Creamy Chicken and Gnocchi

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  Chicken Thigh, Bone-In, Skin-On(567g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Italian seasoning(15g)
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  Paprika, Smoked(3g)
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  1/2 tsp salt ($0.04)
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  1/4 tsp pepper ($0.02)
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  Vegetable oil(30g)
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  Yellow Onion
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  Garlic
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  Butter(30g)
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  Gnocchi, Potato, Store-Bought(454g)
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  Spinach(480g)
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  Vegetable Broth, Low Sodium(240g)
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  Cream, Heavy Whipping(120g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Remove skin and bones from the chicken thighs, then cut the meat into 2-inch pieces. Season the chicken with Italian seasoning, smoked paprika, salt, and pepper in a bowl; toss until evenly coated.
2. 2Heat the vegetable oil in a large, deep skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 3–4 minutes until golden brown on the first side, then stir and cook for another 3–4 minutes until no longer pink inside and cooked through. Transfer the chicken to a plate, leaving the rendered fat in the pan.
3. 3Reduce heat to medium. Add the diced onion to the skillet and cook for 2–3 minutes until softened, then add the minced garlic and cook for 1 minute more until fragrant.
4. 4Add the gnocchi and 1 tablespoon of butter to the skillet, stirring occasionally, and cook for 2–3 minutes over medium heat until the gnocchi begins to brown lightly at the edges.
5. 5Pour in the vegetable broth and add the fresh spinach. Cover the skillet and cook for 2–3 minutes over medium heat until the spinach is completely wilted and the gnocchi has absorbed some liquid.
6. 6Reduce heat to medium-low. Stir in the heavy cream and remaining 1 tablespoon of butter, cooking for 2–3 minutes while stirring until the butter melts and the cream is steaming hot but not boiling.
7. 7Remove the skillet from heat. Add the grated Parmesan and stir constantly until fully melted and the sauce becomes velvety, then gently fold in the reserved chicken.
8. 8Divide the creamy chicken and gnocchi evenly into 4 airtight containers while hot. Seal and refrigerate for up to 4 days. Reheat gently over low heat on the stovetop with a splash of broth to restore creaminess.