Description
Pretzel Crusted Chicken with Cheddar Mustard Sauce delivers a crunchy, tangy twist that turns your dinner table into a flavor playground. Crushed pretzels create an irresistible coating while the zesty sauce adds a creamy punch that keeps your taste buds dancing.
Ingredients
Scale
Main Protein:
- 4 boneless, skinless chicken breasts
Coating and Seasoning:
- 2 cups crushed pretzels
- ½ cup flour
- 2 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt
- Pepper
Sauce Ingredients:
- 1 cup sharp cheddar cheese, shredded
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon Dijon mustard
- ½ tablespoon yellow mustard
- Salt
- Pepper
Optional Garnish:
- Fresh parsley, chopped
- Crushed pretzels
Instructions
- Pound your chicken breasts to an even ½-inch thickness using a meat mallet, then generously season both sides with ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Create three shallow dishes: place ½ cup flour in the first, whisk 2 large eggs with 1 tablespoon Dijon mustard in the second, and mix 2 cups crushed pretzels with ½ teaspoon garlic powder and ½ teaspoon smoked paprika in the third.
- Carefully coat each chicken breast first in the flour, shaking off excess, then dip completely into the egg mixture, allowing extra to drip off.
- Press each chicken piece firmly into the pretzel mixture, ensuring a complete and even coating that adheres well to the entire surface.
- Preheat your oven to 400°F and place the coated chicken on a parchment-lined baking sheet, leaving 1 inch between pieces.
- Brush each chicken breast with 2 tablespoons olive oil, which helps create a crispy golden exterior and prevents drying.
- Bake for 20-25 minutes, rotating the baking sheet halfway through to ensure even browning, until the chicken reaches an internal temperature of 165°F.
- While chicken bakes, prepare the sauce by melting 2 tablespoons butter in a saucepan over medium heat for 2 minutes.
- Whisk 2 tablespoons flour into the melted butter, creating a smooth roux that will thicken your sauce.
- Gradually pour 1 cup milk into the roux, whisking constantly to prevent lumps and cooking for 3-4 minutes until the mixture thickens.
- Reduce heat to low and stir in 1 tablespoon Dijon and ½ tablespoon yellow mustard for tangy flavor.
- Add 1 cup shredded sharp cheddar cheese, stirring until completely melted and smooth.
- Season the sauce with a pinch of salt and pepper, tasting and adjusting as needed.
- Plate the crispy pretzel chicken and drizzle generously with the warm cheese sauce.
- Optional: Sprinkle chopped fresh parsley and extra crushed pretzels over the top for added texture and color.
Notes
- Toast your pretzels briefly before crushing to enhance their nutty flavor and create a crispier crust.
- Use a meat mallet or rolling pin to pound chicken evenly, ensuring consistent cooking and preventing dry edges.
- For gluten-free adaptation, swap wheat flour with gluten-free flour and use gluten-free pretzels or crushed nuts as coating.
- Baking provides a healthier option, but pan-frying delivers a crunchier exterior with deeper golden-brown coloration.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes (baking) or 10-12 minutes (pan-frying)
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 555 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 48 g
- Cholesterol: 160 mg