Pretzel-Crusted Crispy Chicken with Sweet Onion Gravy, Brussels Sprout Smash and Buttered Corn

Name: Pretzel-Crusted Crispy Chicken with Sweet Onion Gravy, Brussels Sprout Smash and Buttered Corn
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1 1/2 lb chicken breasts; 4 oz hard pretzels; 2 oz / 2 cups panko breadcrumbs; 1 tsp garlic powder; 1/2 tsp sweet paprika; 1 tsp salt; 1/2 tsp black pepper; 2 large eggs; 1/2 cup all-purpose flour; 2 tbsp olive oil; 1 lb Brussels sprouts; 2 cups corn kernels; 2 1/2 tbsp butter; 2 tbsp chives; 1 1/4 cups sweet onion; 1 1/2 cups chicken broth; 1/2 cup milk; 1 tsp Worcestershire sauce; 1 tsp fresh thyme

An original American-inspired dinner featuring chicken breast coated in pretzels and panko, baked until golden and crisp. It’s served with a mild sweet onion gravy, smashed roasted Brussels sprouts, and buttery corn with chives.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 approx. 680 g chicken breasts (skinless, cut por the mitad a lo largo for formar filetes delgados)
120 g hard pretzels (crushed finely)
60 g panko breadcrumbs (for a crust more ligera and crujiente)
4 g garlic powder
2 g sweet paprika
6 g salt (divided)
2 g black pepper (divided)
2 units eggs (batidos)
65 g all-purpose flour
30 ml olive oil (divided)
450 g Brussels sprouts (recortadas and partidas a the mitad)
300 g corn kernels (fresh or congelado)
35 g butter (divided)
10 g chives (chopped)
180 g sweet onion (finely slice)
360 ml chicken broth
120 ml milk
5 ml Worcestershire sauce
2 g fresh thyme (hojitas chopped)

Nutrition facts

per serving

610 kcal

Calories

43 g

Protein

43 g

Carbs

28 g

Fat

5 g

Fiber

38 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsSoy

Instructions

1
Preheat the oven to 220°C / 425°F. Line a large baking sheet with parchment paper and brush it with 1 tablespoon of olive oil.
2
Place the Brussels sprouts on the prepared baking sheet. Toss them with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a light coating of the oil on the pan. Roast for 10 minutes at 220°C / 425°F.
3
Meanwhile, prepare the chicken. In one shallow dish, combine the crushed pretzels, panko, garlic powder, sweet paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Place the flour in a second dish and the beaten eggs in a third dish.
4
Dredge each chicken cutlet in the flour, then dip in the egg, and finally coat with the pretzel-panko mixture, pressing so it adheres well.
5
Remove the baking sheet from the oven. Push the Brussels sprouts to one side and place the coated chicken on the other side. Drizzle or brush the chicken with the remaining tablespoon of olive oil. Bake for 18 to 20 minutes at 220°C / 425°F, or until the chicken is cooked through and the coating is golden.
6
While the chicken bakes, carefully press the partially roasted Brussels sprouts with the bottom of a glass or a sturdy spatula to lightly smash them. Return the pan to the oven so they continue roasting alongside the chicken until browned around the edges.
7
For the corn, melt 1 tablespoon butter in a medium skillet over medium heat. Add the corn kernels and cook for 4 to 5 minutes, stirring. Add half of the chives and a pinch of salt; cook 1 minute more and keep warm.
8
For the gravy, melt the remaining butter in a small skillet over medium heat. Add the sweet onion and cook for 6 to 8 minutes until soft and lightly golden. Sprinkle in the remaining flour from the breading station, about 1 tablespoon, and stir for 1 minute.
9
Gradually add the chicken broth, then the milk and Worcestershire sauce, whisking to prevent lumps. Stir in the fresh thyme and cook for 3 to 5 minutes until the gravy thickens. Adjust with a pinch of salt and black pepper if needed.
10
Serve the crispy chicken topped with some sweet onion gravy, with the smashed Brussels sprouts and buttered corn on the side. Finish the corn with the remaining chives.

Chef tips

Crush the pretzels finely but leave a few small bits for a more rustic texture. For an extra-crispy crust, place the chicken on a rack set over the baking sheet before baking.

Substitutions

You can use boneless chicken thighs instead of breast. Chives can be replaced with parsley. If you do not have panko, use more crushed pretzels, though the coating will be slightly denser.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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