Categories: Meals

Ingredients

• 4 chicken breasts
• Kosher salt and black pepper
• 1 1/4 tsp chopped fresh thyme
• 1 tsp paprika
• 3 tbsp unsalted butter
• 1 small onion, chopped
• 2 stalks celery, thinly sliced
• 1 carrot, finely chopped
• 1/2 cup chicken broth
• 17.5 oz. package potato gnocchi
• 1/2 cup frozen peas
• 1/4 cup heavy cream

Directions

1. Preheat the oven to 425. Season the chicken generously with salt and pepper and sprinkle with 1 tsp thyme and the paprika. Melt 1 tbsp butter in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 2-3 minutes per side. Transfer to a baking sheet and roast until no longer pink in the middle, 8-10 minutes.

2. Meanwhile, melt the remaining 2 tbsp butter in the skillet over medium-high heat. Add the onion, celery, carrot, 1/4 tsp thyme, 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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