Pretzel Chicken with Mustard-Cheddar Sauce Recipe
Pretzel Chicken with Mustard-Cheddar Sauce is a deliciously crispy baked chicken dish featuring boneless, skinless chicken breasts coated in coarsely crushed pretzels for a crunchy texture. Baked to perfection and served with a creamy, tangy mustard-cheddar sauce, this recipe offers a flavorful twist on classic 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 Coating
- 4 boneless, skinless chicken breasts (pounded evenly if thick)
- 2 cups coarsely crushed pretzels (for coating)
- 1 cup all-purpose flour (for dredging)
- 2 large eggs (beaten)
- 1 tablespoon Dijon mustard (mixed with eggs)
- 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 (for serving or drizzling)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the chicken evenly and achieving a crispy crust.
- Prepare Breading Stations: Set up three separate bowls for the breading process. In the first bowl, combine the flour, garlic powder, onion powder, salt, and pepper. In the second bowl, whisk together the eggs and Dijon mustard. In the third bowl, place the coarsely crushed pretzels.
- Dredge Chicken in Flour: Coat each chicken breast evenly with the seasoned flour mixture to create a base layer that helps the egg mixture adhere properly.
- Dip in Egg-Mustard Mixture: Dip the floured chicken breasts into the egg and Dijon mustard mixture, ensuring they are fully coated to help the pretzels stick.
- Coat with Crushed Pretzels: Press each egg-coated chicken breast into the crushed pretzels, covering them completely to get a crunchy and flavorful crust.
- Bake the Chicken: Place the coated chicken breasts on a parchment-lined or greased baking sheet. Bake in the preheated oven for 25–30 minutes, or until they are golden brown and the internal temperature reaches 165°F (74°C).
- Prepare Mustard-Cheddar Sauce: While the chicken bakes, heat the milk and shredded cheddar cheese together in a saucepan over medium heat, stirring continuously until the cheese melts smoothly.
- Blend Sauce: Add the prepared mustard-cheddar sauce to the melted cheese mixture and stir thoroughly to combine into a creamy, smooth sauce.
- Serve: Drizzle the warm mustard-cheddar sauce over the hot, crispy pretzel chicken. This dish pairs well with roasted potatoes or a fresh salad for a complete meal.
Notes
- For even cooking, pound the chicken breasts to a uniform thickness before coating.
- Use coarse pretzel pieces for maximum crunch; finely crushed pretzels may not provide the same texture.
- Ensure the internal temperature of the chicken reaches 165°F (74°C) for safety and optimal juiciness.
- Leftover sauce can be stored in the refrigerator for up to 3 days; gently reheat before serving.
- For a spicier kick, add a pinch of cayenne pepper to the flour or mustard mixture.
Keywords: Pretzel Chicken, Mustard-Cheddar Sauce, Baked Chicken, Crispy Chicken, Easy Dinner Recipe
