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Pretzel Chicken with Cheese Sauce

Pretzel Chicken with Cheese Sauce

Darlene
There is so much to enjoy about this chicken recipe. The chicken is well seasoned. The pretzels added a lot of texture and flavor. The topping of the cheese sauce is a perfect flavor addition to the crusted chicken. Change up your chicken with this awesome recipe. Only taking 35 minutes, this is a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 2 People
Calories 460 kcal

Equipment

Ingredients
  

  • 2 4 oz. Boneless, skinless chicken breasts
  • 2/3 Cup Pretzel pieces (See Notes)
  • 1/3 Cup Sharp cheddar cheese , shredded small
  • 1 Large Egg
  • 3 Tbsp All-purpose flour
  • 1 Tbsp + 1 tsp Fairlife 2% milk
  • 2 tsp Dijon mustard
  • 2 tsp Butter
  • 1/2 tsp Granulated onion
  • 1/8 tsp Granulated garlic
  • 1/64 tsp Ground nutmeg
  • 1/64 tsp Dry mustard

Instructions
 

  • Preheat oven to 375 degrees. Place parchment paper in the bottom of a rimmed baking sheet. Place a rack on top of the paper and spray with cooking spray. Set aside.
  • Place the flour, onion, garlic, and black pepper in a shallow dish and mix to combine. Set aside.
  • The second shallow dish will have the egg and the Dijon mustard. Whisk together. Set aside.
  • Take the pretzels and crush them inside a quart-sized resealable plastic bag with a rolling pin. You want some texture, so don’t crush them to dust—place in the third shallow dish.
  • Dip each chicken breast in the flour mixture and shake off any excess.
  • Then dip the chicken into the egg mixture, making sure it is fully coated. Let the excess drop off, but don’t shake it off.
  • Place the chicken piece in the crushed pretzels. Press gently to help the pretzels adhere.
  • Place the completed breaded chicken pieces on the rack in the baking sheet. Bake for 20-25 minutes or until the chicken reaches 165℉ at the thickest part.
  • During the last 5 minutes of baking time, prepare the cheese sauce. In a small saucepan, melt the butter over low heat. Add the nutmeg and dry mustard. Whisk in the milk and heat for 30 seconds. Whisk in the cheese, stirring constantly. Cheese sauce should be smooth.
  • Serve the chicken immediately, topped with 1 1/2 Tbsp of the cheese sauce.

Notes

We tried crushing the pretzels in a Magic Bullet, but we felt we didn’t have enough control over the sizes of the pretzel pieces.
We like to serve this with a side of our Lemon Garlic Broccoli.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition

Serving: 1 Chicken Breast and 1 1/2 Tbsp Cheese SauceCalories: 460kcalCarbohydrates: 20gProtein: 41gFat: 24gSaturated Fat: 12gTrans Fat: 0.5gCholesterol: 225mgSodium: 560mgPotassium: 510mgFiber: 1gSugar: 1gCalcium: 330mgIron: 2mg