Season the chicken thighs on both sides with salt, black pepper, and paprika.

Melt 2 tablespoons of the butter or ghee in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5–10 minutes per side, depending on their thickness, until golden and cooked through. The thickest part of the chicken should reach an internal temperature of 165°F (74°C). Transfer to a plate.

Reduce the heat to medium and melt the remaining 3 tablespoons of butter or ghee in the same skillet.

Add the garlic, Italian seasoning, diced onion, and mushrooms. Sauté for 3–4 minutes, or until the onion is translucent and the mushrooms are tender.

Pour in the chicken broth and whisk for about 1 minute as it heats, scraping up the flavorful browned bits from the bottom of the skillet.

Gradually add the half-and-half while whisking continuously. Stir in the mozzarella and cook for another 2–3 minutes, until melted and the sauce begins to thicken.

Add the cooked gnocchi and fresh spinach. Stir gently until the spinach wilts and the creamy sauce evenly coats the gnocchi. Season with additional salt and black pepper if needed.

Return the chicken thighs and any accumulated juices to the skillet. Let the Garlic Chicken Gnocchi Skillet simmer gently for about 2 minutes, or until everything is hot.

Finish with fresh parsley, shredded Parmesan, and red pepper flakes as desired. Serve warm.