Quick Spaetzle Sheet Pan
Get ready to delight your taste buds with this Quick Spaetzle Sheet Pan dish! Packed with fluffy spaetzle, vibrant veggies, and a sprinkle of cheesy goodness, it’s the ultimate one-pan meal that’s both satisfying and easy to whip up on those hectic evenings. Your family will be begging for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 pack Buko Spicy Herbs
- 1 onion
- 1 red onion
- 1/4 tsp pepper (1.25 ml)
- 300 g water (10.6 oz)
🥩Meat & Seafood(1)
- 800 g chicken inner fillet (1.76 lbs)
🥛Dairy & Eggs(2)
- 70g Cheddar (2.47 oz)
- 250 g cream (I use 7% fat content) (8.82 oz)7% fat content
🫙Pantry Staples(3)
- 1 heaping tsp cornstarch (5 ml)
- 3 tbsp oil (45 ml)
- 2 tsp vegetable broth powder (10 ml)
🧂Spices & Seasonings(5)
- 1/4 tsp black pepper (1.25 ml)
- 1 heaping tsp oregano (5 ml)
- 1 heaping tsp sweet paprika (5 ml)
- 1 tsp sweet paprika (5 ml)
- 1 tsp salt (5 ml)
📦Other(1)
- 1 kg Spaetzle (Kühltheke) (35.3 oz)
Nutrition (per serving)
Calories
826
Protein
63g
Carbs
90g
Fat
20g
👨🍳 Instructions
- 1
Preheat the oven to 210°C (410°F) top/bottom heat.
- 2
Spread the spaetzle on a baking sheet.
- 3
Peel, halve, and chop the onions. Add them to the spaetzle.
- 4
Marinate the meat in a bowl with the marinade ingredients. Spread it over the spaetzle.
- 5
In a large container, vigorously mix the sauce ingredients with a whisk until smooth. Pour evenly over the meat and spaetzle.
- 6
Top with freshly grated cheddar and place on the lowest rack in the oven.
- 7
Bake for about 30 minutes (every oven bakes differently, feel free to check the meat).
💡 Pro Tips
- ✓Toss the cold spaetzle with oil immediately before spreading on the sheet pan to create a hydrophobic barrier that prevents starch from absorbing moisture and becoming gluey during the 30-minute bake.technique3 tbsp oil for 1 kg spaetzle (0.3% oil by weight)
- ✓Cut chicken inner fillets into 2-3 cm cubes rather than leaving whole or thin-slicing, since they'll reach 165°F (74°C) internal temperature in 22-25 minutes at 210°C, preventing overcooking and moisture loss while allowing the exterior to caramelize.ingredient2-3 cm cubes | 165°F (74°C) target | 22-25 minutes
- ✓Let the marinade with paprika and oregano coat the meat for 8-10 minutes before adding the sauce, as paprika's fat-soluble pigments need time to bloom and distribute evenly, creating deeper color penetration rather than surface coating only.timing8-10 minutes bloom time
- ✓Whisk the sauce ingredients vigorously for 45-60 seconds to fully emulsify the oil and dairy components (from Buko Spicy Herbs), preventing separation during baking and ensuring even coating that won't pool at the bottom of the pan.technique45-60 seconds vigorous whisking
- ✓Grate the cheddar directly onto the hot pan after 25 minutes (5 minutes before finish) rather than adding at the start, so the cheese melts during carryover cooking without burning and maintains a creamy texture instead of becoming leathery.timingAdd at 25-minute mark | final 5 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Quick Spaetzle Sheet Pan
Get ready to delight your taste buds with this Quick Spaetzle Sheet Pan dish! Packed with fluffy spaetzle, vibrant veggies, and a sprinkle of cheesy goodness, it’s the ultimate one-pan meal that’s both satisfying and easy to whip up on those hectic evenings. Your family will be begging for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 pack Buko Spicy Herbs
- 1 onion
- 1 red onion
- 1/4 tsp pepper (1.25 ml)
- 300 g water (10.6 oz)
🥩Meat & Seafood(1)
- 800 g chicken inner fillet (1.76 lbs)
🥛Dairy & Eggs(2)
- 70g Cheddar (2.47 oz)
- 250 g cream (I use 7% fat content) (8.82 oz)7% fat content
🫙Pantry Staples(3)
- 1 heaping tsp cornstarch (5 ml)
- 3 tbsp oil (45 ml)
- 2 tsp vegetable broth powder (10 ml)
🧂Spices & Seasonings(5)
- 1/4 tsp black pepper (1.25 ml)
- 1 heaping tsp oregano (5 ml)
- 1 heaping tsp sweet paprika (5 ml)
- 1 tsp sweet paprika (5 ml)
- 1 tsp salt (5 ml)
📦Other(1)
- 1 kg Spaetzle (Kühltheke) (35.3 oz)
Nutrition (per serving)
Calories
826
Protein
63g
Carbs
90g
Fat
20g
👨🍳 Instructions
- 1
Preheat the oven to 210°C (410°F) top/bottom heat.
- 2
Spread the spaetzle on a baking sheet.
- 3
Peel, halve, and chop the onions. Add them to the spaetzle.
- 4
Marinate the meat in a bowl with the marinade ingredients. Spread it over the spaetzle.
- 5
In a large container, vigorously mix the sauce ingredients with a whisk until smooth. Pour evenly over the meat and spaetzle.
- 6
Top with freshly grated cheddar and place on the lowest rack in the oven.
- 7
Bake for about 30 minutes (every oven bakes differently, feel free to check the meat).
💡 Pro Tips
- ✓Toss the cold spaetzle with oil immediately before spreading on the sheet pan to create a hydrophobic barrier that prevents starch from absorbing moisture and becoming gluey during the 30-minute bake.technique3 tbsp oil for 1 kg spaetzle (0.3% oil by weight)
- ✓Cut chicken inner fillets into 2-3 cm cubes rather than leaving whole or thin-slicing, since they'll reach 165°F (74°C) internal temperature in 22-25 minutes at 210°C, preventing overcooking and moisture loss while allowing the exterior to caramelize.ingredient2-3 cm cubes | 165°F (74°C) target | 22-25 minutes
- ✓Let the marinade with paprika and oregano coat the meat for 8-10 minutes before adding the sauce, as paprika's fat-soluble pigments need time to bloom and distribute evenly, creating deeper color penetration rather than surface coating only.timing8-10 minutes bloom time
- ✓Whisk the sauce ingredients vigorously for 45-60 seconds to fully emulsify the oil and dairy components (from Buko Spicy Herbs), preventing separation during baking and ensuring even coating that won't pool at the bottom of the pan.technique45-60 seconds vigorous whisking
- ✓Grate the cheddar directly onto the hot pan after 25 minutes (5 minutes before finish) rather than adding at the start, so the cheese melts during carryover cooking without burning and maintains a creamy texture instead of becoming leathery.timingAdd at 25-minute mark | final 5 minutes