (breasts, thighs, or a combination), sliced
- 2 Tbsp. chopped fresh thyme leaves
- 2 cups baby spinach leaves
- 3/4 cup crumbled goat cheese
- Preheat the oven to 450°F.
- Meanwhile, mix together the gnocchi, mushrooms, shallots, 2 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper.
- Arrange the gnocchi mixture on a large rimmed baking sheet, spreading it into a single layer. Bake 15 minutes.
- Meanwhile, mix the chicken, thyme, remaining 1 Tbsp. olive, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper.
- Add the chicken mixture to the sheet pan, arranging the pieces in a single layer, and cook until the gnocchi is browned, the mushrooms are tender, and the chicken is cooked through, about 15 minutes.
- Scatter the spinach over the sheet pan and toss until it’s slightly wilted. Sprinkle with the goat cheese and serve.