Step 1

Mince 1 large shallot. Coarsely chop 2 packed cups baby spinach.

Step 2

Pound 4 boneless, skinless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness. Pat dry with paper towels and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

Step 3

Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches, add the chicken and sear until deeply browned, 5 to 7 minutes per side. Transfer the chicken to a plate.

Step 4

Add the shallot to the skillet and sauté until softened, about 1 minute. Add 2 cups whole milk, 1 pound fresh, shelf-stable, or frozen potato gnocchi, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a rapid simmer and cook, stirring frequently, until the milk is reduced slightly and thickened, about 2 minutes.

Step 5

Stir in the spinach and nestle the chicken on top. Continue to simmer until most of the liquid is absorbed and forms a creamy sauce, and the chicken is cooked through, 2 to 3 minutes more. Garnish with chopped fresh parsley, if desired.