This post may contain affiliate links. Please read my disclosure policy.
Looking for a scrumptious, quick meal that leaves minimal cleanup? My One Pot Chicken Florentine Gnocchi is a heavenly mix of tender chicken, soft gnocchi, and a creamy, cheesy sauce, all ready in under 30 minutes. Quick, comforting, and made in just one pot—dinner perfection awaits you!
Easy One Pot Chicken Florentine Gnocchi
Dive into Italian comfort with our One Pot Chicken Florentine Gnocchi. It’s a symphony of flavors and textures—tender chicken, soft gnocchi, a velvety, rich sauce, and a pop of color from spinach and sun-dried tomatoes. Truly a feast for the senses!
And the best part? It’s delightfully simple to make! Everything comes together in one pot in under 30 minutes. A gourmet, restaurant-quality dish without the fuss, perfect for those busy weeknights when time is of the essence but you still crave something hearty and satisfying. Grab your apron—it’s time to cook up some Italian magic!
Why You’ll Love This Chicken Florentine Gnocchi
- One-Pot Wonder! This tasty dish is a true time saver and just the weeknight meal you’ve been looking for! It’s made in just one pot and comes together in under 30 minutes, making it incredibly convenient with minimal cleanup.
- Comforting and Delicious! Featuring pillowy soft gnocchi, tender chicken breast, and wilted spinach tossed together in a cheesy sun-dried tomato sauce, this chicken florentine gnocchi is creamy, comforting, and incredibly delicious.
- Family Favorite! Sure to please even the pickiest eaters! This cheesy chicken and gnocchi recipe is super versatile and easy to customize. So it is sure to be a hit with both kids and adults.
- Olive oil – Used to sauté the chicken and vegetables, olive oil also adds a nice flavor. You could substitute it with other cooking oils if preferred, or even use the oil from the sun-dried tomatoes for an extra layer of flavor.
- Chicken breasts – You could substitute with chicken thighs for a juicier option, or even turkey if you prefer.
- Salt and black pepper – These basic seasonings enhance the natural flavors of the other ingredients. Adjust according to taste.
- Shallots – Shallots bring a mild and slightly sweet flavor. If you don’t have them, you could use an equivalent amount of onion.
- Garlic – It adds a depth of flavor. You could use more or less depending on your preference, or even use garlic powder in a pinch.
- Sun-dried tomatoes – They provide a tangy, sweet contrast. If these are not readily available, you can use fresh cherry tomatoes, though the flavor will slightly differ.
- Half and half cream – This makes the sauce rich and creamy. If it’s not available, a combination of milk and heavy cream can be used.
- Chicken broth – It adds flavor to the sauce and helps cook the gnocchi. You can use vegetable broth as a substitute.
- Gnocchi – These little dumplings are the star of the dish, providing a unique texture and soaking up the sauce beautifully. Pasta can be used as a substitute if gnocchi isn’t available, or you can make your own gnocchi.
- Spinach – It adds a pop of color and nutrition. If you’re not a fan of spinach, you can use other leafy greens like kale or Swiss chard.
- Mozzarella and Parmesan cheese – These cheeses provide a nice meltiness and savory flavor. You can experiment with other types of cheese based on what you have on hand, like cheddar or Gruyere.
This recipe takes quick and easy to a whole new level! With just one pot and 25 minutes, you can have a hearty and delicious dinner ready to serve your family!
To begin, pat the cubed chicken dry with paper towels to remove any excess moisture. This will help you to get a better sear. Then heat the olive oil over medium-high heat in a large skillet. Next, add the chicken to the hot oil and then sprinkle it with some salt and black pepper. Now, cook the chicken for about 2 to 3 minutes or until it begins to brown.
After you brown the chicken, add the chopped shallots, minced garlic, and sundried tomatoes to the skillet. Then stir the mixture together with the chicken and cook it for about 1 to 2 minutes. Now, stir in the half and half and chicken broth, and bring it to a simmer. Finally, stir in the uncooked gnocchi and let it cook for about 4 to 5 minutes. When done, the gnocchi will be tender and should have absorbed a lot of the liquid, making the sauce thicker.
To finish the recipe, first, you need to wilt the spinach by folding it into the chicken and gnocchi mixture. Then taste the dish and season with more salt and black pepper if needed. Now, stir in the cheeses and your chicken florentine gnocchi is ready to serve!
