This Sheet Pan Chicken Scarpariello with Gnocchi is a flavorful, one-pan dinner made with juicy chicken thighs, sweet Italian chicken sausage, bell peppers, red onion, tangy jarred cherry peppers, and pillowy gnocchi that roasts to golden edges. It’s bold, simple to prepare, and cleans up quickly—perfect for busy weeknights.
Sheet Pan Chicken Scarpariello
This sheet pan version of classic Chicken Scarpariello keeps the dish’s bright, tangy flavors but simplifies preparation and shortens hands-on time. Instead of boiling potatoes, gnocchi soaks up the juices and crisps around the edges while the chicken and sausage roast. The result is a comforting, high-protein meal that’s ready in under an hour and requires only one pan to clean.
Why This Recipe Works
Traditional Scarpariello is usually made on the stovetop, but baking everything on a sheet pan makes this version faster and more forgiving. Roasting ensures even cooking with minimal attention: toss the ingredients together, pop the pan in the oven, and stir once halfway through for beautifully caramelized vegetables and crisped gnocchi.
- Minimal cleanup: Everything cooks on one sheet pan.
- Kid-friendly: Use mild jarred peppers if you prefer less heat.
- Adaptable: This can be made gluten-free with GF gnocchi and is naturally dairy-free.
Ingredients You’ll Need
Below are the ingredients used in this easy sheet pan Chicken Scarpariello. Exact measurements are listed in the Ingredients section.
- Protein: Boneless skinless chicken thighs and sweet Italian chicken sausage, cut into 1-inch pieces.
- Vegetables: Red onion and red bell pepper sliced into strips.
- Gnocchi: Potato gnocchi replaces potatoes and crisps up in the oven.
- Peppers & Brine: Jarred cherry peppers (or banana peppers) add tang; use some of the pepper brine to season the dish.
- Flavor: Extra virgin olive oil, minced garlic, kosher salt, and Italian seasoning.
Ingredients
- 4 boneless skinless chicken thighs, cut into 1-inch pieces
- 4 sweet Italian chicken sausage links (about 12 oz total), cut into 1-inch pieces
- 1 cup red onion, sliced (about 1 small onion)
- 1 red bell pepper, sliced into 1/4‑inch strips
- 1 1/2 cups gnocchi
- 1 cup jarred cherry peppers or banana peppers, sliced into rings (in brine)
- 1/4 cup cherry pepper brine
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1 teaspoon kosher salt
How to Make Sheet Pan Chicken Scarpariello
Preheat the oven, toss everything together, and roast until the chicken is cooked through and the gnocchi and vegetables are golden. Stir once halfway through for even browning.
- Preheat: Heat the oven to 425°F (220°C). Lightly oil a large rimmed sheet pan or line it with parchment paper for easy cleanup.
- Toss: In a large bowl, combine the chicken, sausage, onion, bell pepper, gnocchi, cherry peppers, pepper brine, olive oil, garlic, Italian seasoning, and salt. Toss until everything is evenly coated.
- Roast: Spread the mixture in a single layer on the sheet pan and roast for about 35 minutes, stirring once halfway through. Cook until the chicken reaches 165°F (74°C) and the gnocchi are golden on the edges.
- Serve: Let the pan rest a few minutes, then serve warm. Spoon pan juices over the plated portions for extra flavor.
Variations & Tips
- Sausage swap: Use sweet Italian turkey sausage if you prefer.
- Veggie swaps: Any color bell pepper or yellow onion works well.
- Potato option: If you’d rather not use gnocchi, halved baby potatoes work — roast a bit longer until tender.
- Make it mild: Choose banana peppers or roasted red peppers and add 1–2 tablespoons red wine vinegar instead of brine for the tang without heat.
- Herb substitute: If you don’t have Italian seasoning, use a mix of dried basil, oregano, and/or parsley (about 1/2 teaspoon total).
Serving Suggestions
This one-pan chicken dinner is a satisfying meal on its own, but it pairs nicely with a light green salad, crusty bread, or a simple side of roasted vegetables. Here are a few easy ideas to complete the plate:
- Arugula salad with lemon vinaigrette
- Sourdough or rustic whole-grain bread for sopping up juices
- Roasted Brussels sprouts or steamed asparagus
Recipe Notes
If you want less heat, use banana pepper rings or roasted red peppers. For a non-spicy version, replace the pepper brine with 1–2 tablespoons red wine vinegar. Cut ingredients ahead and store refrigerated; toss with oil and seasoning just before baking.
Yields, Time & Nutrition
Yield: 4 servings. Serving size: about 1 1/2 cups. Prep: 15 minutes. Cook: 35 minutes. Total: 50 minutes.
Approximate nutrition per serving: Calories 540.5 kcal; Protein 34.5 g; Carbohydrates 28.5 g; Fat 31 g; Fiber 3 g; Sugar 6 g; Sodium approximately 1558 mg. These values are estimates and will vary based on brands and substitutions.
Storage
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze in 2-cup airtight containers for up to 3 months.
- Reheat: Thaw in the refrigerator overnight and reheat in 30‑second microwave intervals or warm in a 350°F oven until heated through.
FAQ
Scarpariello translates roughly to “shoemaker’s” style chicken and refers to a rustic Italian-American preparation that combines bold, tangy flavors—often with peppers and a vinegary pan sauce.
Yes — chop the chicken, sausage, peppers, and onions the day before and store them covered. Combine the oil, brine, garlic, and seasonings in a small jar. When ready to bake, toss everything with the gnocchi on the sheet pan and roast as directed.
More Sheet Pan Chicken Ideas
If you enjoyed this recipe, try other one-pan chicken dinners for variety: drumsticks with summer vegetables, balsamic-herb chicken and vegetables, parmesan-crusted chicken with broccoli, or roasted potatoes with sausage and peppers. These keep dinner simple while delivering big flavor.