Busy weeknights call for meals that are as effortless as they are satisfying, and this One Pan Chicken and Gnocchi is just the answer. Inspired by classic chicken piccata, this dish delivers big, bold flavor with tender chicken, pillowy gnocchi, and a bright lemony sauce — all with less than 10 ingredients and minimal cleanup.
The best part? It’s a complete, comforting meal that comes together on one sheet pan, making dinnertime easier without sacrificing flavor. This is one that both kids and adults will love — guaranteeing clean plates all around. This recipe is proof that easy dinners don’t have to be boring, and I hope you give it a try!
One Pan Chicken Piccata and Gnocchi
Serves 4-6
Ingredients
8 chicken thighs (skin-on, bone-in)
3 teaspoons kosher salt
1 teaspoon black pepper
3 tablespoons olive oil, divided
1 lemon sliced into 8 thin slices
½ cup chicken stock
3 cloves garlic, finely chopped
2 tablespoons capers, rinsed
¼ cup chopped parsley
1 package gnocchi (fresh, frozen, or shelf-stable)
2 tablespoons butter
Preparation
- Preheat the oven to 450 degrees Fahrenheit.
- Pat the chicken dry with a paper towel and place the pieces onto a sheet pan so that they are not touching. Drizzle the chicken with 2 tablespoons of olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Rub the seasoning into the chicken on both sides, making sure that all pieces are well-coated.
- Next, tuck a lemon slice half-way under each piece of chicken, and then pour the chicken stock into the sheet pan in between all of the chicken pieces. Transfer to the preheated oven and roast for 25 minutes.
- While the chicken is roasting, drain and rinse the capers, finely chop the garlic cloves, and chop the parsley.
- Remove the gnocchi from its packaging and toss it with the remaining tablespoon of olive oil and a teaspoon of kosher salt in a small bowl.
- After the chicken has been roasting for 25 minutes, remove it from the oven. Add the gnocchi, garlic, capers, and half of the parsley in between the chicken pieces and mix it around a little. Break the butter into small pieces and dot it all over the sheet pan.
- Return the pan to the oven for another 10 minutes.
- Remove from the oven, top with the remaining parsley, and let rest for at least 5 minutes. Bring to the table and serve. ENJOY!
NOTES: You can use any mix of chicken pieces that you like (light or dark meat) – the important thing is that they have skin and bones, for the absolute best flavor!
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Hello, I’m Natalie! I’m a professionally-trained chef, culinary instructor and recipe developer living in Ann Arbor. A career change, a trip through culinary school 20 years ago, and being a lifelong Julia Child enthusiast has led me to a career doing my very favorite thing: making food and cooking approachable to home cooks of all ages!
My passion for creating great food experiences and getting people excited about learning and having fun in the kitchen is always at the heart of what I do. You can find my blog at NatalieMarbleCooks.com. And on social media you can find me at @NatalieMarbleCooks. Sign up for my email newsletter here, where I share family-friendly recipes, tips & tricks, and hopefully a little inspiration!
