One Pot Chicken Florentine Gnocchi

There’s something magical about a dinner that feels indulgent, comes together in one pan, and still manages to be weeknight-friendly. This One Pot Chicken Florentine Gnocchi delivers creamy, garlicky comfort with tender pieces of chicken, pillowy gnocchi, bright spinach, and melty cheese, all finished with the sweet-tart pop of sun-dried tomatoes. It’s the kind of recipe that makes you linger over the table and scrape the skillet clean — and it’s simple enough to become a regular in your rotation.

This version uses pantry-friendly ingredients and a single skillet, so cleanup is a breeze. The gnocchi soaks up the luscious cream-and-broth base while the spinach wilts into the sauce, and the cheeses add a golden, stringy finish. It’s perfect for busy weeknights, casual dinner parties, or whenever you want a satisfying, cozy meal without a long list of steps.

Why you’ll love this recipe

• One skillet = minimal cleanup. Everything cooks in the same pan from start to finish.
• Ready in under an hour, with just a few straightforward steps.
• Comforting, creamy sauce with bright pops of sun-dried tomato and fresh spinach.
• Customizable: swap cheeses, add herbs, or use different greens if you like.

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 and swaps

If you like a slightly tangier sauce, choose sun-dried tomatoes packed in oil and use a bit of that oil in place of some or all of the olive oil. For a lighter finish, swap half-and-half for a mixture of milk and Greek yogurt whisked until smooth; the texture will change but the flavor will remain delicious. Use freshly grated parmesan for the best melt and flavor. If you prefer a different green, baby kale or Swiss chard can stand in for the spinach, though cooking times may vary slightly.

Equipment

• Large, deep skillet or sauté pan with a lid
• Wooden spoon or silicone spatula
• Chef’s knife and cutting board
• Measuring cups and spoons

Step-by-step instructions

The directions below are rewritten into clear, step-by-step wording while keeping the original ingredient amounts and the order of the original method. Follow each step closely for best results.

1. Heat the oil: Place a large, deep skillet over medium-high heat. Add 2 tablespoons olive oil (or the oil reserved from the sun-dried tomatoes) and let it warm for about 30 seconds until shimmering but not smoking.
2. Cook the chicken: Add the 1 pound of chicken breasts, cut into small pieces, to the hot oil in an even layer. Season the chicken with ½ teaspoon salt and ½ teaspoon black pepper (or to taste). Cook, stirring occasionally, until the pieces are cooked through and no longer pink in the center, about 5–7 minutes depending on the size of the pieces. Transfer the chicken to a plate and set aside; you’ll return it to the pan later.
3. Sauté the aromatics: Reduce the heat to medium. Add the ¼ cup chopped shallots to the same skillet and cook, stirring frequently, until they are softened and fragrant, about 2–3 minutes. Add the 2 cloves minced garlic and cook for another 30–45 seconds, stirring constantly so the garlic doesn’t burn.
4. Add sun-dried tomatoes: Stir in the ¼ cup drained and chopped sun-dried tomatoes (keep their oil if you like a richer flavor). Let them warm through for about 1 minute, allowing their flavor to mingle with the shallots and garlic.
5. Pour in liquids: Carefully add the 1 cup half and half cream and 2 cups low-sodium chicken broth to the skillet. Stir to combine and scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer over medium heat.
6. Add the gnocchi: Once the liquid is simmering, add the 2 pounds gnocchi to the skillet in an even layer. Stir gently so the gnocchi are submerged and coated in the sauce. Cover the skillet with a lid and cook for 3–4 minutes, then uncover and cook, stirring occasionally, until the gnocchi float and are tender, about 4–6 more minutes. Cooking times may vary depending on the brand of gnocchi, so check for doneness by tasting one or ensuring they are tender all the way through.
7. Return the chicken and wilt the spinach: When the gnocchi are tender, add the reserved cooked chicken pieces back into the skillet along with 2 cups chopped fresh spinach. Stir until the spinach wilts and the chicken is heated through, about 2–3 minutes. The spinach should become bright green and tender.
8. Stir in the cheeses: Remove the skillet from heat. Stir in 2 cups shredded mozzarella cheese and ½ cup grated parmesan cheese until melted and well incorporated into the sauce, creating a smooth, creamy coating on the gnocchi and chicken. If the sauce seems too thick, add a splash of extra chicken broth or a tablespoon or two of water to reach your desired consistency.
9. Finish and adjust seasoning: Taste and adjust seasoning with additional salt and black pepper if needed. If you like a little brightness, a quick squeeze of lemon juice or a sprinkle of fresh herbs such as chopped basil or parsley would complement the flavors beautifully.
10. Serve: Spoon the One Pot Chicken Florentine Gnocchi into bowls or onto plates while hot. Sprinkle a little extra parmesan on top if desired, and serve immediately so the cheese stays wonderfully gooey.

