Description
Pretzel Chicken with Mustard Cheddar Sauce turns your weeknight dinner into a crispy, cheesy adventure that’ll have everyone asking for seconds. Crushing pretzels for the coating creates an irresistible crunch while the tangy sauce brings bold flavor to your plate.
Ingredients
Scale
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups pretzels, coarsely crushed
- 1 cup all-purpose flour
- 2 large eggs
Seasoning Ingredients:
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Sauce Ingredients:
- ½ cup shredded cheddar cheese
- ½ cup milk
- 1 cup mustard-cheddar sauce
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- Combine 1 teaspoon each of garlic powder and onion powder with salt and pepper. Thoroughly season your 4 chicken breasts with this mixture.
- Create three separate shallow dishes: one with 1 cup all-purpose flour, another with 2 beaten eggs and 1 tablespoon Dijon mustard whisked together, and the third with 2 cups coarsely crushed pretzels.
- Coat each chicken breast first in flour, shaking off excess. Then dunk into the egg mixture, letting drips fall away. Finally, roll in crushed pretzels, pressing gently to help crumbs stick.
- Arrange pretzel-coated chicken on the prepared baking sheet, ensuring pieces don’t touch. Bake at 400°F for 25-30 minutes until internal temperature reaches 165°F and coating turns deep golden brown.
- For the sauce, heat ½ cup milk in a small saucepan over medium temperature. Whisk in 1 tablespoon Dijon mustard until smooth.
- Slowly incorporate ½ cup shredded cheddar cheese into the warm milk mixture. Stir continuously until cheese melts completely and sauce becomes creamy.
- Remove chicken from oven and let rest 3-4 minutes to redistribute internal juices. Drizzle with warm mustard-cheddar sauce before serving.
Notes
- Crush pretzels finely and evenly to ensure a consistent, crispy coating that sticks perfectly to your chicken.
- Check chicken temperature with a meat thermometer to guarantee it reaches 165°F without overcooking, which keeps the meat juicy and tender.
- For a gluten-free version, swap pretzels with crushed gluten-free crackers or almond flour and use cornstarch instead of wheat flour.
- Make sauce just before serving to maintain its creamy consistency and prevent separation, whisking continuously for a smooth texture.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg