Creamy Skillet Gnocchi with Chicken & Artichokes

Preparation

Tender chicken breasts nestled in a luscious, creamy sauce filled with golden-brown gnocchi, shallots, garlic, and kale makes this a weeknight dinner winner. The addition of artichoke hearts and a hint of crushed red pepper lends tang and heat.

Season the chicken all over with 2 teaspoons of the thyme, the lemon zest, and salt and pepper. In a HexClad 4.5QT Hybrid Deep Sauté Pan, heat 2 tablespoons of the oil over medium-heat until shimmering. Add the chicken and cook, turning once, until browned on both sides, 6 to 8 minutes total. Cover the pan and cook over medium-low heat, flipping once or twice, until an instant-read thermometer inserted in the thickest part of each breast registers 150°F. Transfer to a work surface and tent with foil to keep warm.

In the HexClad 4.5QT Hybrid Deep Sauté Pan, melt the butter in the remaining 2 tablespoons of oil over medium-high heat. Add the gnocchi, shallots, garlic, and a pinch each of salt and pepper. Cook, tossing occasionally, until the shallots are softened and the gnocchi are lightly browned, 5 to 7 minutes.
Add the kale and red pepper flakes and cook, stirring, until the kale just starts to wilt, about 2 minutes. Stir in the chicken broth, heavy cream, and parmesan and bring to a simmer. Fold in the artichokes and cook over low heat, stirring occasionally, until the gnocchi are tender and the sauce is slightly reduced, about 3 minutes.
Remove from the heat. Thinly slice the chicken and nestle into the sauce, cover, and let stand until the chicken is hot, about 3 minutes more. Serve with more parmesan and red pepper flakes.