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One-Pan Chicken & "Dumplings"

with Fall Vegetables & Fresh Thyme

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

It doesn’t get much more comforting than this hearty dish: chicken, gnocchi, and seasonal vegetables all come together in a rich gravy seasoned with fresh thyme and aromatic spices.

Get Cooking
fresh
ingredients
One-Pan Chicken & "Dumplings" with Fall Vegetables  & Fresh Thyme
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 17.6 oz Gnocchi
  • 6 oz Carrots
  • 2 stalks Celery
  • 1 Purple Top Turnip
  • 1 Yellow Onion
  • 1 bunch Thyme
  • 2 Tbsps All-Purpose Flour
  • ¾ cup Low-Fat Milk
  • 2 Tbsps Butter
  • 2 Tbsps Chicken Demi-Glace
  • 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. Cut off and discard the ends of the turnip; medium dice. Halve, peel, and medium dice the onion. Halve the celery lengthwise, then cut crosswise into 1-inch pieces. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Pick half the thyme leaves off the stems; discard the stems. Keep the remaining thyme sprigs whole. 

Cook the chicken & vegetables:
2 Cook the chicken & vegetables:

Pat the chicken dry with paper towels; place in a large bowl. Season with salt, pepper, and the spice blend. Stir to coat. 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 butter, diced turnip and onion, carrot and celery pieces, and whole thyme sprigs; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables are softened and the chicken is cooked through. Evenly top with the flour. Cook, stirring frequently, 1 to 2 minutes, or until combined. 

Make the gravy:
3 Make the gravy:

Add 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, 10 to 12 minutes, or until thickened. 

Add the gnocchi:
4 Add the gnocchi:

Add the gnocchi, demi-glace, and milk to the pan. Increase the heat to high and cook, stirring frequently, 3 to 5 minutes, or until the gnocchi are tender. Turn off the heat. Carefully remove the whole thyme sprigs. Taste, then season with salt and pepper if desired. 

Serve your dish:
5 Serve your dish:

Serve the cooked chickenvegetablesand gnocchi garnished 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. Cut off and discard the ends of the turnip; medium dice. Halve, peel, and medium dice the onion. Halve the celery lengthwise, then cut crosswise into 1-inch pieces. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Pick half the thyme leaves off the stems; discard the stems. Keep the remaining thyme sprigs whole. 

2 Cook the chicken & vegetables:

Pat the chicken dry with paper towels; place in a large bowl. Season with salt, pepper, and the spice blend. Stir to coat. 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 butter, diced turnip and onion, carrot and celery pieces, and whole thyme sprigs; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables are softened and the chicken is cooked through. Evenly top with the flour. Cook, stirring frequently, 1 to 2 minutes, or until combined. 

Cook the chicken & vegetables:
Make the gravy:
3 Make the gravy:

Add 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, 10 to 12 minutes, or until thickened. 

4 Add the gnocchi:

Add the gnocchi, demi-glace, and milk to the pan. Increase the heat to high and cook, stirring frequently, 3 to 5 minutes, or until the gnocchi are tender. Turn off the heat. Carefully remove the whole thyme sprigs. Taste, then season with salt and pepper if desired. 

Add the gnocchi:
Serve your dish:
5 Serve your dish:

Serve the cooked chickenvegetablesand gnocchi garnished with as much of the thyme leaves as you’d like. Enjoy!