Pretzel-Crusted Chicken with Cheddar Cheese Sauce

Name: Pretzel-Crusted Chicken with Cheddar Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs, scrambled; 1 tablespoon Dijon mustard; 1 1/2 cups crushed pretzels; 2 tablespoons minced fresh thyme; 1 1/2 pounds chicken cutlets; 1/4 cup olive oil; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 1 1/2 cups shredded Cheddar; Broccoli and Rice Pilaf, for serving, recipe follows; 2 tablespoons butter; 1/2 cup finely chopped onion; 3 cups chopped broccoli; 1 1/2 cups uncooked long-grain rice; 3 cups chicken broth

Servings: persons

2 large eggs, scrambled
1 tablespoon Dijon mustard
1 1/2 cups crushed pretzels
2 tablespoons minced fresh thyme
1 1/2 pounds chicken cutlets
1/4 cup olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 1/2 cups shredded Cheddar
Broccoli and Rice Pilaf, for serving, recipe follows
2 tablespoons butter
1/2 cup finely chopped onion
3 cups chopped broccoli
1 1/2 cups uncooked long-grain rice
3 cups chicken broth

1
In a shallow dish, whisk together the eggs and mustard until smooth.
2
In a separate shallow dish, combine the pretzels and thyme.
3
Dip the chicken in the egg mixture, letting the excess drip off.
4
Dredge in the pretzel mixture to coat.
5
In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium heat.
6
Add half of the chicken and cook until cooked through, 5 to 6 minutes per side.
7
Remove the chicken from the skillet and keep warm.
8
Repeat the procedure with the remaining 2 tablespoons oil and chicken.
9
Wipe the skillet clean.
10
Melt the butter in the skillet over medium heat.
11
Add the flour and cook, whisking constantly, for 2 minutes.
12
Slowly add the milk, whisking until smooth.
13
Cook, whisking constantly, until thickened and bubbly, 6 to 8 minutes.
14
Add the cheese and stir until the cheese melts and the sauce is smooth.
15
Spoon the sauce over the chicken.
16
Serve with Broccoli and Rice Pilaf.
17
In a medium saucepan, melt the butter over medium heat.
18
Add onions and cook, stirring frequently, for 3 minutes.
19
Add the broccoli and cook for another 3 minutes.
20
Add the rice and cook, stirring constantly, for 1 minute.
21
Stir in the broth.
22
Increase the heat to medium-high and bring the mixture to a boil.
23
Cover, reduce the heat and simmer until the rice is tender, 15 to 20 minutes.

1488

kcal

Calories

Fat

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large eggs, scrambled, 1 tablespoon Dijon mustard, 1 1/2 cups crushed pretzels, 2 tablespoons minced fresh thyme, and more.

Yes, Pretzel-Crusted Chicken with Cheddar Cheese Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!