Half Baked Harvest Pretzel Chicken
Half Baked Harvest Pretzel Chicken is crispy, golden chicken with a pretzel crust, baked to perfection & topped with Parmesan—perfect for any weeknight or special meal.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup pretzel crumbs finely crushed
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil for baking
- 1/4 cup grated Parmesan cheese
- Fresh parsley chopped (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Prepare the breading: In a shallow bowl, combine the pretzel crumbs, flour, garlic powder, smoked paprika, salt, and pepper. In another bowl, whisk together the eggs and Dijon mustard.
- Coat the chicken: Dip each chicken breast into the egg mixture, ensuring it’s fully coated, then dredge in the pretzel crumb mixture. Press the crumbs to ensure an even coat.
- Arrange on the baking sheet: Place the coated chicken breasts on the prepared baking sheet. Drizzle olive oil over the chicken.
- Bake the chicken: Bake for 20-25 minutes or until the chicken is golden and cooked through (internal temperature should reach 165°F/74°C).
- Add Parmesan: In the last 2 minutes of baking, sprinkle grated Parmesan over the chicken and continue baking until melted and bubbly.
- Garnish and serve: Remove from the oven, sprinkle with fresh parsley (optional), and serve immediately with dipping sauce or side dishes.