| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
- Kosher salt and freshly ground pepper
- 1 1/4 teaspoons chopped fresh thyme
- 1 teaspoon paprika
- 3 tablespoons unsalted butter
- 1 small onion, chopped
- 2 stalks celery, thinly sliced
- 1 carrot, finely chopped
- 1/2 cup low-sodium chicken broth
- 1 17.5-ounce package potato gnocchi
- 1/2 cup frozen peas
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 425 degrees F. Season the chicken generously with salt and pepper and sprinkle with 1 teaspoon thyme and the paprika. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 2 to 3 minutes per side. Transfer to a baking sheet and roast until no longer pink in the middle, 8 to 10 minutes.
- Meanwhile, melt the remaining 2 tablespoons butter in the skillet over medium-high heat. Add the onion, celery, carrot, remaining 1/4 teaspoon thyme and a pinch each of salt and pepper. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the chicken broth and 3/4 cup water and bring to a boil. Stir in the gnocchi, breaking apart any that are sticking together. Cover and simmer until the gnocchi are just tender, about 5 minutes.
- Uncover the skillet and stir in the peas and heavy cream. Cook until slightly thickened, about 1 minute; season with salt and pepper. Slice the chicken and serve with the gnocchi.
Nutrition Facts
| Calories | 660 |
| Total Fat | 21 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 203 milligrams |
| Sodium | 863 milligrams |
| Carbohydrates | 60 grams |
| Dietary Fiber | 6 grams |
| Protein | 55 grams |
| Sugar | 4 grams |
Reviews
Super great recipe!! Instead of making a separate chicken breast, I threw in some shredded rotisserie chicken and it tasted like a condensed chicken gnocchi soup! Delish!!!
This was really delicious. I scaled it down for 2 people and it was perfect
Finally something my super picky daughter loves!
I used only two breasts which gave me a larger amount for a great side dish!!
Fantastic and so easy.
I’ll be making this again!
I’ll be making this again!
This was a hit with my family. I didn’t have any carrots so I used corn instead. I think carrots would be better. Full of flavor and easy. It’s a keeper!
I loved this dish. I don’t eat peas but had some broccoli so I still had some green in the dish. I also could only find chicken tenders at the store so I roasted them in the oven then cut them up and added to the gnocchi mixture. I will be making this again.
Made this tonight. The only change I made was to just use 1% milk instead of the cream and it turned out very well. My husband enjoyed very much. Will definitely make again.
I loved this. The chicken was moist and tender and very flavorful. The Gnocchi was tender and soaked up all the goodness of the veggies and cream. I used all broth instead of water. This one will be on my dinner rotation.
Made this yesterday with a few adjustments. I used chicken cutlets sliced into strips, sautéed in butter and oil until almost done. Sautéed a batch of scallops until almost done. Sautéed the celery and onion with about a tablespoon of minced garlic. Added gnocchi and browned them lightly. Added the broth and cooked the gnocchi for a few minutes along with frozen peas and carrots combo as I didn’t have fresh carrots. Added in scallops and chicken, added a big dollop of sour cream instead of heavy cream, again using what I had on hand. Let the mixture come to a boil to allow it to thicken, then poured it all in a 9×13 pan, sprinkled a little grated parm on top and cooked in the oven for about 10 minutes to finish cooking the chicken and scallops. It was delicious. 4 adults shared the results with only about 1/3 of it left for me to enjoy for lunch today and tomorrow. I will make this again although not with the scallops. I don’t like them, but the others sharing the meal do, so they fished (no pun intended) them out leaving me with only chicken in the leftovers. Fine by me.