Ingredients
Method
- Pat chicken thighs dry. Season evenly with salt, pepper, and paprika.
- Melt 2 tablespoons of butter or ghee in a large skillet over medium-high heat. Add chicken thighs and cook for 5-10 minutes per side until golden brown and cooked through. Remove from skillet and set aside on a plate.
- In the same skillet, melt the remaining 3 tablespoons of butter. Add minced garlic and Italian seasoning; cook briefly until fragrant. Add diced onion and mushrooms; sauté for 3-4 minutes until onions are translucent and mushrooms are tender.
- Whisk in chicken broth and cook for about 1 minute until hot. Gradually pour in half and half or cream, whisking constantly. Add shredded mozzarella and continue whisking for 2-3 minutes until the sauce is smooth and begins to thicken.
- Stir in cooked potato gnocchi and spinach. Season with additional salt and pepper to taste, allowing spinach to wilt slightly.
- Place cooked chicken thighs back into the skillet, nestling them into the sauce. Simmer for about 2 minutes to heat the chicken through and meld flavors.
- Sprinkle with chopped fresh parsley, shredded Parmesan cheese, and red pepper chili flakes if desired.
Nutrition
Notes
Ingredient Swap: I've definitely made this with boneless, skinless chicken breasts when that's what I had, just remember to adjust your cooking time a bit so they don't dry