Pretzel-Crusted Chicken with Cheddar Cheese Sauce

Total Time:
1 hr 10 min
20 min
50 min

4 to 6 servings

  • 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
  • Broccoli and Rice Pilaf:
  • 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
  • In a shallow dish, whisk together the eggs and mustard until smooth. In a separate shallow dish, combine the pretzels and thyme.

  • Dip the chicken in the egg mixture, letting the excess drip off. Dredge in the pretzel mixture to coat.

  • In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium heat. Add half of the chicken and cook until cooked through, 5 to 6 minutes per side. Remove the chicken from the skillet and keep warm. Repeat the procedure with the remaining 2 tablespoons oil and chicken. Wipe the skillet clean.

  • Melt the butter in the skillet over medium heat. Add the flour and cook, whisking constantly, for 2 minutes. Slowly add the milk, whisking until smooth. Cook, whisking constantly, until thickened and bubbly, 6 to 8 minutes. Add the cheese and stir until the cheese melts and the sauce is smooth.

  • Spoon the sauce over the chicken. Serve with Broccoli and Rice Pilaf.

Broccoli and Rice Pilaf:
  • In a medium saucepan, melt the butter over medium heat. Add onions and cook, stirring frequently, for 3 minutes. Add the broccoli and cook for another 3 minutes. Add the rice and cook, stirring constantly, for 1 minute. Stir in the broth. Increase the heat to medium-high and bring the mixture to a boil. Cover, reduce the heat and simmer until the rice is tender, 15 to 20 minutes.

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4.0 9
Wow, this was SO GOOD. I used mustard pretzels I picked up from the bulk bin at The Fresh Market. Did not add mustard to the egg. For the cheddar cheese, I used Wisconsin mild cheddar & shredded it myself. The oil? separated out during cooking, so the sauce was not a sauce, but more like a melted cheese. Still amazing. Any suggestions anyone? item not reviewed by moderator and published
Wow, my husband loved this chicken. I used no salt pretzels and seasoned my chicken to control the salt. I also used canola and olive oil in my cast iron skillet to brown on one side then flipped it and finished in the oven on 325 for 20 min. Really tender. I also split the cheddar with smoked gruyere because it's my husbands favorite. The sauce was crazy good with the pretzel crust. item not reviewed by moderator and published
This was an okay dish. Being from the south I don't season my meat with just salt and pepper. I need more than that and I'm glad I did with this dish. I actually fried two of the breasts and baked the other two and they tasted really great. I actually prefer to bake it when it comes to the cheese sauce because it has a better flavor to me but it's a real nice and healthy recipe. The pilaf was amazing. Combining two things I love, broccoli and rice. I reserved some of the broccoli and just cooked it for a few minutes and used the remainder of the cheese sauce and ate it with the broccoli. item not reviewed by moderator and published
Usually love Paula's recipes, but this was tasteless. I even added salt and pepper before dipping the chicken in the egg mixture. The cheese sauce helped, but the chicken itself had no flavor. Did like the broccoli rice pilaf and would make that again. item not reviewed by moderator and published
This was the easiest recipe you could ask for. Made this for dinner tonight and everyone loved it.(even my picky kids The only thing I changed was I used Chicken breast and baked for 45-50 mins at 350. I lined the pan with foil first and covered. Otherwise I followed recipe as is. I made the broccoli pilaf at bottom of recipe to go along with chicken. This was a good combination. Will definitely makes this again. item not reviewed by moderator and published
Saw this on Saturday and made it that night. It was very easy to make, however I would recommend that you really crush up the pretzels very good,. The first couple cutlets the coating did not stay on, but after I really crushed them up, it worked much easier. Served them with a honey mustard dressing, and I will be making it again at the end of the week. item not reviewed by moderator and published
I find the most useful reviews tell about the actual recipe. This recipe for chicken and cheese sauce, as written, was way too bland for my husband and me. Chicken was moist, but pretzels overpowered the chicken. Definitely needs some hot sauce and/or dried red pepper flakes for us, but for children maybe would be fine. Will not make again, as we like our food kicked up. Usually love Paula's recipes -- but this recipe is definitely for kids or people who like neutral flavored food. item not reviewed by moderator and published
After seeing the show, I decided to whip this up after church today. The chicken was great and easy to do. I didn't add the cheese sauce to cut the calories, but I plan on making more tomorrow and adding extra dijon mustard and the cheese sauce. I made the rice dish as well, adding some red pepper flake for an extra kick (not too much. Great dinner! item not reviewed by moderator and published
Saw this show on TV yesterday morning and since I had an open bag of pretzels....this was so easy to prepare and cook. Also made the broc rice pilaf. Nothing easier. My 90 year old Dad even liked it! Will absolutely make again. Thank you Paula. item not reviewed by moderator and published

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