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Sheet Pan Honey Glazed Chicken and Veggies Gnocchi

July 28, 2022
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A sweet and tangy sherry honey glaze tossed with juicy chicken, brussels sprouts, and zucchinis all crisped up in the oven with your favorite gnocchi: this Sheet Pan Honey Glazed Chicken and Veggies Gnocchi recipe is the ultimate healthy yet cozy meal.

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Gnocchi is one of those ingredients that always puzzles me. Can it be treated like pasta? Yeah, sure.  Is it pasta? No, not necessarily. Really, gnocchi is just potatoes (or oftentimes these days cauliflower) that is pureed up and mixed with some type of thickener, like flour. Thus, I find gnocchi to be the perfect way to add just a bit of starch into an otherwise non-pasta type of dish. For example? You’ve got to check out my Gochujang Stir Fried Broccoli Gnocchi. It truly shows just how versatile the ingredient can be. Using this idea, I decided to make another not-so-Italian style gnocchi. This time, I went with all the classic flavors of a roasted sheet pan chicken and vegetables. Oh, and with that sherry vinegar honey glaze? This Sheet Pan Honey Glazed Chicken and Veggies Gnocchi is truly over-the-top amazing. 

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The breakdown…

This Sheet Pan Honey Glazed Chicken and Veggies Gnocchi recipe is truly so simple, versatile, quick. I mean, you basically just have to chop up all of your vegetables and throw them on a sheet pan with chicken breasts, olive oil, salt, and pepper. I love to really coat my chicken breasts with a good olive oil, yet I usually just resort to spraying the rest of my veggies with a full bodied olive oil spray. This way, the veggies are sure to be fully coated and crisp-able. Once you have lathered everything up, off they go to the oven! Simply cook your chicken until it is pretty much cooked through (don’t worry if it’s still a little pink, as it will go back into the oven), and the veggies are crisp. Then, get to the fun stuff!

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substitutions…

Before we dive into that honey glaze, though, let’s talk substitutions. Instead of chicken breasts, you could totally go with chicken thighs, a sausage of sorts, beef, tofu, or any other protein. Really, the sky’s the limit. You could also add a few more chicken breasts into the mix if you are serving this to a big crowd, just add more sauce accordingly. Oh, and instead of the zucchini, brussels sprouts, and shallot?? Really, you could go with any vegetables you would like. I love the crunch of the brussels, softness of the zucchini, and bite from the onion… so maybe try for other veggies that bring similar qualities to the table. Other good formals would be broccoli/ cauliflower/asparagus + squash/mushrooms/peppers/carrots/potatoes + an onion/scallions. Again, go with what you love!

In any case, the most important part of this Sheet Pan Honey Glazed Chicken and Veggies Gnocchi recipe is that honey glaze. This is truly just a simple vinegar/sweetener glaze that you could throw on just about any veggies or protein. To start things off, cook down some honey until it is liquified and bubbly. Then, reduce the heat a bit and stir in some vinegar and red pepper flakes. After a few minutes of simmering like this, the glaze is ready! It would necessarily look like a glaze yet, but, let me assure you, after a few minutes under the broiler, everything will be looking perfect. So, toss that up with everything and get it back to the oven!

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the gnocchi…

But wait, before throwing your sheet pans under the broiler, let’s talk about that gnocchi. You can use any type of gnocchi for this recipe. Regular, sweet potato, gluten free, or cauliflower varieties all work. (I wouldn’t use a ricotta gnocchi, though.). In any case, you will want to boil or microwave it before use. My favorite way to whip this up is to use a frozen cauliflower gnocchi, microwave it for about 5 minutes, then toss it right onto my baking sheet with everything else. It’s seriously so simple, yet so good. After just a few minutes under the broiler, voila! Your Sheet Pan Honey Glazed Chicken and Veggies Gnocchi is just about done!

how to serve it up…

To finish off this Sheet Pan Honey Glazed Chicken and Veggies Gnocchi, I like to hit everything with a bit of lemon zest, feta, and pecorino. And definitely go in with more salt, pepper, and red pepper flakes, as needed. Really, this just brings in a nice bit of salty, creamy brightness at the end… plus, cheese just makes everything better! Serve this up as is for an easy weeknight dinner or with a simple side salad and some dinner rolls for an entertaining affair. In either case, this recipe is sure to be a hit!

I hope you love this Sheet Pan Honey Glazed Chicken and Veggies Gnocchi as much as I do! Let me know what you think in the comments below:)

Sheet Pan Honey Glazed Chicken and Veggies Gnocchi
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Sheet Pan Honey Glazed Chicken and Veggies Gnocchi

Recipe by Annie PatrickCourse: Main CourseCuisine: American, FusionDifficulty: Easy
Servings

5

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

43

minutes


A sweet and tangy sherry honey glaze tossed with juicy chicken, brussels sprouts, and zucchinis all crisped up in the oven with your favorite gnocchi: this Sheet Pan Honey Glazed Chicken and Veggies Gnocchi recipe is the ultimate healthy yet cozy meal.

Ingredients

  • sheet pan:

  • 10 oz brussels sprouts, ends trimmed and quartered

  • 2 large zucchinis, diced

  • 3 shallots, wedged

  • 2 chicken breasts, thinly sliced in half lengthwise (or 4 cutlets)

  • Olive oil or olive oil spray, to coat

  • Salt and pepper, to taste

  • honey glaze:

  • ½ cup honey

  • ¾ cup sherry vinegar (can sub champagne vinegar)

  • 2 tbsp olive oil or butter

  • A pinch of red pepper flakes, to taste

  • assembly:

  • 20 oz gnocchi*

  • 1 lemon, zested

  • Crumbled feta cheese, to taste

  • Finely grated pecorino romano, to taste

Instructions

  • Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper.
  • Toss your brussels quarters, zucchinis, shallots, and chicken breasts with olive oil, salt, and pepper. Spread everything out on the prepared baking sheets, then transfer the sheets to the oven. Bake for 16-18 minutes, rearranging the baking sheets between the bottom and middle racks halfway through.
  • Meanwhile, in a small saucepan, heat the honey over medium-high heat. Once bubbling, reduce the heat to medium. Whisk in the vinegar, olive oil or butter, and red pepper flakes. Simmer for another 5 minutes, then remove from the heat.
  • Boil or microwave the gnocchi for about 2 minutes under the package directions. Then, rinse, drain, and it pat dry.
  • When the chicken is mostly cooked through (it’s okay if it’s a little pink, as it is going back into the oven) and the veggies have started to brown, remove the sheet pans from the oven. To the side, finely dice the chicken breasts into ¾ inch cubes. In a large bowl, vigorously toss the brussels, zucchini, shallots, and diced chicken with the honey glaze mixture.
  • Switch the oven to broil.
  • Return the coated veggies and chicken to the baking sheets. Carefully arrange the boiled gnocchi on top. Return the sheet pans to the oven and broil for another 10-12 minutes, or until the glaze has caramelized over everything and the gnocchi is crisp. Again, reposition the sheet pans between the bottom and middle oven racks at the halfway mark.
  • Finish everything with some lemon zest, feta, and pecorino. Serve warm and enjoy!

Notes

  • You can use any type of gnocchi for this recipe. Regular, sweet potato, gluten free, or cauliflower varieties all work. I wouldn’t use a ricotta gnocchi, though.
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