One-Pan Chicken & "Dumplings" with Carrots & Thyme
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One-Pan Chicken & "Dumplings"

with Carrots & Thyme

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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

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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
One-Pan Chicken & "Dumplings" with Carrots & Thyme
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

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

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 vegetables 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

1 Prepare the ingredients:

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

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 vegetables 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:
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