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Sheet Pan Chicken Scarpariello
This easy Sheet Pan Chicken Scarpariello with Gnocchi has all the flavor of the classic dish with less cleanup! Juicy chicken, cherry peppers, and gnocchi roast together in one pan for a high-protein dinner that feels cozy and satisfying.
Ingredients
- 4 boneless skinless chicken thighs (cut in 1 inch pieces)
- 4 (12 oz total) sweet Italian chicken sausage (cut in 1 inch pieces )
- 1 cup red onion (sliced ¼ inch thick (from 1 small onion))
- 1 red bell pepper (sliced ¼ inch thick strips)
- 1 ½ cups gnocchi
- 1 cup jarred cherry peppers (or banana pepper, sliced into rings (in brine)**)
- ¼ cup cherry pepper brine
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic (minced)
- ½ teaspoon Italian seasoning
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 425°F and spray a large sheet pan with oil.
- 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.
- Transfer to the prepared sheet pan and cook, abut 35 minutes, turning everything halfway.
Notes
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.
Nutrition
Serving: 1½ cups, Calories: 540.5kcal, Carbohydrates: 28.5g, Protein: 34.5g, Fat: 31g, Saturated Fat: 9g, Cholesterol: 138mg, Sodium: 1558.5mg, Fiber: 3g, Sugar: 6g
- WW Points: 11