This sheet pan chicken and broccoli is one of my favorite easy dinners because the whole meal cooks on a single pan. Tender chicken, roasted broccoli, pillowy gnocchi, bright lemon, garlic, and Parmesan come together for a flavorful, veggie-loaded dinner with minimal cleanup and no extra side dishes required.

A hand serving a sheet pan meal of baked chicken, gnocchi, broccoli, and lemon slices, garnished with parsley and grated cheese, from a metal tray. Sliced lemons and a bowl of pepper are nearby.
Juicy lemon-garlic chicken pieces, golden gnocchi, roasted broccoli, and plenty of Parmesan come together on one sheet pan for a dinner that’s equal parts easy, flavorful, and weeknight-saving.

The sheet pan dinner that saves both dinner and the dishes…

I don’t know about you, but I personally feel like you can never have too many easy back-pocket dinner recipes. Especially the kind that create the fewest dishes possible while still delivering a legit delicious, balanced, veggie-loaded dinner. Those are the recipes you are going to see me making…. a lot. This sheet pan chicken and broccoli is definitely one of them. It was OG inspired by my Sheet Pan Sausage and Veggies with Gnocchi (a longtime reader favorite for so many good reasons), but this version leans into bright lemony flavors, plenty of broccoli (because when dinner decision fatigue hits, broccoli is almost always my veggie answer), and juicy chicken for a protein-packed meal that all cooks on one sheet pan.

I sosososo love there is no “what else should I serve with this?” moment with this recipe. No rice simmering on the stove. No pasta water to drain. No second vegetable to remember halfway through cooking dinner. Just chicken, broccoli, gnocchi, lemon, garlic, and Parmesan all doing their thing together. Into the oven it goes and BOOM…dinner is ready. Complete. Delicious. No sink full of dishes to stare down afterwards. And the whole family happily eats this one (though Allie firmly believes extra Parmesan is always the correct choice) and Ken especially loves the texture of the roasted gnocchi. Personally, my favorite part is that perfect bite. A little stack of roasted broccoli, lemony chicken, and crispy-on-the-outside, tender-on-the-inside gnocchi all balanced on one fork (anyone else immediately think of the movie The Mirror Has Two Faces when someone talks about the perfect bite, or is that just me?).

Okay, so let’s be kitchen besties and let me give you a few tips and tricks so this turns out for you like it does me. First: the size of your sheet pan matters. My pan is 21 x 15 inches, so nice and big and gives everything enough room to spread out is what helps the broccoli roast, the gnocchi crisp, and the chicken cook beautifully instead of everything steaming together. I also love the leftovers, however (just an FYI) the gnocchi softens a bit after reheating, but the flavors hold up wonderfully for easy lunches and quick dinners later in the week. And lastly, pencil this one in for a night that you need ease. This one tends to show up on nights when Ken (our house dishwasher) has had a long day at work. So…maybe that isn’t a recipe testing trick, but after almost twenty years of marriage, I’ve learned that romance often looks a lot less like grand gestures and a lot more like not leaving your spouse a mountain of dishes after a long day. So, I do think that will make your night a little better too.

