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

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.

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.

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.

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

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

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.

Serve with fresh cracked black pepper and more parmesan cheese.