# What You'll Need:
→ Chicken & Seasoning
01 - 4 boneless, skinless chicken thighs
02 - 1 teaspoon salt
03 - ½ 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 - ½ cup dry white wine
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 - ¾ cup freshly grated Parmesan cheese
14 - ¼ teaspoon crushed red pepper flakes
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese for serving
# Method:
01 - Preheat oven to 400°F. Pat chicken thighs dry and season both sides with salt, pepper, and Italian seasoning.
02 - 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.
03 - Reduce heat to medium. Add butter and garlic to the skillet, sauté for 1 minute until fragrant.
04 - Pour in white wine and scrape up any browned bits from the pan bottom. Simmer for 2 minutes.
05 - Stir in chicken broth and heavy cream. Bring to a gentle simmer.
06 - Add gnocchi to the skillet and stir to coat. Return chicken thighs with any accumulated juices, nestling them into the sauce.
07 - Sprinkle Parmesan cheese and red pepper flakes over the mixture. Transfer skillet to preheated oven.
08 - Bake uncovered for 15 to 18 minutes until chicken reaches internal temperature of 165°F and gnocchi are tender.
09 - Remove from oven and stir in spinach, allowing residual heat to wilt the leaves. Top with fresh parsley and additional Parmesan before serving.
