Instructions
How to cook chicken
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Season the chicken thighs with Italian seasoning, paprika, salt, and freshly ground black pepper.
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Heat an empty, high-sided, heavy-bottomed skillet (such as a cast-iron or stainless steel pan) over medium heat for 2 minutes.
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Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, undisturbed. This allows the chicken to sear.
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Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer on the other side, without moving it, until it’s cooked through.
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The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove the chicken from the skillet.
How to cook gnocchi
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To the same, now empty skillet, add uncooked potato gnocchi, chopped sun-dried tomatoes, and garlic. Stir to coat for about 30 seconds to 1 minute.
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Add chicken broth, heavy cream, Italian seasoning, and paprika.
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Bring to a boil on medium heat and stir everything well. Cover with a lid, and allow the gnocchi to cook for about 5 minutes on medium heat while the sauce simmers (boils on low setting).
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Add fresh spinach and chopped artichokes, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Season with salt.
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Return cooked chicken back to the skillet and reheat gently. Top with red pepper flakes and fresh thyme (snipped, no sprigs).