1-Prep the chicken: Pat 1.5 pounds boneless, skinless chicken thighs dry. Season with salt, pepper, and 1.5 teaspoons paprika. Heat a large skillet over medium-high, add 1 tablespoon butter or ghee, and cook chicken until golden brown on both sides, about 6-8 minutes. Remove and set aside.

2-Sauté the veggies: In the same skillet, melt remaining 4 tablespoons butter or ghee. Add 1 medium diced yellow onion and 1 cup diced white mushrooms. Cook 4-5 minutes until softened. Stir in 2 tablespoons minced garlic and 1 teaspoon Italian seasoning, cooking 1 minute until fragrant.

3-Build the sauce: Pour in 1 cup chicken broth and 1/2 cup half and half or heavy whipping cream. Bring to a simmer, scraping up browned bits for extra flavor.

4-Add gnocchi and spinach: Stir in 1 pound cooked and drained potato gnocchi and 3 cups spinach. Simmer 3-4 minutes until spinach wilts and sauce thickens slightly.

5-Combine and melt cheese: Return chicken to the skillet. Sprinkle 1/2 cup shredded mozzarella cheese over top. Cover and simmer 5 minutes until chicken is cooked through and cheese melts into a creamy sauce.

6-Garnish and serve: Taste and adjust seasoning. Top with red pepper chili flakes, shredded Parmesan, and chopped parsley if desired. Dish up hot!