Step 1

Preheat your oven to 400 degrees F and place a large nonstick or cast-iron skillet over medium-high heat.

Step 2

Pat the chicken dry with paper towel and season well with salt and pepper. Scatter the flour into a shallow dish and add in the chicken, tossing to coat.

Step 3

Add the oil into the pan along with the chicken, skin-side down, and sear until golden brown, about 5 minutes. Flip the chicken over, transfer to a sheet pan and roast in the oven until fully cooked, 15 to 20 minutes.

Step 4

Meanwhile, turn the heat under the pan to medium and add in 1 tablespoon of the butter. Add in the mushrooms, season with salt and pepper and cook for 3 minutes. Add the remaining tablespoon of butter and shallot and cook just until translucent, another 1 to 2 minutes. Add in the gnocchi and garlic, cook for another 1 to 2 minutes, and then carefully pour in the broth and cream.

Step 5

Bring to a simmer, cover and cook until the gnocchi are tender and the sauce is slightly thickened, 3 to 4 minutes. Uncover the pan and stir in the mustard, Parmigiano-Reggiano, lemon zest and lemon juice. Stir in the greens, season with more salt and pepper, if needed, then add the chicken into the pan. Cook for an additional minute to bring everything together then serve scattered with the parsley.