Don’t skip the step of sautéing your chicken with shallots, garlic, and sun-dried tomatoes. This is where you build a lot of the flavor foundation for the dish. Those sautéed aromatics infuse the entire dish with a depth of flavor that takes it from good to great!
Frequently Asked Questions
What is Chicken Florentine?
Chicken Florentine is a dish that originates from Florence, Italy. Traditionally, it involves a chicken breast served in a creamy white sauce with spinach, hence ‘Florentine’ referencing the Italian word ‘alla Fiorentina’, or in the style of Florence, which often involves dishes with spinach.
Can I use fresh gnocchi instead of packaged?
Yes, absolutely! Fresh gnocchi will have a slightly lighter, fluffier texture, but either fresh or packaged will work beautifully in this recipe.
Can this dish be made ahead of time?
Yes, you can cook the chicken and prepare the sauce ahead of time. When you’re ready to serve, heat up the sauce, add the gnocchi and finish the recipe as directed.
Is this dish suitable for freezing?
While the cooked chicken and sauce can be frozen, it’s best not to freeze the gnocchi within the sauce as they might become mushy upon reheating. If you plan to freeze, do so without the gnocchi and add fresh gnocchi when you’re ready to serve.
- Choosing the Right Gnocchi: While both fresh and packaged gnocchi work well for this recipe, it’s essential to know that fresh gnocchi cooks faster than packaged ones. So, adjust your cooking time accordingly to prevent overcooking.
- Reserve the oil from the sun dried tomatoes and use that to brown your chicken, it’ll add so much flavor to your dish!
- Sautéing Sun-Dried Tomatoes and Garlic: When sautéing the sun-dried tomatoes and garlic, ensure you don’t burn them as it will lend a bitter taste to the dish. If the pan gets too hot, reduce the heat.
- Adjusting the Creaminess: If you prefer a creamier texture, you can add more half-and-half cream or substitute it with heavy cream. Remember, this may increase the overall cooking time slightly as it might take longer for the sauce to thicken.
First, allow the dish to cool completely. Then, transfer it to an airtight container and store it in the refrigerator. Properly stored, it will last for about 3 to 4 days.
When you’re ready to enjoy the leftovers, you can reheat them on the stove over medium heat, adding a splash of chicken broth or cream if needed to loosen up the sauce. Alternatively, you can reheat it in the microwave, stirring halfway through to ensure even heating. Just be sure not to overheat it as the gnocchi could become overly soft.
Other Delicious Italian Recipes To Try
- Italian Roasted Mushrooms And Veggies
- Baked Penne With Italian Sausage
- Italian Wedding Soup
- Beef Ragu
- One Pot Chicken And Mushroom Tetrazzini
- Chicken Parmesan
- Mushroom Sausage Sheet Pan Gnocchi
- Caprese Gnocchi Sheet Pan
- 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)
- Heat the olive oil over medium-high heat in a large skillet. (see notes).
- Add the chicken, season with salt and pepper and cook until it starts to brown, should take 2 to 3 minutes.
- Add the shallots, garlic and sun dried tomatoes. Stir and cook for 1 to 2 minuets.
- Add the half and half cream, chicken broth and stir. Bring to a simmer then stir in the uncooked gnocchi. Cook until gnocchi are tender, and sauce has thickened, should take about 4 to 5 minutes, they should also absorb and thicken the sauce.
- Add spinach and fold into the mixture until wilted. Taste for seasoning and adjust with salt and pepper if needed.
- Stir in the cheeses, cheese should melt almost immediately.
- I reserved the oil from the sun dried tomatoes and used that instead of the olive oil for some extra flavor, but olive oil can be used as well.
- Half and half can be found near the milk and cream in the dairy section of your local grocery store. Half and half is a blend of equal parts whole milk and light cream. It averages 10 to 12% of fat.
- Store-bought gnocchi works well for this recipe. Look for it in the pasta aisle of your local grocery store.
- Feel free to add more veggies or swap the chicken for another protein like shrimp or sausage for variation.
- Using freshly grated cheese will ensure a smoother texture, as pre-shredded cheese often contains additives to prevent clumping which can affect the creaminess of your sauce.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.