# What You'll Need:
→ Chicken & Seasoning
01 - 4 boneless, skinless chicken thighs
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 1 tablespoon olive oil
→ Sauce & Gnocchi
06 - 4 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 1/2 cup dry white wine, or chicken broth as substitute
09 - 1 cup chicken broth
10 - 1 cup heavy cream
11 - 18 ounces potato gnocchi, fresh or shelf-stable
12 - 3 cups baby spinach, roughly chopped
13 - 3/4 cup freshly grated Parmesan cheese
14 - 1/4 teaspoon crushed red pepper flakes, optional
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese for serving
# How To Make It:
01 - Preheat oven to 400°F.
02 - Pat chicken thighs dry and season both sides generously with salt, pepper, and Italian seasoning.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs for 2 to 3 minutes per side until golden brown. Transfer to a plate.
04 - Reduce heat to medium. Add butter and garlic to the skillet, sautéing for 1 minute until fragrant.
05 - Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes.
06 - Stir in chicken broth and heavy cream. Bring to a gentle simmer.
07 - Add gnocchi to the skillet and stir to coat with sauce. Return chicken thighs and any accumulated juices, nestling them into the sauce.
08 - Sprinkle with Parmesan cheese and red pepper flakes if using. Transfer skillet to the preheated oven.
09 - Bake uncovered for 15 to 18 minutes, until chicken reaches an internal temperature of 165°F and gnocchi are tender.
10 - Remove from oven and stir in spinach, allowing the residual heat to wilt the leaves. Garnish with fresh parsley and extra Parmesan before serving.
