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With all the great gluten free products out there, it's now easy to indulge in your favorite meals, even if they used to be gluten-full! We're sharing one secret ingredient with you that takes this breaded chicken to the next level. This easy Italian dish comes together in no time and is perfect for a date-night-in.
My husband's reaction always tips me off on if the meal is blog-worthy or not and this one was exceptionally well-received. Another dish where you're sad when it's over - or maybe that's just us because we're obsessed with food... but whatever, either way, it's delicious.
Kick your egg wash up a notch by adding dijon mustard. This simple addition will give your chicken that added zest that your guests just won't quite be able to put their finger on. Grated parmesan in your flour mixture adds an extra saltiness/nuttiness that also elevates this already fabulous dish.
The ingredient list seems long but I promise this is a totally manageable meal. The seasonings are key to the chicken and the fresh ingredients are quickly prepped and help the pasta come together in no time. Colorful, fresh, beautiful and delicious.
2 chicken breasts
2/3 c. gluten free all purpose flour
1/3 c. grated parmesan
1 t. salt
1 t. crushed red pepper
1 t. Italian seasoning
1 T. dijon mustard
2 T. milk
12 oz gluten free fusilli pasta - cooked and drained
2 c. packed baby spinach
2 roma tomatoes - diced
1 small yellow onion - diced
2 cloves garlic - minced
1 1/4 c. chicken broth
1 T lemon juice
Cut chicken breasts in half to form two cutlets. Use a meat pounder to pound to about 1/4" thickness.
Prepare your dredging stations: in a shallow dish, stir together flour, parmesan cheese, salt, crushed red pepper and Italian seasoning (reserve 2 T. of this flour mixture for later). In another shallow dish, whisk together egg, dijon mustard and milk.
Pour enough vegetable oil to make a 1/4" layer in a large non-stick pan. Heat over high/medium-high heat. When oil is hot, dredge the chicken lightly in flour mixture, then in the egg mixture and then back again in the flour mixture, coating evenly. Place in pan and cook 4-5 minutes per side or until browned and internal temperature reaches 165 degrees. Remove chicken to paper towel to rest.
Remove all but 1 T. of oil from the pan. Add onions - cook stirring occasionally for 2 minutes. Add garlic, stir and cook additional 30 seconds. Add tomatoes and lemon juice, cook another 2 minutes. Add 2 T. of reserved flour mixture and whisk in, cooking an additional minute. Whisk in chicken broth, bring to simmer and let reduce for 12 minutes.
Add chicken on top, cover and let chicken reheat for another 2 minutes. Remove chicken to serving plate. Add cooked pasta and stir to combine. Add spinach and cover to steam 1 to 2 minutes or until spinach wilts. Stir, serve with chicken and top with more grated parmesan.