Pat the chicken thighs dry with paper towels and cut them into 1-inch pieces—this helps them brown better and cook evenly. Season the pieces generously with salt and pepper on all sides, then set aside. While the chicken sits, mince the garlic, slice the shallot thinly, stem the kale and tear it into 2-inch pieces, and measure out your thyme. Having everything prepped before you start cooking ensures the dish comes together smoothly without scrambling mid-recipe.

Heat 2 tablespoons butter in a large skillet over medium-high heat until foaming. Once the butter is hot, add the seasoned chicken pieces and cook for 4-5 minutes per side until they reach 165°F internally and develop a golden-brown crust. Remove the chicken to a plate and set aside. In the same pan, melt the 3 tablespoons of butter over medium heat and add the sliced shallots, cooking for 3-5 minutes until softened and fragrant. I like to let the shallots caramelize slightly at the edges—this builds a deeper, more complex flavor for the sauce.

Add the minced garlic and thyme to the shallots and cook for 1 minute, stirring constantly to release their aromas. Sprinkle in the flour and stir for another minute—this creates a roux that will thicken the sauce. Gradually pour in the chicken broth and white wine, stirring continuously for 3-5 minutes until the sauce thickens and any flour lumps dissolve. Remove from heat and stir in the half and half until smooth and creamy. The sauce should coat the back of a spoon but still flow easily.

While the sauce cooks, bring a large pot of salted water to a boil and add the gnocchi. Cook according to package directions until they float to the surface and remain there for 1-2 minutes, then drain well. I always drain gnocchi thoroughly because excess water can dilute the sauce and make the finished dish watery.

Preheat the oven to 400°F. Add the cooked gnocchi and kale to the cream sauce from Step 3, stirring gently for 1-2 minutes until the kale begins to wilt. Return the browned chicken from Step 2 to the pan and fold it into the mixture. Transfer the entire skillet to a 9x13 inch baking dish (or keep it in the skillet if oven-safe), top with the parmesan cheese, and bake for 10-12 minutes until the cheese is melted and the top is lightly golden. The brief oven time allows the flavors to meld while the cheese creates a delicious crust.