Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe
Pretzel Chicken with Mustard-Cheddar Sauce is a crispy, flavorful dish featuring boneless, skinless chicken breasts coated in crushed pretzels and baked to golden perfection. Accompanied by a creamy, tangy mustard-cheddar sauce, this recipe offers a delicious twist on traditional breaded chicken that’s perfect for a family dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken and Breading
- 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
- 1 cup mustard-cheddar sauce (recipe below)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Preheat Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Chicken: Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder to infuse them with savory flavors.
- Set Up Breading Station: Arrange the breading ingredients in three separate bowls: one with flour, one with beaten eggs mixed with Dijon mustard, and one with crushed pretzels.
- Bread Chicken: Coat each chicken breast first in the flour, ensuring full coverage. Then dip it into the egg and Dijon mixture, allowing excess to drip off. Finally, press the chicken into the crushed pretzels so that they adhere well, forming a crunchy crust.
- Bake Chicken: Place the coated chicken breasts on the prepared baking sheet. Bake in the oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the pretzel crust turns golden brown and crispy.
- Prepare Mustard-Cheddar Sauce: While the chicken is baking, combine the milk, Dijon mustard, and Worcestershire sauce in a small saucepan over medium heat. Stir continuously until the mixture is heated through.
- Add Cheese: Gradually add the shredded cheddar cheese to the saucepan, stirring until the cheese melts completely and the sauce is smooth. Season with salt and pepper to taste, then remove from heat.
- Serve: Remove the baked chicken from the oven and let it rest for a few minutes before serving with the warm mustard-cheddar sauce poured over or on the side.
Notes
- For extra flavor, you can add smoked paprika or cayenne pepper to the pretzel coating.
- If you prefer a spicier sauce, add a few dashes of hot sauce or a pinch of cayenne pepper.
- Crushed pretzels can be made simply by placing pretzels in a sealed bag and crushing them with a rolling pin.
- Make sure to use a meat thermometer to ensure the chicken is perfectly cooked to 165°F (75°C).
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.
Keywords: Pretzel Chicken, Mustard-Cheddar Sauce, Baked Chicken, Crispy Chicken, Easy Dinner Recipe
