Creamy Skillet Gnocchi with Chicken and Artichokes

Preparation

1. 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. 

2. 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.
3. 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. 
4. 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.