Combine the flour, paprika, cayenne pepper, and thyme in a mixing bowl. Pat the chicken dry and season generously with salt and pepper. Coat each piece in the flour mixture for a light, crispy layer that will lock in the sauce’s flavors.

Heat your skillet over medium heat and cook the bacon until crispy, about 4–5 minutes. Sprinkle in the rosemary during the last minute for a boost of earthy flavor. Remove the bacon and set it aside, leaving the flavorful drippings in the pan.

Add 1 tablespoon of butter to the skillet. Place the chicken in the hot pan and sear on each side for 3–4 minutes until golden brown. You don’t need to fully cook it here since it will finish in the oven. Remove and set aside with the bacon.

Melt the remaining butter in the skillet, then sauté the shallots and garlic until fragrant, about 2 minutes. Deglaze the pan with white wine and chicken broth, scraping up the flavorful bits from the bottom. Simmer for 5 minutes until the liquid reduces slightly. Stir in heavy cream for a rich and velvety finish.

Stir chopped kale and gnocchi into the sauce. Cook for 4–5 minutes until the gnocchi are tender and floating. The kale balances the richness with its fresh, slightly bitter flavor.

Preheat your oven to 400°F (200°C). Return the chicken to the skillet, nestling it in the gnocchi and sauce. Sprinkle parmesan cheese generously over the top and bake for 8–10 minutes, or until bubbly and golden.

Crush the crispy bacon on top, then finish with freshly cracked black pepper or a sprinkle of rosemary. Serve hot and savor every creamy, savory bite!