1. Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
3. Add the mixed vegetables to the skillet and cook for 2-3 minutes. Sprinkle the flour over the vegetables and stir well to coat everything evenly.
4. Gradually whisk in the chicken broth and heavy cream, stirring continuously to avoid lumps. Bring the mixture to a simmer and let it thicken slightly, about 5 minutes.
5. Return the cooked chicken to the skillet, along with the gnocchi, salt, pepper, thyme, and paprika. Stir everything together until well combined.
6. Sprinkle the Parmesan cheese over the top and transfer the skillet to a preheated oven at 375°F. Bake for 15-20 minutes, or until the top is golden and bubbly.
7. Garnish with fresh parsley before serving, if desired. Let it cool for a few minutes before diving in.

And there you have it—a dish that’s as delightful to eat as it is to make. Remember, the goal is flavor, not perfection!