Cut the chicken thighs into bite-size pieces and add them to a bowl. Season with salt, black pepper, paprika, and Italian seasoning. Toss until the chicken is evenly coated.

Heat olive oil in a large skillet over medium-high heat. Add the chicken in one layer and cook for 6 to 8 minutes, stirring occasionally, until golden on the outside. Remove the chicken to a plate.

In the same skillet, add butter and sliced mushrooms. Cook for 5 to 6 minutes, until the mushrooms soften, release their moisture, and start to brown.

Add the chopped onion and cook for 2 to 3 minutes, until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.

Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet.

Add the potato gnocchi and stir gently. Simmer for 4 to 5 minutes, until the gnocchi starts to soften.

Reduce the heat to medium-low and pour in the heavy cream. Add the seared chicken back to the skillet with any juices from the plate.

Simmer for 3 to 5 minutes, until the chicken is fully cooked and the sauce starts to thicken.

Stir in the Parmesan cheese until melted and creamy. Add lemon juice and taste the sauce. Adjust with more salt, pepper, or a splash of broth if needed.

Serve warm with fresh parsley and extra Parmesan on top.