Name: Pretzel Chicken with Mustard-Cheddar Sauce Recipe
Prep time: 15 min
Cook time: PT-491241H15M24S
Total time: PT-491241H15M24S
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 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 crunchy, flavorful dish that brings a fun twist to classic chicken breasts. The pretzel crust adds a delightful texture, while the creamy mustard-cheddar sauce perfectly complements every bite.

The image shows a close-up view of two pieces of crispy fried chicken stacked on top of each other, covered with a thick, creamy yellow-brown gravy that drips slowly down the sides. The fried chicken has a crunchy, golden-brown texture with uneven edges, and the gravy is sprinkled with small green herb bits, possibly parsley or cilantro, adding a fresh touch. The background has a soft white marbled texture, highlighting the dish’s rich and hearty look. 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 (see instructions below)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Season chicken breasts with salt, pepper, garlic powder, and onion powder evenly on both sides.
Step 3: Prepare three bowls: one with the flour, one with beaten eggs mixed with Dijon mustard, and one with crushed pretzels.
Step 4: Coat each chicken breast first in the flour, then dip into the egg mixture allowing excess to drip off, and finally press into crushed pretzels to coat completely.
Step 5: Place the coated chicken breasts on the prepared baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the crust is golden brown.
Step 6: While baking, prepare the mustard-cheddar sauce by heating milk and Dijon mustard in a small saucepan over medium heat. Stir until warm.
Step 7: Gradually add shredded cheddar cheese to the saucepan, stirring until melted and smooth. Season with salt and pepper to taste, then remove from heat.
Step 8: Once the chicken is cooked, let it rest a few minutes before serving. Drizzle with mustard-cheddar sauce and enjoy.

Tips & Variations

Use flavored or spicy pretzels for an extra kick.
Swap Dijon mustard with whole grain mustard for texture in the sauce.
For crispier crust, spray the coated chicken lightly with cooking oil before baking.
Serve with a side of steamed vegetables or a fresh green salad for a balanced meal.

Storage

Store leftover pretzel chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven to maintain crispiness, about 10-15 minutes. The mustard-cheddar sauce can be stored separately in the fridge for up to 3 days and reheated on the stove over low heat, stirring frequently.

How to Serve

The image shows two layers of crispy fried chicken pieces stacked on top of each other. The chicken is golden brown with a crunchy texture. A thick, creamy mustard-colored sauce is generously poured over both layers, dripping down the sides and pooling slightly at the base. Small green herb pieces are sprinkled on top of the sauce and around the chicken. The dish sits on a white plate, and the background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. Adjust the cooking time slightly, checking that the internal temperature reaches 165°F (75°C).

How do I make the mustard-cheddar sauce from scratch?

The sauce is made by gently heating milk with Dijon mustard, then stirring in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. You can add a splash of Worcestershire sauce for deeper flavor if desired.