# What you need:
→ Meats
01 - 4 bone-in, skinless chicken thighs (about 1.5 lbs)
→ Vegetables
02 - 3 cups fresh baby spinach
03 - 1 medium yellow onion, diced
04 - 4 garlic cloves, minced
→ Gnocchi & Dairy
05 - 1 lb shelf-stable potato gnocchi
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese, plus extra for serving
→ Pantry & Seasoning
08 - 2 tablespoons olive oil
09 - 1/2 cup low-sodium chicken broth
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon kosher salt, plus more to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - Pinch of red pepper flakes, optional
# Steps to follow:
01 - Preheat oven to 400°F.
02 - Pat chicken thighs dry and season both sides with salt, pepper, and Italian herbs.
03 - Heat olive oil in a large, oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and sear for 4-5 minutes per side until golden. Transfer chicken to a plate.
04 - In the same skillet, add diced onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in gnocchi and toast for 2 minutes, then pour in chicken broth and heavy cream. Bring to a simmer.
06 - Stir in Parmesan cheese, then fold in baby spinach until just wilted.
07 - Nestle chicken thighs into the creamy gnocchi mixture. Spoon some sauce over the chicken.
08 - Transfer skillet to the oven and bake uncovered for 15-18 minutes, or until chicken reaches an internal temperature of 165°F and gnocchi is tender.
09 - Remove from oven and let rest for 5 minutes. Serve hot, garnished with extra Parmesan and a sprinkle of red pepper flakes if desired.
