One Pot Chicken Florentine Gnocchi

One Pot Chicken Florentine Gnocchi is the kind of weeknight comfort that feels special without the fuss. Creamy sauce, tender chicken bites, pillowy gnocchi, and bright spinach come together in one pan for an effortless dinner that feeds a crowd or makes perfect leftovers. This recipe uses simple pantry ingredients — olive oil (or oil reserved from sun dried tomatoes), shallots, garlic, sun dried tomatoes, half and half, chicken broth, and two kinds of cheese — and cooks quickly on the stovetop so you can get dinner on the table in under 30 minutes.

Why you’ll love this One Pot Chicken Florentine Gnocchi

• One-pan ease: Everything cooks in the same pot, which means less time washing dishes and more time eating.
• Speed: Quick-cooking gnocchi and small chicken pieces make this a fast weeknight winner.
• Comforting and bright: Creamy sauce and melted cheese balanced with bright sun dried tomatoes and fresh spinach.
• Family-friendly: The flavors are familiar and widely loved; it’s a great meal to please picky eaters and grownups alike.

Ingredients

• 2 tablespoons olive oil (or oil reserved from sun dried tomatoes)
• 1 pound chicken breasts (skinless and boneless, cut into small pieces)
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)
• ¼ cup shallots (chopped)
• 2 cloves garlic (minced)
• ¼ cup sun dried tomatoes (drained and chopped, keep the oil)
• 1 cup half and half cream
• 2 cups chicken broth (low sodium)
• 2 pounds gnocchi
• 2 cups fresh spinach (chopped)
• 2 cups mozzarella cheese (shredded)
• ½ cup parmesan cheese (grated)

Notes on ingredients

If you’re using oil from sun dried tomatoes, it adds a lovely, concentrated tomato flavor. Cut the chicken into small, bite-sized pieces so it cooks through quickly and evenly. Using low-sodium chicken broth lets you control the seasoning; you can adjust the added salt at the end. Fresh spinach wilts down dramatically, so don’t be shy with the amount. For a lighter version, you can use reduced-fat half and half, but the texture will be slightly less rich.

Equipment

• Large wide skillet or a Dutch oven with a lid
• Wooden spoon or spatula
• Measuring cups and spoons
• Sharp knife and cutting board

Step-by-step Instructions

1. Heat the oil: Warm 2 tablespoons olive oil (or the oil reserved from sun dried tomatoes) in a large skillet or Dutch oven over medium-high heat until shimmering.
2. Cook the chicken: Add 1 pound chicken breasts (cut into small pieces) to the hot oil in a single layer. Season with ½ teaspoon salt and ½ teaspoon black pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 5–7 minutes depending on piece size. Transfer the cooked chicken to a plate and set aside.
3. Sauté aromatics: Reduce the heat to medium. Add ¼ cup chopped shallots to the same skillet and cook until softened, about 2 minutes. Stir in 2 cloves minced garlic and the ¼ cup chopped sun dried tomatoes (drained), and cook for another 30–45 seconds until fragrant.
4. Add liquids: Pour in 1 cup half and half cream and 2 cups low sodium chicken broth, scraping up any browned bits from the bottom of the pan with a spoon. Bring the mixture to a gentle simmer.
5. Cook the gnocchi: Add 2 pounds gnocchi to the simmering liquid in an even layer. Cover the skillet and let the gnocchi cook according to package directions in the liquid, usually about 3–5 minutes, stirring gently halfway through so they don’t stick together. The gnocchi should be tender and the sauce slightly thickened.
6. Return the chicken and add greens: Once the gnocchi are cooked, return the cooked chicken to the pan along with 2 cups chopped fresh spinach. Stir gently to combine and let the spinach wilt into the sauce, about 1–2 minutes.
7. Add cheeses: Sprinkle 2 cups shredded mozzarella cheese and ½ cup grated parmesan cheese over the hot gnocchi and chicken. Stir until the cheeses melt and the sauce becomes creamy and silky. Taste and adjust seasoning with extra salt and pepper if needed.
8. Finish and serve: Remove the skillet from the heat. Let the dish rest for a minute so the sauce sets up slightly. Serve warm, scooped into bowls, and add a final sprinkle of parmesan if desired.

Troubleshooting and tips

• If the sauce seems too thin after the cheeses melt, simmer uncovered for a minute or two to reduce it. If it becomes too thick, stir in a splash of chicken broth or half and half.
• For more intense tomato flavor, use the oil from the sun dried tomatoes for step 1 and add the chopped sun dried tomatoes while sautéing the shallots.
• To prevent sticking, stir the gnocchi gently while they cook and make sure there’s enough liquid to cover most pieces.
• Leftovers keep well in the refrigerator for 2–3 days. Reheat gently in a skillet over low heat with a splash of broth to loosen the sauce.

Variations

• Vegetarian: Omit the chicken and add extra mushrooms or roasted eggplant for a hearty vegetarian version.
• Garlic lovers: Add an extra clove of minced garlic when sautéing the shallots for a more pronounced garlic flavor.
• Spicy twist: Stir in a pinch of red pepper flakes with the garlic for a gentle heat.
• Herby finish: Stir in a handful of chopped fresh basil or parsley right before serving for bright herbal notes.

Serving suggestions

This One Pot Chicken Florentine Gnocchi is rich and comforting, so pair it with something fresh and crisp like a green salad dressed with lemon and olive oil or a simple side of roasted vegetables. A warm crusty bread is perfect for sopping up any leftover sauce.

Make-ahead and storage

You can cook the components ahead: sauté the chicken and aromatics, then cool and store them separately from the gnocchi and sauce. When ready to serve, warm everything together on the stovetop and finish with the cheeses and spinach. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to revive the sauce.

Final thoughts

One Pot Chicken Florentine Gnocchi hits the sweet spot between comforting and elegant. It’s a dependable weeknight meal that feels like restaurant food without the fuss. The combination of tender chicken, soft gnocchi, creamy sauce, and melty cheese makes this a family favorite that’s easy to customize. Give it a try on a busy night — it’s the kind of recipe you’ll want to keep in your regular rotation.