Pretzel Pepperjack Chicken

Remember when we used to go to restaurants? Back in those days, my appetizer was always soft pretzel bites with cheese to dip in. *sheds a tear*

That’s what this tastes like y’all. I’m normally so critical of my food, but I took a bite of this, looked at my husband, and informed him that he is very lucky to be married to the domestic goddess that I am. Its crunchy, salty, a lil spicy, and addicting. I expected to have leftovers, but instead I found myself licking the pot of pepperjack cheese sauce. I’m cute.

Basically what I’m saying is I’m actually pretty proud of myself for once in my life, so just humor me and make the damn recipe.


  • 1 lb chicken breasts (I had two that I split in half)
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 eggs
  • 3 cups crunchy pretzels


  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup milk
  • 1 1/2 cups shredded pepperjack (you can also use 6-8 deli slices if you don’t have shredded)


  1. Preheat your oven to 400 degrees
  2. Crush up your pretzels. I did this in a blender – they stick to the chicken much easier when they’re finely crushed.
  3. If you have thick chicken breasts, split them in half. Mix together all the seasonings, and sprinkle over all chicken breasts.
  4. In one shallow bowl, beat together the two eggs. In another bowl, pour in the pretzel crumbs.
  5. Place a cooling rack on top of a baking sheet. This ensures that the bottom of the chicken doesn’t get soggy. Spray the cooling rack with cooking spray.
  6. Take each chicken breast, and dredge it in the egg, and then the pretzel crumbs. Press the crumbs firmly into the chicken. Do this for each breast and place onto the cooling rack on top of the baking sheet.
  7. Bake in the oven at 400 degrees for 25-30 minutes.
  8. While the chicken is cooking, make your sauce. Melt 1 tbsp butter in a small pot. Sprinkle 1 tbsp flour over the melted butter.
  9. Whisk the flour and butter together for about a minute over medium heat.
  10. Add in your milk slowly. I added about 1/3 cup at a time. Make sure you continually whisk over medium heat. The milk should continue to thicken into a creamy sauce.
  11. Once all the milk is added and the sauce has thickened up, turn off the heat. Start whisking in your cheese until it’s thoroughly combined. Taste and add salt if needed. I added a few pinches.
  12. Drizzle your pepperjack sauce onto the chicken breasts and serve!

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