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Season chicken on both sides with salt and black pepper. In a large skillet over medium-high heat, heat 1 Tbsp. oil. Add chicken and cook, turning halfway through, until golden brown, about 4 minutes per side. Transfer to a plate.
In same skillet over medium heat, heat remaining 1 Tbsp. oil. Add shallot and mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, thyme, and oregano and cook, stirring, until fragrant, about 1 minute more.
Add broth and scrape up any browned bits on bottom of pan, then slowly add half-and-half. Bring to a simmer; season with salt, black pepper, and red pepper flakes. Stir in gnocchi and return chicken to pan. Simmer, stirring occasionally, until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes. Transfer chicken to a cutting board.
Add mozzarella and Parmesan and cook, stirring, until melted, about 3 minutes. Add spinach and cook, stirring, until wilted, about 1 minute more.
Thinly slice chicken and return to skillet; season with salt and black pepper, if needed.