Now that The Bean is seven months old and claiming her place at the dinner table, I’m striving for less complicated meals. Any food accomplished with few ingredients and little prep is a winner in our house.
These mustard and pretzel crusted chicken breasts are based on our favorite Bon Appetit pork chop recipe. Rubbing mustard directly on the chicken before topping in the crushed pretzel mixture allows the chicken to stay moist while baking. Tossing the broccoli in olive oil and garlic and roasting it next to the chicken makes this a quick and easy weeknight meal. Plus, clean up is as simple as removing the sheet of aluminum foil from the pan.
One Pan Pretzel Crusted Chicken and Roasted Broccoli
2 boneless, skinless chicken breasts halves
½ c crushed pretzels
1 Tbls dijon or spicy mustard, divided
1 Tbls butter, melted
¼ tsp dried thyme
1 small broccoli head, chopped (about 2-3 cups)
2 Tbls olive oil
2-3 garlic cloves, minced
Salt and pepper to taste
Preheat oven to 400 degrees. Line a sheet pan with foil or parchment or grease with cooking spray.
Season each chicken breast half with salt and pepper and smear with 1/2 tsp of mustard each. Flip over and repeat seasoning, spread with another 1/2 tsp of mustard each.
In a small bowl, combine the butter, crushed pretzels, thyme, and remaining 1 tsp of mustard. Top chicken with the pretzel mixture, pressing to adhere, and arrange on the sheet pan.
Toss the broccoli with oil, garlic, and seasoning to taste. Spread out on the sheet pan next to the chicken.
Roast for 18-20 minutes, stirring the broccoli halfway through.