Step 1

Season chicken with salt, pepper and paprika. Melt 2 tablespoons of butter or ghee in a large skillet over medium-high heat

Step 2

Add the chicken thighs to the skillet and cook for about 5-10 minutes per side, until golden brown. Transfer the chicken thighs to a plate and set aside

Step 3

Melt the last 3 tablespoons of butter, add in the garlic, Italian seasoning and then add in the onion and mushroom. Sauté until onion is translucent and mushrooms are tender, about 3-4 minutes

Step 4

Whisk in the chicken broth and whisk for about 1 minute until hot. Then gradually pour in the cream, whisking continually as you pour it in. Add in the shredded mozzarella and continue whisking about 2-3 minutes until combined and beginning to thicken

Step 5

Stir in the cooked potato gnocchi and spinach, and add any additional salt and pepper to taste

Step 6

Place the chicken thighs back into the skillet and let simmer for about 2 minutes to heat chicken

Step 7

Garnish with parsley, parmesan and red pepper chili flakes, if desired