1-First, season the 1.5 pounds of chicken thighs with salt, pepper, and 1.5 teaspoons of paprika. Heat 2 tablespoons of butter in a large skillet over medium-high heat and cook the chicken for 5-10 minutes on each side until it’s golden brown, then set it aside.

2-Next, melt the remaining 3 tablespoons of butter in the same skillet and add 2 tablespoons of minced garlic along with 1 teaspoon of Italian seasoning. Toss in 1 medium diced yellow onion and 1 cup of diced white mushrooms, sautéing for 3-4 minutes until the onion is translucent and the mushrooms soften.

3-Building the Sauce and Adding Ingredients: Whisk in 1 cup of chicken broth and let it heat for about 1 minute. Gradually stir in 1/2 cup of half and half or heavy whipping cream, followed by 1/2 cup of shredded mozzarella cheese, and keep whisking for 2-3 minutes until the sauce thickens nicely.

4-Stir in the 1 pound of cooked gnocchi and 3 cups of spinach, adjusting salt and pepper as needed. Return the chicken to the skillet and let it simmer for 2 minutes to warm through.

5-Finally, garnish with parsley, shredded parmesan, and red pepper chili flakes as you like, and serve hot. This method keeps the gnocchi pillowy and the chicken juicy, making it a hit for family dinners.