# 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
# How To Make It:
01 - Preheat oven to 400°F.
02 - Pat chicken thighs dry and season both sides 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 same skillet, sauté for 1 minute until fragrant.
05 - Deglaze pan with white wine, scraping up any browned bits. Simmer for 2 minutes.
06 - Stir in chicken broth and heavy cream. Bring to a gentle simmer.
07 - Add gnocchi to the skillet, stir to coat. Return chicken thighs and any juices to the pan, nestling them into the sauce.
08 - Sprinkle with Parmesan cheese and red pepper flakes. Transfer skillet to preheated oven.
09 - Bake uncovered for 15 to 18 minutes, until chicken reaches internal temperature of 165°F and gnocchi are tender.
10 - Stir in spinach right after removing from the oven, letting the heat wilt the leaves. Garnish with parsley and extra Parmesan before serving.
