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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.