Creamy Tuscan Chicken and Gnocchi (30 Minutes, ONE-PAN)

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• 1.5 lb skinless boneless chicken thighs
  Ingredient note

  Source: 1.5 lb skinless boneless chicken thighs
• 1 teaspoon Italian seasoning
  Ingredient note

  Source: 1 teaspoon Italian seasoning
• 1 teaspoon + 1/2 teaspoon paprika
  Ingredient note

  Source: 1 teaspoon paprika; Source: 1/2 teaspoon paprika
• 1/4 teaspoon salt (or more)
  Ingredient note

  Source: 1/4 teaspoon salt (or more)
• 1/4 teaspoon freshly ground black pepper
  Ingredient note

  Source: 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• 16 oz potato gnocchi
  Ingredient note

  Source: 16 oz potato gnocchi
• 4 oz sun-dried tomatoes (packed in olive oil but drained, and chopped)
  Ingredient note

  Source: 4 oz sun-dried tomatoes (packed in olive oil but drained, and chopped)
• 6 cloves garlic (minced)
  Ingredient note

  Source: 6 cloves garlic (minced)
• ½ cup chicken broth
  Ingredient note

  Source: ½ cup chicken broth
• 1 cup heavy cream
  Ingredient note

  Source: 1 cup heavy cream
• 1 teaspoon Italian seasoning (or Herbs from Provence)
  Ingredient note

  Source: 1 teaspoon Italian seasoning (or Herbs from Provence)
• 5 oz fresh spinach
  Ingredient note

  Source: 5 oz fresh spinach
• 7 oz canned artichoke hearts (chopped)
  Ingredient note

  Source: 7 oz canned artichoke hearts (chopped)
• 1/4 teaspoon red pepper flakes (to taste)
  Ingredient note

  Source: 1/4 teaspoon red pepper flakes (to taste)
• 1 teaspoon fresh thyme leaves (no sprigs)
  Ingredient note

  Source: 1 teaspoon fresh thyme leaves (no sprigs)

1. Season the chicken thighs with Italian seasoning, paprika, salt, and freshly ground black pepper.
2. Heat an empty, high-sided, heavy-bottomed skillet (such as a cast-iron or stainless steel pan) over medium heat for 2 minutes.
3. 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.
4. 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.
5. The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove the chicken from the skillet.
6. 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.
7. Add chicken broth, heavy cream, Italian seasoning, and paprika.
8. 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).
9. 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.
10. Return cooked chicken back to the skillet and reheat gently. Top with red pepper flakes and fresh thyme (snipped, no sprigs).