Sheet Pan BBQ Chicken Gnocchi – Easy, Saucy, and Weeknight-Friendly

This is the kind of dinner that solves the “what’s for dinner?” question without breaking a sweat. Tender gnocchi crisp up in the oven, juicy chicken gets coated in smoky-sweet BBQ sauce, and everything roasts together on one pan. There’s minimal chopping, hardly any cleanup, and the flavors taste like a backyard cookout in under 40 minutes.

If you love meals that feel special but are easy enough for a Tuesday, this one’s for you.

What Makes This Special

• One-pan simplicity: Everything roasts on a single sheet pan, so cleanup is a breeze.
• Comfort meets BBQ: Gnocchi gets golden and crisp outside, fluffy inside, and pairs beautifully with sticky, tangy sauce.
• Flexible and forgiving: Use store-bought gnocchi and your favorite BBQ sauce. Swap veggies and spices to match your mood.
• Fast cook time: From prep to plate in about 35–40 minutes.
• Balanced and satisfying: Protein, carbs, and veggies all in one bite.

Ingredients

• 1.25–1.5 lb boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
• 1 lb shelf-stable or refrigerated potato gnocchi (uncooked)
• 1 red onion, cut into 1-inch chunks
• 1 red bell pepper, cut into strips
• 1 cup small broccoli florets (or use zucchini or green beans)
• 1.5 cups BBQ sauce, divided (choose your favorite brand and style)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp chili powder (optional, for heat)
• Salt and black pepper to taste
• Fresh parsley or green onions, chopped, for garnish
• Optional for serving: lime wedges, ranch drizzle, or extra BBQ sauce

How to Make It

1. Preheat and prep the pan: Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easier cleanup.
2. Season the chicken: In a bowl, toss chicken pieces with 1/2 cup BBQ sauce, smoked paprika, garlic powder, chili powder, a pinch of salt, and pepper.Coat well and set aside.
3. Coat the gnocchi and veggies: On the sheet pan, add gnocchi, onion, bell pepper, and broccoli. Drizzle with olive oil, sprinkle with a little salt and pepper, and toss directly on the pan to coat.
4. Add the chicken: Scatter the seasoned chicken over the gnocchi and vegetables. Spread everything out in a single layer so it roasts, not steams.
5. Roast: Bake for 15 minutes.Stir and flip the gnocchi and chicken so they brown evenly.
6. Glaze with sauce: Brush or drizzle another 1/2 cup BBQ sauce over the chicken and gnocchi. Return to the oven and roast for 8–10 minutes more, until the chicken is cooked through (165°F) and the gnocchi are golden at the edges.
7. Finish and serve: Toss everything gently with the remaining 1/2 cup BBQ sauce to taste. Garnish with parsley or green onions.Serve hot with lime wedges or a light ranch drizzle if you like.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm in a skillet over medium heat with a splash of water, or microwave in short bursts, stirring once or twice. Add a spoonful of BBQ sauce to refresh the glaze.
• Freeze: Not ideal, as gnocchi can turn mushy after thawing. If you must, freeze up to 2 months and reheat in the oven from frozen at 375°F until hot.

Health Benefits

• Protein-rich: Chicken helps keep you full and supports muscle repair.
• Veggie boost: Peppers, onions, and broccoli add fiber, vitamin C, and antioxidants.
• Portion control built in: Because this is a complete sheet-pan meal, it’s easy to serve balanced portions without extra sides.
• Customizable sauce: Choose a BBQ sauce that fits your goals—lower sugar, no added sweeteners, or a smoky style with fewer calories.

Common Mistakes to Avoid

• Crowding the pan: If everything is piled up, it steams and gets soggy.Use a large pan or two smaller ones.
• Skipping the mid-roast toss: Stirring halfway helps the gnocchi crisp and the chicken cook evenly.
• Adding all the sauce too early: The sugars can burn. Glaze midway and at the end for shine and flavor without scorching.
• Uneven chopping: Keep chicken around 1-inch pieces so it cooks at the same rate as the gnocchi and veggies.
• Using wet vegetables: Pat veggies dry; excess moisture prevents browning.

