Pretzel Crusted Chicken with Honey Mustard Arugula.
We’re obsessed with this pretzel crusted chicken! It’s super crunchy and savory, topped with an arugula salad drizzled with honey mustard vinaigrette. Plus, lots of shaved parmesan! Delish.
Just when we thought chicken cutlets couldn’t get any better!
This pretzel crusted chicken is super crunchy and savory, topped with an arugula salad dressed with honey mustard vinaigrette. It’s flavorful, filling and such an easy meal! A lovely little dish to make for dinner.
Like just look at that crunch!
This is one of those dinners I like to make when we want something simple but not too heavy. Or maybe it’s just me at home for dinner. Girl dinner for one.
Or maybe we had a late lunch and just want something light.
This fits the bill!
So, I’ve shared a few pretzel crusted chicken recipes before. Pretzel crusted chicken fingers: a major fave. And the starter to howsweeteats house sauce.
I’ve also made some pretzel chicken salads and what not. Also with honey mustard!
And just recently: pretzel crusted buffalo chicken bites.
My method on breading the chicken has changed a little bit and oh my, these are good. I freaking LOVE the savory flavor of the chicken. It’s so crunchy and crispy.
I make the chicken just like I do my regular chicken cutlets. Right in the pan. Super crispy, thin and crunchy. Delish!
For years I’ve been making baked parmesan chicken with arugula salad and this is just like that.
But different! Just a little twist.
Pan-fried, pretzel crusted and topped with super tangy honey mustard arugula.
It just sounds better. And it IS a little better. More flavor, or rather… different flavor.
Yes, my honey mustard vinaigrette, the one that is straight up drinkable. It is DREAMY. It’s not a creamy honey mustard dressing (I don’t love this) or thick. It’s vinegary and briney but also sweet and mustardy.
I also love it for dipping!
Simple. Delicious. Dinner.
Pretzel Crusted Chicken with Honey Mustard Arugula
Pretzel Crusted Chicken with Honey Mustard Arugula
Ingredients
- 1 pound boneless, skinless chicken breasts
- kosher salt and pepper
- 1 teaspoon garlic powder
- 2 large eggs, lightly beaten
- 3 cups mini pretzel twists, crushed
- ½ cup seasoned breadcrumbs
- 6 to 8 cups baby arugula
- ½ cup shaved parmesan cheese, plus more for topping
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 2 garlic cloves, minced
- ½ cup extra virgin olive oil
Instructions
- Note: I use the food processor to blend up the pretzel twists or I add them to a resealable bag and use a rolling pin to crush them.
- Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices - ones you can almost see through! I get 3 to 4 thin slices from one chicken breast. Line a baking sheet with paper towels.
- Season the chicken all over with the salt, pepper and garlic powder.
- In one bowl, beat the eggs. In another bowl, stir together the crushed pretzels and bread crumbs.
- Take each chicken breast and coat it in the beaten egg. Dredge it through the pretzel crumbs, pressing gently so the crumbs adhere. Repeat with remaining chicken.
- Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time - if it seems to be too hot, make sure to lower it!
- Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the paper towel-lined sheet. Repeat with remaining chicken.
- While the chicken is cooking, toss the arugula with salt and pepper. Toss in the parmesan. Drizzle in some of the dressing and toss.
- Once the chicken is finished, serve it on a plate and top with a heaping scoop of the arugula salad. Drizzle on more honey mustard dressing and parm if you wish.
Did you make this recipe?
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I appreciate you so much!
Pairs well with ANYTHING. I swear.
3 Comments on “Pretzel Crusted Chicken with Honey Mustard Arugula.”
can these be made un the air fryer?
This is an amazing recipe! The whole family loved it and it was pretty easy to pull together. The pretzel crust pairs so well with the honey mustard. I think it will reheat super well in the air fryer as well. This one is definitely getting added to the list for my family.
Made tonight great taste! Super easy