Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe
Pretzel Chicken with Mustard-Cheddar Sauce is a crispy, flavorful dish featuring tender chicken breasts coated in crunchy crushed pretzels and baked to perfection. The chicken is pan-seared then finished in the oven, creating a golden crust, and served with a creamy, tangy mustard-cheddar sauce for a deliciously satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- 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. Set up three shallow bowls: place the crushed pretzels in one, the flour in the second, and beat the eggs with milk in the third bowl.
- Coat the Chicken: Season the chicken breasts with salt and pepper. First, dredge each chicken breast in the flour, shaking off any excess. Then dip into the egg mixture, followed by pressing firmly into the crushed pretzels to ensure an even coating on all sides.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for 3-4 minutes on each side until they develop a golden brown crust. Transfer the seared chicken to the prepared baking sheet.
- Bake the Chicken: Place the baking sheet in the preheated oven and bake the chicken for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Make the Mustard-Cheddar Sauce: While the chicken bakes, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is lightly browned and bubbly. Gradually whisk in the milk, stirring constantly until the sauce thickens and simmers.
- Finish the Sauce: Reduce heat to low, then stir in shredded cheddar cheese until fully melted and smooth. Add the Dijon mustard and season with salt and pepper to taste, stirring well to combine.
- Serve: Remove the chicken from the oven and let it rest for a few minutes. Serve the pretzel-crusted chicken breasts drizzled with the creamy mustard-cheddar sauce on top.
Notes
- For extra crispy chicken, make sure to press the crushed pretzels firmly onto the chicken.
- You can substitute Dijon mustard with spicy brown mustard for a different flavor profile.
- Use gluten-free pretzels and flour to make this recipe gluten-free.
- Chicken breasts should be of even thickness or pounded slightly for uniform cooking.
- Letting the chicken rest after baking helps retain juices and keeps it tender.
Keywords: Pretzel Chicken, Mustard Cheddar Sauce, Crispy Chicken, Baked Chicken Recipe, Comfort Food
