# Components:
→ 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
# Directions:
01 - Set oven to 400°F and allow to fully preheat.
02 - Pat chicken thighs dry with paper towels. Season both sides evenly with salt, black 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 minced garlic to the same skillet, sautéing for 1 minute until fragrant.
05 - Pour in white wine and scrape up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
06 - Stir in chicken broth and heavy cream. Bring to a gentle simmer over medium heat.
07 - Add gnocchi to the skillet and stir to coat with sauce. Return seared chicken thighs and any accumulated juices, nestling them into the sauce.
08 - Sprinkle Parmesan cheese and red pepper flakes over the mixture. Transfer the 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 chopped spinach, allowing the residual heat to wilt the leaves. Garnish with fresh parsley and additional Parmesan before serving.
