One Pan Creamy Chicken and Gnocchi

Season and Sear Chicken
2 Season chicken thighs with Italian seasoning, paprika, salt and pepper.
3 In a large skillet or pot, heat olive oil over medium-high heat. Cook the chicken thighs for about 5 minutes on each side until browned on all sides and fully cooked. Ensure the internal temperature of the chicken reaches 165°F (74°C). Remove chicken and set aside.
Saute the Veggies
5 In the same pot, add chopped onion. Sauté until onions are translucent. Add a drizzle of olive oil if more is needed.
6 Add sliced mushrooms to the pot, minced garlic, Italian seasoning, paprika, salt and pepper. Stir to combine. Cook until the mushrooms release its moisture and softened.
Cook the Gnocchi and Sauce
8 To the same pot, add the chicken broth, heavy cream and gnocchi. Stir well and let it simmer for 5 minutes on medium-low heat.
9 Stir in shredded parmesan, fresh spinach and add the chicken thighs back to the pan. Reduce the heat to low, cover and cook for 5 minutes until the sauce is bubbly bubbling around the chicken. Garnish with parsley and more parmesan cheese if desired.
10 Serve the creamy chicken and gnocchi with mushrooms hot and don't forget to pour some of that creamy sauce over the chicken.