Pretzel Chicken with Mustard-Cheddar Sauce Recipe
Pretzel Chicken with Mustard-Cheddar Sauce is a delightful dish featuring tender boneless chicken breasts coated in a crunchy pretzel crust and baked to golden perfection. Served with a creamy, tangy mustard-cheddar sauce, this recipe delivers a satisfying combination of flavors and textures ideal for an impressive weeknight dinner or special occasion meal.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 2 cups coarsely crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard (for egg mixture)
- 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 prepared mustard-cheddar sauce or
- 1 tablespoon Dijon mustard (if making sauce from scratch)
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Preheat Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prepare for baking the chicken.
- Prepare Chicken: Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder to infuse flavor throughout the meat.
- Set Up Breading Station: Arrange three separate bowls for breading: one with the all-purpose flour, one with beaten eggs mixed with Dijon mustard, and one with coarsely crushed pretzels for the final coating.
- Bread Chicken: Coat each chicken breast first in the flour to create a dry barrier, then dip into the egg-mustard mixture allowing excess to drip off, and finally press into the crushed pretzels to form a crunchy crust that will bake up crisp.
- Bake Chicken: Place the breaded chicken breasts onto the prepared baking sheet. Bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C) and the pretzel crust is golden brown and crispy.
- Prepare Mustard-Cheddar Sauce: While the chicken bakes, combine milk, Dijon mustard, and Worcestershire sauce in a small saucepan over medium heat. Stir gently until warmed through.
- Add Cheese: Gradually stir in the shredded cheddar cheese until melted and the sauce is smooth. Season with salt and pepper to taste, then remove from heat and set aside.
- Serve: Once the chicken is fully cooked, remove from the oven and allow it to rest for a few minutes before serving with the warm mustard-cheddar sauce drizzled on top or on the side.
Notes
- For extra crispiness, refrigerate the breaded chicken for 10-15 minutes before baking.
- Use a meat thermometer to ensure chicken reaches 165°F (75°C) for safe consumption.
- Leftover mustard-cheddar sauce can be refrigerated for up to 3 days and reheated gently before serving.
- Substitute whole wheat flour for all-purpose flour for a slightly healthier option.
Keywords: Pretzel Chicken, Mustard-Cheddar Sauce, Baked Chicken, Crunchy Chicken Recipe, Chicken Dinner, Easy Chicken Recipe
