Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe
Pretzel Crusted Chicken with Cheddar Mustard Sauce is a crispy and flavorful dish featuring tender chicken breasts coated in a crunchy crushed pretzel crust, baked or pan-fried to perfection, and served with a rich, tangy cheddar mustard sauce. This recipe offers a delightful combination of textures and tangy, cheesy flavors, perfect for a comforting yet impressive meal.
- 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 for garnish:
- Fresh parsley, chopped
- Extra crushed pretzels for texture
Instructions
- Prepare the Chicken: Pound the chicken breasts to even thickness and season both sides with salt and pepper to ensure uniform cooking and flavor penetration.
- Set up Dredging Stations: Arrange three bowls—one with flour, one with beaten eggs mixed with 1 tablespoon Dijon mustard, and a third with crushed pretzels combined with garlic powder and smoked paprika.
- Coat the Chicken: Dredge each chicken breast first in flour, shaking off excess, then dip into the egg and mustard mixture, and finally press firmly into the pretzel mixture to coat thoroughly.
- Bake the Chicken: Preheat your oven to 400°F (200°C). Place the coated chicken on a lined baking sheet, brush the tops with olive oil or melted butter to promote browning, and bake for 20–25 minutes. Flip the chicken halfway through baking for even crispness.
- Or Pan-Fry Option: Heat olive oil or butter in a skillet over medium heat. Cook chicken breasts 5–6 minutes per side until golden brown and internal temperature reaches 165°F, ensuring a juicy interior.
- Make the Cheddar Mustard Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for about a minute. Gradually add milk while whisking constantly until the mixture thickens. Stir in the Dijon and yellow mustards, then reduce heat to low and add shredded cheddar cheese. Stir until cheese melts smoothly. Season with salt and pepper to taste.
- Serve: Plate the hot pretzel-crusted chicken and generously spoon the cheddar mustard sauce over the top. Garnish with chopped fresh parsley and extra crushed pretzels if desired to add freshness and additional crunch.
Notes
- Rest the breaded chicken for a few minutes before baking for better coating adhesion and crispier crust.
- Do not skip the flour step in dredging as it helps the pretzel coating stick better.
- Use freshly crushed pretzels for optimal crunch and flavor.
- Make extra cheddar mustard sauce to use as a dip for vegetables or sandwiches.
- Store the sauce and chicken separately when refrigerating leftovers to maintain texture.
Keywords: Pretzel crusted chicken, cheddar mustard sauce, crispy chicken, baked chicken, easy dinner recipe, comfort food