Serving suggestions

This dish is hearty enough to stand on its own, but it’s lovely with a few simple sides. A crisp green salad with a lemon vinaigrette cuts through the richness. Roasted asparagus or a bowl of marinated olives make excellent accompaniments. For a touch of heat, offer crushed red pepper flakes at the table.

Make-ahead and leftovers

You can prepare this recipe through the point of adding the cheeses, then cool and refrigerate for up to 2 days. To reheat, warm gently in a skillet over low heat with a splash of chicken broth to loosen the sauce, stirring until everything is heated through and the cheese melts again. The gnocchi may absorb liquid in the fridge, so you may need a little extra liquid when reheating.

Tips for success

• Cut the chicken into uniform small pieces so it cooks evenly and quickly.
• If using sun-dried tomatoes packed in oil, reserve some of that oil for richer flavor; otherwise use olive oil.
• Watch the garlic closely while sautéing — it burns fast and becomes bitter.
• Check gnocchi for doneness by tasting one; brands vary and cook times can differ.
• If the sauce thickens too much as it rests, stir in a little extra chicken broth to loosen it before serving.

Flavor variations

• Herby: Add a tablespoon of chopped fresh basil or oregano at the end for an herbal lift.
• Spicy: Stir in ¼–½ teaspoon red pepper flakes with the garlic for gentle heat.
• Cheesy: Swap half the mozzarella for fontina or provolone for a deeper melt.
• Vegetable boost: Add sliced mushrooms or halved cherry tomatoes when you add the gnocchi; cook until tender.

About the texture

This recipe balances pillowy gnocchi with meaty chicken and a creamy sauce. The mozzarella brings that delicious, melty pull, while the parmesan adds salty, nutty depth. Sun-dried tomatoes deliver bursts of concentrated tomato flavor, and the spinach brightens every bite. Because everything cooks in one pot, the flavors mingle and the sauce clings to each gnocchi for excellent bite-to-bite consistency.

Nutrition note

This is a satisfying, comfort-focused dish with a good mix of protein, carbs, and greens. Using low-sodium chicken broth helps control salt levels, and choosing part-skim mozzarella can reduce fat while keeping melty texture. Pair with a simple salad to round out the meal with extra vegetables and freshness.

Final thoughts

One Pot Chicken Florentine Gnocchi is one of those recipes that feels special but is genuinely doable any night of the week. The method is straightforward: brown the chicken, build a flavorful base with shallots, garlic, and sun-dried tomatoes, simmer the gnocchi right in the creamy broth, fold in spinach, and finish with melty cheeses. The result is a comforting, crowd-pleasing skillet supper that’s perfect for cozy evenings and hungry households.

Give this recipe a try the next time you want something rich and comforting without the fuss. It’s the kind of dinner that tastes like care and attention but cooks up fast enough to be part of your busy life — equally welcome for a family meal or a relaxed dinner with friends.

Enjoy every creamy, cheesy forkful of this One Pot Chicken Florentine Gnocchi.