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Pretzel Crusted Chicken & French Onion Mac & Cheese is a match made in comfort food heaven. The crispy, salty pretzel coating on the chicken complements the rich, cheesy mac and cheese, infused with caramelized onions for that classic French onion flavor.
Unsurprisingly, this combination has quickly become one of our favorite dinner combos! It’s a comforting dish that’s perfect for a cozy dinner and doesn’t require lots of ingredients or cooking times.
We love mac and cheese and have made quite a few different recipes, like this elevated version with spinach and bacon. French onion mac and cheese is creamy and delicious with a great depth of flavor from the caramelized onions. The crispy onions on top are an added bonus.
Helpful Tips
- Crush the pretzels just before cooking to maintain their crunch, and aim for a mix of fine and coarse crumbs for the best texture.
- Lightly pound the chicken fillets to ensure they are all the same thickness so they cook at the same rate.
- Don’t rush the caramelization process for the mac and cheese. Cooking them on low heat allows the natural sugars to develop and bring out a deep, sweet flavor.
- Use a combination of Mozzarella and sharp cheddar for the mac and cheese to get that perfect balance of creaminess and bold flavor.
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Pretzel-Crusted Chicken & French Onion Mac & Cheese
Ingredients
For the pretzel chicken:
- 2 medium chicken breasts boneless, skinless
- 4 ounces (113 g) salted pretzels
- 3/4 teaspoon (2 g) garlic powder divided
- 1/4 teaspoon (0.5 g) ground black pepper
- 1 egg
- Vegetable oil for frying
- 2 tablespoons (30 ml) stoneground mustard
- 2 tablespoons (30 ml) honey
- 2 tablespoons (30 ml) mayonnaise
- 1/2 tablespoon (7 ml) lemon juice
For the mac & cheese:
- 5 tablespoons (70 g) butter divided
- 1 medium yellow onion thinly sliced
- 1 clove garlic minced
- 1/4 teaspoon (1.5 g) salt
- 2 teaspoon (4 g) fresh thyme leaves chopped
- 2 tablespoons (30 ml) dry sherry or white wine
- 2 tablespoons (30 ml) beef stock
- 1 teaspoon (5 ml) Worcestershire sauce
- 8 ounces (227 g) uncooked pasta shells
- 1 1/2 cups (473 ml) whole milk
- 1/4 cup (31 g) all-purpose flour
- 1 cup (113 g) sharp cheddar cheese shredded
- 1 1/2 cups (168 g) mozzarella cheese shredded
- 1/4 cup (40 g) crispy onions
Instructions
For the pretzel chicken:
- Cut the chicken breasts in half lengthwise to make 4 thinner pieces.
- Lightly pound the chicken to one even thickness.
- Grind the pretzels in a food processor with the garlic powder and pepper.
- Whisk an egg in a shallow bowl.
- Dip each piece of chicken into the egg then into the crushed pretzel mix. Set on a wire rack to rest while the oil heats up.
- In a heavy bottom skillet, heat an inch of oil to 350° F(175°C). Cook the chicken to golden on both sides.
- Mix together the mustard, honey, mayo, and lemon juice. Serve the chicken with the sauce drizzled over the top.
For the mac & cheese:
- In a skillet over low heat, add the onions and 1/4 cup of water. Cook until the water has evaporated, about 5 minutes. Add in 2 tablespoons butter, garlic, salt, and thyme. Cook for about 15 minutes, until the onions are caramelized.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package instructs.
- Turn up the heat on the onions to medium high. Add sherry or wine to the pan and cook for about 1 minute. Add the beef stock and Worcestershire sauce.
- Add in the remaining butter. As it melts, add in the flour and whisk until combined. Cook for 1 minute, stirring constantly.
- Slowly whisk in the milk, stirring constantly to avoid lumps. Cook for about 2-3 minutes, until slightly thickened.
- Add in the cheddar and mozzarella. Stir until they are melted and the sauce is smooth.
- Reserve 1/4 cup of the pasta water. Drain the pasta and add it to the pot, along with a little pasta water, if necessary to smooth out the sauce. Taste and season with salt to suit your preference.
- Top with crispy onions.
Video
Notes
- Crush the pretzels just before cooking to maintain their crunch, and aim for a mix of fine and coarse crumbs for the best texture.
- Lightly pound the chicken fillets to ensure they are all the same thickness so they cook at the same rate.
- Don’t rush the caramelization process for the mac and cheese. Cooking them on low heat allows the natural sugars to develop and bring out a deep, sweet flavor.
- Use a combination of Mozzarella and sharp cheddar for the mac and cheese to get that perfect balance of creaminess and bold flavor.
Nutrition
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
