Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe
Pretzel Crusted Chicken with Cheddar Mustard Sauce is a deliciously crunchy and flavorful dish featuring tender chicken breasts coated in a savory pretzel crust and topped with a rich, tangy cheddar mustard sauce. Perfectly baked or pan-fried for a golden finish, this recipe combines crispy textures with creamy, cheesy goodness that will impress family and friends.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt & pepper to taste
- 1/2 cup flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 2 cups crushed pretzels (about 6 ounces)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil or melted butter
For the Cheddar Mustard Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk (whole or 2%)
- 1 tablespoon Dijon mustard
- 1/2 tablespoon yellow mustard
- 1 cup sharp cheddar cheese, shredded
- Salt and pepper, to taste
Optional Garnish:
- Fresh parsley, chopped
- Extra crushed pretzels for texture
Instructions
- Prepare Chicken: Pound the chicken breasts to an even thickness to ensure uniform cooking. Season both sides of the chicken breasts with salt and pepper to taste.
- Set Up Dredging Stations: Place flour in one shallow bowl. In a second bowl, beat the eggs and mix in 1 tablespoon Dijon mustard until combined. In a third bowl, combine the crushed pretzels with garlic powder and smoked paprika.
- Coat Chicken: Dredge each chicken breast first in the flour, shaking off excess. Then dip into the egg and mustard mixture, ensuring the chicken is fully coated. Finally, press the chicken into the pretzel mixture, making sure each piece is thoroughly coated with the seasoned pretzels.
- Cook the Chicken: Choose your cooking method:
- To Bake: Preheat oven to 400°F (200°C). Place the coated chicken breasts on a baking sheet lined with parchment paper or a silicone mat. Lightly brush the tops with olive oil or melted butter. Bake for 20–25 minutes, flipping once halfway through, until the crust is golden and the chicken reaches an internal temperature of 165°F.
- To Pan-Fry: Heat olive oil or butter in a skillet over medium heat. Add the coated chicken breasts and cook for 5–6 minutes per side, or until they are golden brown and cooked through, reaching an internal temperature of 165°F.
- Make Cheddar Mustard Sauce: In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes to create a roux. Gradually add 1 cup of milk, whisking constantly until the sauce thickens, about 3-5 minutes.
- Add Mustard and Cheese: Stir in 1 tablespoon Dijon mustard and 1/2 tablespoon yellow mustard, reduce heat to low, and add 1 cup shredded sharp cheddar cheese. Stir continuously until the cheese has fully melted and the sauce is smooth. Season with salt and pepper to taste.
- Serve: Plate the cooked pretzel crusted chicken breasts and generously spoon the cheddar mustard sauce over the top. Garnish with chopped fresh parsley and additional crushed pretzels if desired for extra texture and flavor. Serve immediately while hot and enjoy!
Notes
- You can choose to bake or pan-fry the chicken depending on your preferred texture and cooking equipment.
- Crushing pretzels can be done by placing them in a sealed bag and using a rolling pin or food processor for even coating.
- The sauce can be adjusted in thickness by adding more milk if it becomes too thick, or cooking longer to thicken further.
- Using sharp cheddar cheese adds a bold flavor, but feel free to use mild or medium cheddar if preferred.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
Keywords: pretzel crusted chicken, cheddar mustard sauce, crispy chicken, baked chicken, cheesy sauce, easy dinner, flavorful chicken breast
