Step 1

First, preheat the oven to 375ºF. Next season chicken thighs with salt and pepper.

Step 2

Heat olive oil in a deep cast-iron skillet or Dutch oven over medium/high heat. When the olive oil is fragrant, sear chicken thighs on both sides for 2 minutes to brown. Remove chicken thighs from skillet and set aside.

Step 3

Add butter to the skillet and melt over medium/high heat. Once melted, sauté onion and garlic for about 3 minutes or until onions are translucent.

Step 4

Add chopped kale and sun-dried tomatoes and cook for 2 minutes. Then, add in chicken broth and heavy cream and continue to cook for 2-3 more minutes or until kale is wilted.

Step 5

Add Italian seasoning, uncooked gnocchi, and shredded parmesan cheese and mix everything together. Submerge the chicken thighs in the sauce and veggies.

Step 6

Bake at 375ºF for around 15 minutes or until your chicken thighs reach an internal temperature of 165ºF.

Step 7

Once the thighs are fully cooked, let rest for 5 minutes. Then, toss everything together and make sure the thighs are nice and coated in the sauce.

Step 8

Serve with fresh cracked black pepper and more parmesan cheese.