Chicken with gnocchi in a creamy sauce

Ingredients:

• 4 skinless, boneless chicken breasts (700-900 g)
• 1 and 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
• 0.5 cups lightly salted chicken broth
• 1 package (500 g) of potato gnocchi
• 0.5 cup frozen green peas
• 1/4 cup heavy cream

Preparation:

1. Preheat oven to 425°F (220°C). Season the chicken generously with salt and pepper and sprinkle with 1 teaspoon of thyme and paprika. Melt 1 tablespoon of butter in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 2-3 minutes per side. Transfer to a baking sheet and bake until cooked through, 8-10 minutes.
2. Meanwhile, melt the remaining 2 tablespoons butter in a skillet over medium-high heat. Add the onion, celery, carrots, the remaining 1/4 teaspoon thyme, and a pinch each of salt and black pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth and 3/4 cup water and bring to a simmer. Add the gnocchi, breaking up any stuck pieces. Cover and simmer over low heat until the gnocchi are tender, about 5 minutes.
3. Remove the lid and add the green peas and heavy cream. Cook until the liquid thickens slightly, about 1 minute; season with salt and pepper to taste. Slice the chicken and serve with the gnocchi.