Let’s make dinner together. Just you and me…

Jump to Recipe Instructions
Bowls of raw broccoli florets, gnocchi, diced chicken, shredded cheese, lemon zest, lemon halves, garlic cloves, olive oil, salt, pepper, and dried herbs are arranged on a marble countertop.
It only takes a handful of ingredients for this recipe to come together.
A person whisking a bowl of olive oil, herbs, and grated cheese on a marble countertop, surrounded by bowls of broccoli, shredded cheese, and half a lemon.
Whisk up the marinade.
A person holds a glass bowl filled with uncooked gnocchi and broccoli florets. Surrounding the bowl are dishes with raw chicken cubes, shredded cheese, a lemon half, and a bowl of sauce with a whisk.
Add the veggies and gnocchi together in a big bowl.
A person mixes gnocchi and broccoli florets in a glass bowl. Nearby are bowls containing raw chicken pieces, grated cheese, a lemon wedge, and a bowl of marinade or dressing on a marble countertop.
Pour in half the marinade and toss.
A baking sheet filled with uncooked gnocchi and broccoli florets is held by two hands, ready to be roasted. A bowl of grated cheese and a lemon are on the marble countertop nearby.
Spread everything out on your sheet pan and pop it in the oven to get a head start on roasting.
A person stirs raw, seasoned chicken pieces in a glass bowl with a black spatula. Nearby are bowls of shredded cheese, lemon, and a tray of broccoli and cauliflower.
Toss the chicken in the remaining marinade.
A sheet pan with raw diced chicken in the center, surrounded by gnocchi and broccoli florets, ready to be cooked. Two hands hold the pan over a white surface with lemon and grated cheese nearby.
Remove pan from the oven, scoot everything to the edges of the pan, and nestle the chicken in the middle.
A baking tray filled with baked gnocchi, roasted broccoli, and pieces of chicken, topped with melted cheese. Two hands hold the tray on a marble countertop with parsley and grated cheese nearby.
Bake until the chicken is cooked through. Finish with a sprinkle of extra cheese and a few lemon slices.
A baking sheet filled with roasted gnocchi, broccoli, and chicken pieces, garnished with fresh parsley and lemon slices. A hand holds a wooden spoon, ready to serve, with ingredients and utensils around the tray.
A baking sheet filled with roasted gnocchi, broccoli, and chicken pieces, garnished with fresh parsley and lemon slices. A hand holds a wooden spoon, ready to serve, with ingredients and utensils around the tray.
5 from 4 votes

Sheet Pan Lemon Chicken Broccoli and Gnocchi

Yield: 5 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Cuisine: American
Course: dinner
Author: Taesha Butler
This sheet pan chicken and broccoli is one of my favorite easy dinners because the whole meal cooks on a single pan. Tender chicken, roasted broccoli, pillowy gnocchi, bright lemon, garlic, and Parmesan come together for a flavorful, veggie-loaded dinner with minimal cleanup and no extra side dishes required.
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Ingredients
 

  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice
  • ¼ cup extra virgin olive oil
  • 4 cloves garlic, minced
  • ¾ teaspoon kosher salt
  • 1 teaspoon dried Italian seasoning , or dried oregano
  • ½ teaspoon ground black pepper
  • ¼ cup shredded parmesan cheese, divided
  • 1 pound broccoli, cut into small florets
  • 17 ounces package shelf-stable gnocchi , use gluten-free gnocchi if needed
  • 1½ pounds boneless, skinless chicken breast, cut into 1-inch cubes

Instructions
 

  • Heat the oven to 400℉. Grease a large, rimmed sheet pan with oil spray or a little oil. My pan is  21”x 15”. If you don’t have one that big, you can cook the veggies and chicken on 2 smaller separate sheet pans
  • Make the marinade: mix the lemon zest, lemon juice, olive oil, garlic, salt, herbs, pepper, and 2 tablespoons of parmesan in a small bowl.
  • Add the broccoli florets and gnocchi to a large bowl. Separate any gnocchi that may be stuck together. Whisk the marinade again then pour about half of it over the broccoli and gnocchi. Toss to coat.
  • Spread the broccoli and gnocchi out evenly on the prepared sheet pan. Place in the oven and roast for 10 minutes.
  • Meanwhile, add the chicken to the now empty bowl, pour over the remaining marinade and toss to coat. It’s ok to leave the chicken out on the counter while you wait the 10 minutes of cook time.
  • Once the broccoli and gnocchi have cooked for 10 minutes, take the pan out of the oven, and push the broccoli and gnocchi to the edges of the pan to make room for the chicken in the center. Place the chicken pieces on the pan in a single layer.
  • Place the sheet pan back in the oven and cook until the chicken reaches an internal temp of 165℉, 15 to 20 minutes.
  • Sprinkle the remaining 2 tablespoons of parmesan cheese over the dish then serve with additional lemon slices, if desired.
    Let leftovers cool completely before storing in an air-tight container in the fridge for up to 4 days.
Serving: 1/5 the recipe or 257 grams, Calories: 388kcal, Carbohydrates: 36g, Protein: 31g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 76mg, Sodium: 793mg, Potassium: 689mg, Fiber: 4g, Sugar: 2g, Vitamin A: 548IU, Vitamin C: 73mg, Calcium: 105mg, Iron: 4mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.