Step 1

Season the chicken on both sides with the salt and the pepper.

Step 2

In a large skillet over medium-high heat, heat 1 tablespoon of the oil.

Step 3

Add the chicken to the hot oil and cook until golden, about 4 minutes per side.

Step 4

Transfer the chicken from the skillet.

Step 5

Reduce the heat to medium and add the remaining oil.

Step 6

Add the shallot and the mushrooms and cook until golden, about 5 minutes.

Step 7

Add the garlic, the thyme, and the oregano and cook until fragrant, about 1 minute.

Step 8

Add the broth, while scraping the bottom of the pan to release the browned bits.

Step 9

Slowly add in the half-and-half.

Step 10

Bring the mixture to a simmer.

Step 11

Season the mixture with the salt, the pepper, and the red pepper flakes.

Step 12

Stir in the gnocchi and return the chicken to the pan.

Step 13

Let the mixture simmer, while stirring occasionally, until the chicken is cooked through with the meat reaching an internal temperature of 165 degrees F, about 8-10 minutes.

Step 14

Transfer the chicken from the skillet.

Step 15

Add the mozzarella and the parmesan and stir until melted.

Step 16

Add the spinach and stir until wilted.

Step 17

Slice the chicken and return it to the skillet.

Step 18

Season with the salt and the pepper.

Step 19

Serve garnished with the thyme sprigs.