This Sheet Pan Chicken Scarpariello with Gnocchi is a one-pan dinner featuring juicy chicken thighs, sausage, bell peppers, onions, cherry peppers, and golden roasted gnocchi. Big flavor, easy cleanup, and ready in under an hour!
Sheet Pan Chicken Scarpariello
Think Chicken Scarpariello, but with a twist: easier and crispier with pillowy gnocchi instead of potatoes to soak up all the flavor. This sheet pan version has tender chicken thighs, sweet Italian chicken sausage, colorful bell peppers, onions, tangy cherry peppers, and gnocchi that roasts until golden on the edges.
You get all the bold flavors of the classic Italian-American dish in one sheet pan with minimal cleanup. See more sheet pan recipes here!
Why This Recipe Works
Chicken Scarpariello is traditionally cooked on the stove, but I wanted a simpler and quicker method so my family and I could enjoy it on busy weeknights. By putting everything on a sheet pan, it can be baked in the oven for an even more hands-off approach.
- Minimal Effort: Cook everything on one sheet pan to save time on cleanup.
- Family Friendly: If you’re making it for kids, choose mild peppers so everyone can enjoy the same meal.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free (if using GF gnocchi), high-protein, dairy-free
If you love one-pot recipes, my cookbook One and Done (one of my most popular books!) is a must-have. And if you’re craving more Italian classics, try my Chicken Cacciatore, Chicken Piccata, and Chicken Francese.
Ingredients You’ll Need
Here are all the ingredients for this easy sheet pan chicken scarpariello recipe. See the recipe card below for the exact measurements.
- Protein: Use 2 types of chicken for double the lean protein. Cut boneless, skinless chicken thighs and sweet Italian chicken sausage into 1-inch pieces.
- Vegetables: Slice red onion and bell pepper into strips.
- Gnocchi (potato dumplings) replace potatoes in traditional scarpariello. The best part is that they require no washing or chopping! Use gluten-free gnocchi if needed.
- Peppers: Buy a jar of cherry or banana peppers. You can typically find mild and hot varieties, so choose whichever suits your heat preference. You’ll also use some of the pepper brine to add flavor to the chicken and vegetables.
- Olive Oil prevents the food from drying out.
- Minced Garlic for flavor
- Seasoning: Kosher salt and Italian seasoning
How to Make Sheet Pan Chicken Scarpariello
Once you’ve prepped your chicken, sausage, onion, and peppers, just toss everything together and bake. See the recipe card at the bottom for printable directions.
- Prep: Preheat the oven to 425°F and spray a large sheet pan with oil. For simpler cleanup, line the pan with parchment paper and skip the oil spray.
- Mix and Season: Combine all the ingredients on the sheet pan.
- Bake for 35 minutes. Halfway through, give the food a good stir so it all cooks evenly.
Variations
- Sausage: Sweet Italian turkey sausage will also work if you can’t find chicken.
- Vegetables: You can use any color bell pepper or onion if you don’t have red.
- Potatoes: Substitute gnocchi with baby potatoes, sliced in half.
- Make it mild: I’d recommend banana peppers if you don’t want it too spicy. But if you want to make sure there’s absolutely no heat, use roasted red peppers and add a tablespoon or two of red wine vinegar to replace the brine.
- No Italian seasoning? Use a ½ teaspoon of dried basil, oregano, or parsley, or a ¼ teaspoon of two of them.
Yield: servings
Serving Size: 1 ½ cups
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Preheat oven to 425°F and spray a large sheet pan with oil.
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In a large bowl, combine chicken, sausage, onion, bell pepper, gnocchi, cherry peppers, pepper brine, olive oil, garlic, Italian seasoning and salt making sure everything is mixed thoroughly.
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Transfer to the prepared sheet pan and cook, abut 35 minutes, turning everything halfway.
Last Step:
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Use banana pepper rings if you don’t not like TOO much spice. Roasted peppers can also be used as a completely non-spicy alternative but I would suggest adding 1-2 TB of red wine vinegar in the place of the brine.
Serving: 1 ½ cups, Calories: 540.5 kcal, Carbohydrates: 28.5 g, Protein: 34.5 g, Fat: 31 g, Saturated Fat: 9 g, Cholesterol: 138 mg, Sodium: 1558.5 mg, Fiber: 3 g, Sugar: 6 g
Storage
- Refrigerate the chicken and gnocchi for up to 4 days.
- Freeze leftovers in 2-cup airtight containers for 3 months.
- Thaw the scarpariello in the fridge overnight, then microwave in 30-second intervals until warm. You can also reheat it in a 350°F oven.
FAQ
Scarpariello translates to “shoemaker’s chicken” in Italian.
1. Cut the thighs, sausage, cherry peppers, bell peppers, and onions the day before and store them in an airtight container. You can also combine the brine, oil, garlic, and seasoning in a small jar.
2. The next day, place everything on the sheet pan with the gnocchi, toss it with the vinaigrette, and bake as directed.
More Sheet Pan Chicken Recipes You’ll Love
For more dinner ideas using chicken, check out these five delicious sheet pan chicken recipes to inspire your next meal!