30-Minute Sheet Pan Chicken & Gnocchi with Bacon

Sheet pan dinners live or die by what you put on the pan — and this one is stacked. Shelf-stable potato gnocchi roasts directly on the pan until golden and crisp at the edges (no boiling water, no separate pot), soaking up smoky bacon fat while chicken pieces stay juicy and broccoli chars at the tips. Thirty minutes at 425°F and dinner is done on a single pan.

Why you’ll love it

• No boiling the gnocchi. Shelf-stable gnocchi goes straight onto the pan — roasting in bacon fat is the crispy-gnocchi enabler.
• Crispy + smoky. The bacon renders first, so everything roasts in its fat; the gnocchi comes out golden at the edges.
• ~34g protein per serving (estimated), from chicken breast plus bacon and Parmesan.
• One pan, minimal cleanup. Line it with parchment if you want — but the bacon fat does most of the nonstick work.

Ingredients

• 6 slices bacon, chopped into 1/2-inch pieces
• 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 (16 oz) package shelf-stable potato gnocchi, do not substitute fresh or frozen
• 4 cups broccoli florets, about 1 large head, or halved Brussels sprouts
• 1 medium red onion, cut into 1/2-inch wedges
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons Italian seasoning, divided
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1/2 teaspoon smoked paprika
• 1/2 cup freshly grated Parmesan, plus more for serving
• 1/4 cup chopped fresh parsley
• Lemon wedges, for serving
• Red pepper flakes, optional

Equipment

A large rimmed sheet pan (18×13-inch), tongs or a spatula, and an instant-read thermometer.

Instructions

1. Render the bacon (5 minutes).. Heat the oven to 425°F. Scatter the chopped bacon over a large rimmed sheet pan and bake 5 minutes, until it just starts to crisp. Transfer to a paper-towel-lined plate with a slotted spoon, leaving the rendered fat on the pan — that’s the smoky base everything else roasts in.
2. Load the pan (while the bacon renders).. In a large bowl, toss the broccoli florets, onion wedges, and gnocchi with the olive oil, garlic, 1 teaspoon Italian seasoning, 3/4 teaspoon salt, 1/4 teaspoon pepper, and the smoked paprika until evenly coated.
3. Roast the gnocchi and vegetables (8 minutes).. Spread the gnocchi and vegetables over the bacon fat in a single layer — give everything room so it roasts instead of steaming. Roast 8 minutes.
4. Add the chicken (2 minutes).. Season the chicken pieces with the remaining 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir the pan with tongs, then nestle the chicken pieces among the vegetables and gnocchi in a single layer. Return to the oven.
5. Roast until golden (9 minutes).. Roast 8–10 more minutes, until the chicken is cooked through to 165°F, the gnocchi are golden and crisp at the edges, and the broccoli is charred at the tips.
6. Finish (1 minute).. Scatter the reserved bacon back over the pan, shower with the Parmesan and parsley, and rest 2 minutes. Serve straight from the pan with lemon wedges and extra Parmesan.

Doneness cues: Chicken pieces must reach 165°F internally — at this size and 425°F heat, 8–10 minutes is plenty, but check the thickest piece. The gnocchi are done when puffed and golden-brown at the edges; if they’re pale, give the pan 2 more minutes before adding the Parmesan.

Nutrition note

Protein is estimated at about 34g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.

Substitutions and tips

• Brussels sprouts for broccoli: halve them and use 3 cups; they char beautifully in the bacon fat.
• Turkey bacon works but renders less fat — add an extra tablespoon of olive oil to the pan in step 3.
• Don’t crowd the pan. If everything is piled up, the gnocchi steams instead of crisping. Use two pans if yours runs small.
• Shelf-stable gnocchi only. Fresh or frozen gnocchi release too much moisture and go gummy in the oven instead of crisp.
• Make it creamy: a 2–3 tablespoon drizzle of heavy cream over the finished pan before the Parmesan goes on gives a light pan sauce.

Storage and reheating

Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat on a sheet pan at 400°F for 8–10 minutes — the oven re-crisps the gnocchi far better than the microwave. Reheat to 165°F. Freezing is not recommended; the gnocchi turn mushy when thawed.

Frequently asked questions

Can I use frozen gnocchi? Not for this recipe — frozen gnocchi release too much water in the oven and steam instead of crisping. Shelf-stable gnocchi is the one that goes straight on the pan.

Why render the bacon first? The rendered fat becomes the roasting medium: it’s what makes the gnocchi golden and the broccoli smoky. Bacon added at the end would just steam.

Can I use chicken thighs? Yes — 1 1/2 lb boneless, skinless thighs cut into 1-inch pieces work 1:1 and stay extra juicy; still cook to 165°F.

Is this good for meal prep? Yes — portion into containers and reheat on a sheet pan at 400°F to bring back the crisp edges. Pack the lemon wedges separately.

More sheet-pan dinners

For another sheet-pan night, our Sheet Pan Gnocchi with Sausage & Peppers is a reader favorite. If you like one-pan chicken dinners, try our 25-Minute Honey Garlic Chicken & Green Beans. Chili season? Our 30-Minute White Bean Turkey Chili is all one pot.