Pretzel Crusted Chicken with Basil Cream Sauce

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When I first started cooking, I made “Cheez-It” chicken almost every night. It was a chicken breast
dipped in melted butter, rolled in Cheez-Its, and then baked. I thought I was pretty fancy with my
cleverly-breaded chicken, until I realized it was probably more productive to eat an entire box of Cheez-
Its and drink a bottle of wine.

So, this recipe is a play off of my so loved Cheez-It Chicken, but there’s a lot less sodium, better flavor, and, if you make it for your friends, you may impress them somewhat.

The basil cream sauce is
amazing, and you can serve it with a small side salad, pasta, or even mashed potatoes or mashed
cauliflower. The pretzels add a great crunch and the creamy basil sauce lends a whole different flavor.

Pretzel Crusted Chicken with Basil Cream Sauce


  • 2 chicken breasts
  • 5 oz pretzels, crushed
  • 2 tbsp butter, melted
  • Salt and pepper
For the Basil Cream Sauce:
  • 1 cup cream
  • 1 cup basil leaves, packed
  • ⅓ cup parmesan cheese
  • 2 tbsp garlic, minced
  • 1tbsp olive oil
  • Salt and pepper


Start with making the basil cream sauce. In a food processor, add all ingredients except for
the olive oil. While blending, add the olive oil slowly until emulsified.

Once blended, add to a small
saucepan over the stove. Heat until your sauce thickens. Keep warm and set aside.

Pre-heat the oven to 350 degrees. Dip your chicken breasts in the melted butter, and then roll in the crushed pretzels.

Place in an oven dish and bake for 30 minutes, until chicken is cooked through. Plate,
and drizzle with your basil cream sauce. Enjoy!