Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe
This Pretzel Chicken with Mustard-Cheddar Sauce recipe features crispy, golden-brown chicken breasts coated in a crunchy pretzel crust, paired perfectly with a creamy and tangy mustard-cheddar sauce. The chicken is first seared on the stovetop to develop a crispy coating, then baked to ensure juicy and tender interior. A comforting and flavorful dish that’s perfect for a hearty dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 2 tablespoons vegetable oil
For the Mustard-Cheddar Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Coating: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the crushed pretzels in one shallow bowl, flour in another, and beat the eggs with milk in a third bowl.
- Coat the Chicken: Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, shaking off the excess. Dip them in the egg mixture, then press into the crushed pretzels, ensuring an even coating over the entire surface.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Transfer the browned chicken to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Make the Mustard-Cheddar Sauce: While the chicken bakes, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly browned and bubbly. Gradually whisk in the milk, stirring constantly until the mixture thickens and begins to simmer.
- Finish the Sauce: Reduce the heat to low and stir in the shredded cheddar cheese until fully melted and smooth. Add the Dijon mustard and season with salt and pepper to taste.
- Serve: Remove the chicken breasts from the oven and let rest for a few minutes. Serve each breast drizzled generously with the warm mustard-cheddar sauce for a delicious, comforting meal.
Notes
- Use crushed pretzels finely or coarsely crushed depending on desired crust texture.
- Ensure chicken is cooked to internal temperature of 165°F (74°C) for safety.
- For extra crispy chicken, double coat by repeating the egg and pretzel step twice.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently.
- Serve with steamed vegetables or a fresh salad for a complete meal.
Keywords: Pretzel chicken, mustard cheddar sauce, crunchy chicken, baked chicken, creamy cheese sauce, easy dinner, skillet chicken, comfort food
