Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe
Pretzel Chicken with Mustard-Cheddar Sauce features crispy, crunchy pretzel-coated chicken breasts baked to golden perfection and served with a creamy, tangy mustard-cheddar sauce. This dish offers a delightful combination of textures and flavors, making it a satisfying and flavorful meal perfect for dinner or entertaining.
- 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 milk
- ½ cup shredded cheddar cheese
- 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 ensure easy cleanup.
- Prepare Chicken: Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder to infuse them with flavor.
- Set Up Breading Station: Arrange three separate bowls: one with the all-purpose flour, another with beaten eggs mixed with Dijon mustard, and the third with the coarsely crushed pretzels.
- Bread Chicken: Thoroughly coat each chicken breast first with the flour, then dip into the egg and mustard mixture allowing excess to drip off. Finally, press the chicken into the crushed pretzels to ensure the coating sticks well.
- Bake Chicken: Place the breaded chicken breasts on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C) and the crust turns golden brown and crispy.
- Prepare Mustard-Cheddar Sauce: While the chicken bakes, combine the milk, Dijon mustard, and Worcestershire sauce in a small saucepan over medium heat. Stir the mixture until it is heated through.
- Add Cheese: Gradually add the shredded cheddar cheese to the warm mixture, stirring continuously until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste, then remove from heat.
- Serve: Once cooked, remove the chicken from the oven and allow it to rest for a few minutes. Serve the chicken breasts warm, drizzled or accompanied by the creamy mustard-cheddar sauce.
Notes
- For extra crunch, use freshly crushed pretzels rather than store-bought crumbs.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
- Resting the chicken after baking helps retain juices for a moist texture.
- The mustard-cheddar sauce can be made ahead and reheated gently before serving.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
Keywords: Pretzel chicken, baked chicken, mustard cheddar sauce, crunchy chicken, flavorful chicken recipe
