• Level:Easy

• Total: 35 min
• Active: 35 min

• Yield:4 servings
• Nutrition Info

Ingredients

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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

Directions

1. 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.
2. 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.
3. 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.

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