Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe
This Pretzel Chicken with Mustard-Cheddar Sauce recipe features crunchy, flavorful chicken breasts coated in a crisp pretzel crust, baked to perfection and served with a creamy, tangy mustard-cheddar sauce. A delicious twist on classic breaded chicken, perfect for an easy weeknight dinner or casual entertaining.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 2 cups coarsely crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Mustard-Cheddar Sauce
- ½ cup shredded cheddar cheese
- ½ cup milk
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is hot enough for baking the pretzel-coated chicken perfectly.
- Season Chicken: Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder to infuse flavor into the meat before coating.
- Prepare Coating Bowls: Set up three separate bowls: one with all-purpose flour, one with beaten eggs mixed with 1 tablespoon Dijon mustard, and one with the coarsely crushed pretzels.
- Coat Chicken: Dredge each chicken breast in the flour, then dip it into the egg and mustard mixture, and finally press the chicken firmly into the crushed pretzels, ensuring an even crunchy coating.
- Bake Chicken: Arrange the coated chicken breasts on a baking sheet. Bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the pretzel crust is golden and crisp.
- Make Sauce: While the chicken bakes, heat ½ cup milk in a saucepan over medium heat. Gradually stir in shredded cheddar cheese until it melts smoothly.
- Add Flavorings: Stir in 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, and season with salt and pepper to taste. Continue stirring until the sauce is creamy and well combined.
- Serve: Remove the chicken from the oven, plate it, and drizzle the warm mustard-cheddar sauce generously over the top. Serve immediately for best taste and texture.
Notes
- For extra crispiness, place a wire rack on the baking sheet to elevate the chicken while baking.
- Use low-fat cheese and milk to reduce fat content if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven to maintain crispiness.
- Substitute pretzels with crushed cornflakes for a different crunchy texture if preferred.