Alternatives

• Protein swaps: Use turkey tenderloins, sliced sausage, or extra-firm tofu (pressed and cubed). For tofu, toss with cornstarch for crisp edges.
• Gnocchi options: Cauliflower gnocchi works, but roast from frozen and add 5–8 minutes.Sweet potato gnocchi adds a deeper flavor and a hint of sweetness.
• Veggie variations: Try zucchini, corn, green beans, or small cauliflower florets. Keep pieces similar in size.
• Sauce styles: Go smoky, spicy, mustard-based, or Carolina-style vinegar sauce. A chipotle BBQ gives a gentle kick.
• Seasoning twists: Add cumin, onion powder, or a dash of Worcestershire to the chicken.A sprinkle of cheddar at the end makes it extra cozy.
• Gluten-free: Use gluten-free gnocchi and a certified gluten-free BBQ sauce.
• Dairy-free: This recipe is naturally dairy-free unless you add cheese or ranch.

FAQ

Do I need to boil the gnocchi first?

No. Shelf-stable or refrigerated gnocchi can go straight on the sheet pan. The oven crisps the outside while keeping the centers tender.

Can I use frozen vegetables?

Yes, but for best texture, roast them partially on the pan for 10 minutes before adding the chicken and gnocchi, or thaw and pat dry to remove excess moisture.

How do I keep the BBQ sauce from burning?

Add part of the sauce at the halfway point and the rest at the end.

Keep the oven at 425°F, not higher, and spread everything in a single layer.

What if I only have chicken breasts?

They work well. Cut into even 1-inch pieces and avoid overcooking. Breasts can dry out faster than thighs, so check for doneness at the earlier time.

Can I meal prep this?

Absolutely.

Roast the full batch, portion into containers, and refrigerate. Reheat with a splash of water and a bit more sauce to refresh the glaze.

Is there a way to make it spicier?

Use a spicy BBQ sauce, add a pinch of cayenne, or toss the chicken with hot sauce before roasting. Pickled jalapeños on top also do the trick.

How can I make it lighter?

Use a reduced-sugar BBQ sauce, lean chicken breast, and extra veggies.

You can also reduce the gnocchi to 12 ounces and bump up broccoli to compensate.

Wrapping Up

Sheet Pan BBQ Chicken Gnocchi is weeknight cooking at its best: bold flavor, minimal mess, and a cozy texture contrast in every bite. It’s flexible enough to match whatever you have in the pantry and fast enough for busy evenings. Keep a pack of gnocchi and your favorite BBQ sauce on hand, and you’re never far from a satisfying, crowd-pleasing dinner.

Sheet Pan BBQ Chicken Gnocchi - Easy, Saucy, and Weeknight-Friendly

Print Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

• 1.25–1.5 lb boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
• 1 lb shelf-stable or refrigerated potato gnocchi (uncooked)
• 1 red onion, cut into 1-inch chunks
• 1 red bell pepper, cut into strips
• 1 cup small broccoli florets (or use zucchini or green beans)
• 1.5 cups BBQ sauce, divided (choose your favorite brand and style)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp chili powder (optional, for heat)
• Salt and black pepper to taste
• Fresh parsley or green onions, chopped, for garnish
• Optional for serving: lime wedges, ranch drizzle, or extra BBQ sauce

Instructions

• Preheat and prep the pan: Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easier cleanup.
• Season the chicken: In a bowl, toss chicken pieces with 1/2 cup BBQ sauce, smoked paprika, garlic powder, chili powder, a pinch of salt, and pepper. Coat well and set aside.
• Coat the gnocchi and veggies: On the sheet pan, add gnocchi, onion, bell pepper, and broccoli. Drizzle with olive oil, sprinkle with a little salt and pepper, and toss directly on the pan to coat.
• Add the chicken: Scatter the seasoned chicken over the gnocchi and vegetables. Spread everything out in a single layer so it roasts, not steams.
• Roast: Bake for 15 minutes. Stir and flip the gnocchi and chicken so they brown evenly.
• Glaze with sauce: Brush or drizzle another 1/2 cup BBQ sauce over the chicken and gnocchi. Return to the oven and roast for 8–10 minutes more, until the chicken is cooked through (165°F) and the gnocchi are golden at the edges.
• Finish and serve: Toss everything gently with the remaining 1/2 cup BBQ sauce to taste. Garnish with parsley or green onions. Serve hot with lime wedges or a light ranch drizzle if you like.