Start by gathering all your ingredients. Trim and chop the chicken into bite-sized pieces. Dice the shallot finely and mince the garlic. Don’t forget to wash and tear the kale into smaller pieces. This prep work makes cooking smoother and more enjoyable.

In a large skillet, melt 2 tablespoons of butter over medium heat. Once melted and bubbling, add the chicken pieces. Season with salt and pepper, and cook until the chicken is golden brown and cooked through, about 6-8 minutes.

It’s important not to crowd the pan, as this will help the chicken sear rather than steam. Once done, transfer the chicken to a plate and set it aside.

Using the same skillet, add another tablespoon of butter. Toss in the diced shallot and sauté for about 2-3 minutes until softened. Then, add the minced garlic and thyme. Cook until fragrant, about 1 minute. The key here is to keep an eye on the garlic to prevent burning—it should be light and fragrant, not brown.

Stir in the flour to create a roux, cooking for about a minute to eliminate the raw flour taste before slowly whisking in the chicken broth and white wine. You want to scrape the bottom of the pan to catch all those flavorful bits stuck to it. Bring the mixture to a gentle simmer, allowing it to thicken slightly.

Reduce the heat and stir in the half and half and the remaining butter. This is where the magic happens. The sauce should become beautifully creamy. Add in the kale next; it’ll wilt down and infuse the sauce with its flavor.

Once the kale has wilted, return the chicken to the pan. Then, add the gnocchi right into the skillet. Cook for another few minutes until the gnocchi is warmed through. The beauty of gnocchi is that it cooks quickly, so watch for them to float to the top.

Finally, stir in the grated Parmesan and lemon zest. Taste and adjust the seasoning, adding more salt, black pepper, or red pepper flakes if desired. Keep stirring until everything is velvety smooth, and your kitchen smells divine.