Pretzel-Crusted Chicken

Pretzel-Crusted Chicken

with Roasted Broccoli and DIY Cheese Sauce

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Game Day Pretzel Crusted Chicken with a DIY cheesy mustard dipping sauce. No matter which team you're cheering for, it's a touchdown to celebrate! An easy side of mashed potatoes makes this meal as easy as 1,2,3!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Tenders

94 g


(ContainsWheat/Blé, Soy/Soja)

4 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

3 tbsp

Sour Cream


½ cup

Cheddar Cheese, shredded


454 g

Broccoli, florets

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

600 g

Red Potato

Not included in your delivery

4 tbsp

Unsalted Butter*


2 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories759 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate51 g
Sugar3 g
Dietary Fiber3 g
Protein53 g
Cholesterol156 mg
Sodium1878 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Rolling Pin
Shallow Dish
Paper Towel
Baking Sheet
Small pot
Measuring Cups
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to bake chicken and roast broccoli). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut potatoes into 1/2-inch pieces. In a large pot, combine potatoes, 2 tsp salt and enough water to cover (approximately 1 inch). Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min.


Meanwhile, cut broccoli into bite-sized pieces. In a large zip-top bag, add pretzels. Seal shut. Using a rolling pin or bottle, crush pretzels inside the bag into a breadcrumb-like texture. Transfer crushed pretzels to a shallow dish. Pat chicken dry with paper towel. Coat chicken all over in mayo. Working with one tender at a time, press both sides into pretzels to coat completely.


Transfer pretzel chicken to a baking sheet. Bake chicken in the middle of the oven, until golden-brown and cooked through, 18-20 min. (TIP: Cook each piece to a min. internal temp. of 74°C/165°F, as size may vary.**)


Meanwhile, on another baking sheet, toss broccoli with 2 tbsp oil. Season with salt and pepper. Roast in the top of the oven, until broccoli is golden-brown and tender, 14-16 min.


Meanwhile, heat a small pot over medium heat. When the pot is hot, add sour cream, 1 tbsp butter, 1/4 cup milk and 1/4 cup water. Whisk together, over a slow simmer, 2-3 min. Slowly, stir in cheese and mustard, until cheese melts, 1-2 min. Season with salt and pepper. Remove the pot from the heat and set aside until slightly thickened, 3-5 min.


When potatoes are done, drain and return them to the same pot off the heat. Using a fork or potato masher, mash 3 tbsp butter and 1/4 cup milk into potatoes until smooth. Season with salt and pepper. Divide chicken, broccoli and mash potatoes between plates. Serve with mustard cheese sauce for dipping.