For the pretzel crusted chicken:
- 2 pounds thin sliced chicken breast
- 1 cup all purpose flour
- 1 large bag of thin pretzels
- 2 eggs
- 2 tablespoons olive oil (plus more for cooking if needed)
- salt, pepper, garlic powder
- fresh parsley, lemon wedges (optional, used as garnish)
For the blue cheese sauce:
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 cup whole milk
- 5 ounces blue cheese crumbles
- Remove the chicken breast from the package, lay out flat and pat dry. Season the chicken with salt, pepper and garlic powder to taste. I only lightly season the chicken with salt because the pretzel bread crumbs have a fair amount of salt in them as well. Set aside.
- Make the pretzel crumbs. Place approximately 5-6 handfuls of pretzels into either a blender or food processor. Quickly pulse the pretzels until you have a mixture of about 80% fine crumbs and 20% chunky pretzel pieces. This should yield about 2 cups of pretzel crumbs.
- Set up the breading station. Next to the seasoned chicken, put the 1 cup of all purpose flour onto a large plate. Next to the flour, whisk the eggs in a large, shallow bowl. Next to the eggs, dump the pretzel crumbs onto another large plate.
- Before breading the chicken, drizzle a cast iron skillet (or other high heat skillet) with the 2 tablespoons of olive oil. Turn the burner on to medium-low and begin heating up the pan.
- To bread the chicken, first press the chicken into the all purpose flour and shake off any excess flour. Next, dredge the chicken into the eggs. Finally, press the chicken into the pretzel crumbs. Repeat this process with all pieces of chicken.
- Now that the chicken is breaded and the pan is heated up, carefully place a few pieces of chicken into the warm skillet. Do not overcrowd the skillet. I was only able to place 3 pieces of chicken in the pan at a time. Cook the chicken for 5 minutes on medium-low, flip and cook for an additional 5 minutes. You may need to add small amounts of olive oil to the pan during the cooking process as the chicken soaks up the oil.
- While the chicken is cooking you can make the warm blue cheese sauce. The blue cheese sauce starts with a roux.* To make the roux, first melt the 2 tablespoons of butter in a small sauce pan on low heat. Once the butter is melted, whisk in the 2 tablespoons of all purpose flour. Whisk the flour and butter until a paste is formed. The paste will be smooth, have no clumps of flour and be light brown in color. Immediately after the paste is formed, add the 1 cup of whole milk to the sauce pan, increase the heat to medium-low and rapidly whisk the mixture. Continue rapidly whisking until the butter, flour and milk have thickened. You will know when the sauce has adequately thickened when it looks like it would completely coat the back of a spoon.
- After the mixture has thickened, turn the heat back down to low and add all of the crumbly blue cheese to the sauce pan. Continue whisking in the cheese until it has melted. Remove the sauce pan from the heat and set aside.
- Once all the chicken is cooked, serve the chicken with the blue cheese sauce drizzled on top, a sprinkling of chopped, fresh parsley and a lemon wedge. This pairs deliciously with steamed broccoli or a simple green salad. Enjoy!
*A roux is typically made from equal parts flour and fat, cooked together and used to thicken sauces. A roux is an excellent cooking technique to master as it is the base of almost all cheese sauces, used to thicken soups and many other sauces.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: pan-frying
Keywords: chicken, pretzels, pretzel chicken, blue cheese, dinner