Description
This Pretzel-Crusted Chicken pairs a crisp, salty pretzel crust with a rich, tangy cheese sauce, creating a satisfying contrast of textures and flavors.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups pretzel crumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/4 cup Dijon mustard
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
- Set up a breading station: put the flour in one shallow dish, beat the eggs in a second dish, and place the pretzel crumbs in a third dish.
- Dredge each breast in flour, shake off excess, dip in the beaten eggs, then press into the pretzel crumbs until coated.
- Heat olive oil in a skillet over medium heat. Sear the coated chicken for about 3–4 minutes per side until golden brown.
- Transfer the seared chicken to a baking dish and bake in the oven for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
- While the chicken bakes, combine heavy cream, Dijon mustard, and cheddar cheese in a saucepan over medium-low heat, stirring until smooth.
- Drizzle the sauce over the cooked chicken and serve immediately.
Notes
For extra crunch, pulse the pretzels into a coarse crumb. Serve with roasted vegetables or a salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 2g
- Sodium: 1100mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 67g
- Cholesterol: 320mg