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

with Carrots & Thyme

Group Created with Sketch. 40 min
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500 Calories Or Less
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 570 Cals/serving
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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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One-Pan Chicken & "Dumplings" with Carrots & Thyme
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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!

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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: