CHICKEN WITH SKILLET GNOCCHI

Chicken with Skillet Gnocchi image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

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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

Steps:

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, Fat 21 grams, SaturatedFat 11 grams, Cholesterol 203 milligrams, Sodium 863 milligrams, Carbohydrate 60 grams, Fiber 6 grams, Protein 55 grams, Sugar 4 grams