Meal Kit

Pretzel-Crusted Chicken Breast

With Grainy Mustard and Sharp Cheddar Sauce

Prep & Cook Time: 30-40 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Buttery pretzels, tangy mustard, and sharp cheddar cheese come together to make this scrumptious chicken recipe a favorite you'll want to add to your weeknight repertoire.

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 1 Yellow Onion
  • 6 oz. Asparagus
  • Info
    6 fl. oz. Heavy Whipping Cream
  • Info
    4 fl. oz. Liquid Egg
  • Info
    4¼ oz. Flour
  • 1 Lemon
  • 4 Parsley Sprigs
  • ¼ cup Dijon Mustard
  • Info
    2 oz. Cheddar Cheese, Shredded
  • 1 oz. Thyme Sprigs
  • Info
    0.9 oz. Butter
  • Info
    3 Pretzels

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Vegetables

    Preheat oven to 375F degrees for the baking of the chicken and asparagus.Quarter the lemon. Chop the onion in to a small dice. Roughly chop the fresh thyme. Pulse the pretzels in a blender or food processor until no large pretzel pieces remain. If you do not have a blender or food processor, you can do this step by hand or with a mortar and pestle.

  2. 2

    Bread the Chicken

    Place the flour (reserving 2 Tbsp. for sauce), egg, and ground pretzels in three separate shallow bowls or plates. Season each chicken breast on each side with a pinch of salt and pepper. First coat the chicken in flour, then coat the floured chicken in egg, and finally coat the egg-coated chicken with the ground pretzels. Firmly press the pretzels onto the chicken to ensure the pretzels will stick.

  3. 3

    Cook the Chicken

    Heat a large sauté over medium heat. Add 2 Tsp. olive oil to the pan. When oil and pan are hot, place the chicken in the pan. Cook on each side for about 2-3 minutes or until pretzel costing is beginning to brown. Watch closely, pretzels will brown quickly! When chicken is browned, place on a baking sheet and cook in the oven for another 8-10 minutes, or until chicken is firm, pretzels are crispy and browned, and the chicken reaches an internal temperature of 165F degrees (if using a meat thermometer). Remove from oven and cover until plating.

  4. 4

    Roast the Asparagus

    While the chicken is cooking, roast the asparagus. Place the asparagus on a small baking sheet, drizzle with 1 Tsp. olive oil, and season with a pinch of salt and pepper. Roast for 7-10 minutes or until fork-tender and beginning to brown. Cover and reserve.

  5. 5

    Make the Sauce

    Heat a small sauce pan over low-medium heat. Add 2 Tbsp. butter to the pot. When pot and butter are hot, sauté the onion for 2 minutes, or until translucent. When onions are translucent, add 2 Tbsp. flour and stir until incorporated into the butter. Reduce to low heat. Whisk in the milk, mustard, and cheese. Whisk constantly until the cheese is melted and all ingredients are incorporated. Season with salt and pepper to taste.

  6. 6

    Plate the Dish

    Place a pretzel-crusted chicken breast in the middle of the plate. Lay asparagus against the chicken breast on an angle. Sauce the chicken from one side of the chicken to the other. Garnish and season with a squeeze of fresh, tangy lemon.

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