A delicious and crispy pretzel-crusted chicken served with a rich and creamy sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts
2 cups crushed pretzels
½ cup all-purpose flour
2 large eggs
2 tablespoons milk
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon salt
3 tablespoons vegetable oil, for frying
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
4 oz cream cheese, softened
½ cup shredded Parmesan cheese
½ teaspoon Dijon mustard
¼ teaspoon black pepper
¼ teaspoon paprika
2 tablespoons chopped fresh parsley
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness.
Set up three shallow bowls. Place flour in the first. Whisk eggs and milk together in the second. Combine crushed pretzels, garlic powder, paprika, black pepper, and salt in the third.
Coat each chicken breast in flour, then dip into the egg mixture, and finally press firmly into the crushed pretzels.
Heat the oil in a large skillet over medium heat. Cook the chicken for 4–6 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer to a plate lined with paper towels.
For the sauce, melt the butter in a saucepan over medium heat. Add garlic and cook for 30 seconds.
Pour in the heavy cream and add the cream cheese. Whisk until smooth.
Stir in the Parmesan, Dijon mustard, black pepper, and paprika. Simmer gently for 2–3 minutes, until thick and creamy.
Remove from heat and stir in the parsley.
Spoon the creamy sauce over the crispy pretzel-crusted chicken and serve immediately.
Notes
Ensure the chicken is cooked to an internal temperature of 165°F for safety.
Feel free to adjust the spices in the pretzel coating to your taste.
This dish pairs well with a side of vegetables or a fresh salad.