Name: Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; ½ cup shredded cheddar cheese; ½ cup milk; 1 cup mustard-cheddar sauce (prepared as per recipe below); 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; Salt and pepper to taste

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Introduction

Pretzel Chicken with Mustard-Cheddar Sauce is a delightful twist on classic breaded chicken. The crunchy pretzel coating adds a satisfying texture, while the creamy mustard-cheddar sauce brings tangy, cheesy flavor that complements the dish perfectly. It’s an easy recipe that elevates a simple dinner into something special.

Two pieces of crispy fried chicken stacked on top of each other with a golden brown crunchy texture, covered generously in a smooth, creamy, mustard-yellow sauce. The sauce drips down the sides of the chicken, pooling slightly at the base. Small green herb pieces are sprinkled on top and around the dish. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
½ cup shredded cheddar cheese
½ cup milk
1 cup mustard-cheddar sauce (recipe below)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder.
Step 3: Set up your breading station: place flour in one bowl, beat eggs with Dijon mustard in a second bowl, and put the crushed pretzels in a third bowl.
Step 4: Coat each chicken breast by dipping first into the flour, then the egg mixture allowing excess to drip off, and finally press into the crushed pretzels to cover completely.
Step 5: Arrange the coated chicken breasts on the prepared baking sheet and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the crust is golden brown.
Step 6: While the chicken bakes, prepare the mustard-cheddar sauce. In a small saucepan over medium heat, combine the milk, Dijon mustard, and Worcestershire sauce, stirring until heated through.
Step 7: Gradually add the shredded cheddar cheese to the sauce, stirring continuously until melted and smooth. Season with salt and pepper to taste, then remove from heat.
Step 8: Remove the baked chicken from the oven and allow it to rest a few minutes before serving with the mustard-cheddar sauce on the side.

Tips & Variations

For extra crunch, try toasting the crushed pretzels lightly before breading the chicken.
Substitute Dijon mustard with spicy brown mustard for a more intense flavor.
Use smoked cheddar cheese in the sauce for a smoky twist.
Serve with steamed vegetables or a fresh green salad to complete the meal.

Storage

Store leftover pretzel chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes to keep the crust crispy. The mustard-cheddar sauce can be stored separately in the fridge for 2-3 days and warmed on the stove over low heat before serving.

How to Serve

The image shows a white plate with two thick pieces of golden-brown grilled chicken placed side by side. The chicken is covered with a smooth, creamy beige sauce that drips slightly over the edges, giving a rich and glossy look. Small chopped green herbs are sprinkled over the top and around the plate, adding a pop of fresh color. The plate sits on a white marbled textured surface, and the lighting highlights the juicy texture of the chicken and the creaminess of the sauce perfectly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pretzel crumbs instead of crushed pretzels?

Yes, pretzel crumbs work well and may adhere to the chicken a bit more evenly, but coarsely crushed pretzels provide extra texture and crunch if you prefer that.

Is it necessary to rest the chicken after baking?

Resting the chicken for a few minutes allows the juices to redistribute, resulting in juicier meat and a better overall texture. It also helps the breading set slightly for easier serving.