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One-Pan Chicken & "Dumplings"

with Carrots & Thyme

Easy Cleanup
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

It doesn’t get much more comforting than tonight’s chicken and “dumplings,” made with pillowy gnocchi. Our chicken, gnocchi, and winter vegetables all come together in a rich, thick gravy, seasoned with fresh thyme and aromatic spices. (Chefs, your turnip may be red or purple-topped!)

fresh
ingredients
One-Pan Chicken & "Dumplings" with Carrots & Thyme
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 17.6-Ounce Package Gnocchi
  • ¾ cup Low-Fat Or Whole Milk
  • 3 Carrots
  • 2 stalks Celery
  • 1 Turnip
  • 1 Yellow Onion
  • 1 bunch Thyme
  • 3 Tbsps All-Purpose Flour
  • 2 Tbsps Butter
  • ⅓ cup Chicken Bone Broth
  • 1 Tbsp Weeknight Hero Spice Blend (Garlic Powder, Onion Powder, Smoked Paprika, & Whole Dried Parsley)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Medium dice the celery. Peel and medium dice the carrots. Medium dice the turnip. Peel and medium dice the onion. Keeping half the thyme sprigs whole, pick the leaves off the remaining stems; discard the stems.

Brown the chicken:
2 Brown the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned.

Add the vegetables:
3 Add the vegetables:

Add the butter, diced celery, diced carrots, diced turnip, diced onion, and whole thyme sprigs to the pan; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables have softened and the chicken is cooked through. Evenly top with the flour and spice blend. Cook, stirring frequently, 1 to 2 minutes, or until the vegetabls and chicken are evenly coated.

Make the gravy:
4 Make the gravy:

Add the milk and 2 cups of water to the pan; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 6 to 8 minutes, or until thickened.

Add the gnocchi:
5 Add the gnocchi:

Add the gnocchi and broth to the pan. Increase the heat to high and cook 3 to 5 minutes, or until the gnocchi are tender. Turn off the heat. Carefully remove and discard the whole thyme sprigs. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Garnish the finished chicken, vegetables, and gnocchi with as much of the thyme leaves as you’d like. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Medium dice the celery. Peel and medium dice the carrots. Medium dice the turnip. Peel and medium dice the onion. Keeping half the thyme sprigs whole, pick the leaves off the remaining stems; discard the stems.

2 Brown the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned.

Brown the chicken:
Add the vegetables:
3 Add the vegetables:

Add the butter, diced celery, diced carrots, diced turnip, diced onion, and whole thyme sprigs to the pan; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables have softened and the chicken is cooked through. Evenly top with the flour and spice blend. Cook, stirring frequently, 1 to 2 minutes, or until the vegetabls and chicken are evenly coated.

4 Make the gravy:

Add the milk and 2 cups of water to the pan; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 6 to 8 minutes, or until thickened.

Make the gravy:
Add the gnocchi:
5 Add the gnocchi:

Add the gnocchi and broth to the pan. Increase the heat to high and cook 3 to 5 minutes, or until the gnocchi are tender. Turn off the heat. Carefully remove and discard the whole thyme sprigs. Season with salt and pepper to taste.

6 Serve your dish:

Garnish the finished chicken, vegetables, and gnocchi with as much of the thyme leaves as you’d like. Enjoy!

Serve your dish: