Spicy Marry Me Chicken with Gnocchi & Spinach
Spicy Marry Me Chicken with Gnocchi & Spinach

Spicy Marry Me Chicken with Gnocchi & Spinach

 

This is one of those “everyone goes quiet at the table” dinners. You get golden pan-seared chicken cutlets simmered in a creamy garlic-Parmesan sauce with sun-dried tomatoes, a hit of Gladstone heat, and soft gnocchi cooked right in the pan. Spinach folds in at the end so you get your greens without thinking about it.
It’s cozy, feels a little fancy, and comes together in one skillet — the perfect weeknight meal on a chilly night.

 

Serves: 4
Prep Time: 15 minutes
Cook Time: 20–25 minutes

 

Ingredients

Chicken

  • 2–3 large chicken breasts, sliced horizontally into cutlets

  • 5 tbsp all-purpose flour

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 2 tbsp olive oil

  • 2 tbsp butter

Sauce

  • 1 shallot, minced

  • 2–3 cloves garlic, minced

  • 1/4 cup sun-dried tomatoes, sliced (oil-packed, drained)

  • 1 tbsp tomato paste

  • 1 tsp Italian seasoning (or a mix of dried thyme and oregano)

  • 1 cup chicken stock

  • 1 cup heavy cream

  • 2–3 tbsp Gladstone Hot Chipotle (more to taste)

  • 1/2 cup freshly grated Parmesan

  • Salt and black pepper, to taste

Add-Ins

  • 1 package shelf-stable gnocchi (300–500 g / approx. 1 lb)

  • 2 big handfuls baby spinach (about 1½ cups loosely packed)

To Finish

  • Fresh basil or parsley, chopped

  • Extra Parmesan, for serving

Method


    Pat the chicken cutlets dry. In a shallow bowl, mix the flour, salt, and pepper. Dredge each cutlet in the seasoned flour, shaking off any extra so you’re left with a light, even coating.

    Heat the olive oil and butter in a large skillet over medium to medium-high heat. Once the butter is foamy, add the chicken in a single layer (work in batches if needed). Cook for 3–4 minutes per side, until golden and cooked through. Transfer the chicken to a plate and set aside.

    Lower the heat to medium. In the same skillet, add the shallot and cook for 1–2 minutes until softened. Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the sun-dried tomatoes and Italian seasoning and cook for another minute.

    Add the tomato paste and cook for 1 minute, stirring, until it deepens in colour. Pour in the chicken stock, scraping up any browned bits from the bottom of the pan as it simmers.

    Stir in the heavy cream and a generous splash of Gladstone Hot Chipotle. Return the chicken to the skillet, cover, and let everything simmer for about 10 minutes.

    Remove the lid and stir in the Parmesan. Taste and adjust with more hot sauce, salt, or pepper as needed.

    Add the gnocchi straight into the skillet—no boiling necessary. Stir to coat it in the sauce and let it simmer for 4–5 minutes, stirring occasionally, until the gnocchi is tender and the sauce has thickened and turned glossy.

    Fold in the baby spinach and let it wilt gently into the sauce.

    Finish with chopped basil or parsley and extra Parmesan. Serve straight from the skillet, making sure each plate gets chicken, gnocchi, spinach, and plenty of that creamy, spicy sauce.

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