Sheet Pan Chicken Dinner with Mushrooms and Gnocchi

  • Author: Christine Pittman
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


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


  1. Preheat the oven to 450°F.
  2. Meanwhile, mix together the gnocchi, mushrooms, shallots, 2 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper.
  3. Arrange the gnocchi mixture on a large rimmed baking sheet, spreading it into a single layer. Bake 15 minutes.
  4. Meanwhile, mix the chicken, thyme, remaining 1 Tbsp. olive, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper.
  5. 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.
  6. Scatter the spinach over the sheet pan and toss until it’s slightly wilted. Sprinkle with the goat cheese and serve.