Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe
Pretzel Crusted Chicken with Cheddar Mustard Sauce combines crunchy, flavorful pretzel coating with tender chicken breasts, topped with a rich, creamy cheddar and mustard sauce. This easy-to-make recipe offers a perfect balance of crispy texture and tangy, cheesy flavor, ideal for a satisfying dinner that appeals to the whole family.
- 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 an even thickness and season both sides with salt and pepper to ensure even cooking and flavor.
- Set Up Dredging Stations: Arrange three shallow bowls—one with flour, one with beaten eggs mixed with Dijon mustard, and the third with crushed pretzels combined with garlic powder and smoked paprika.
- Dredge the Chicken: Coat each chicken breast first in flour, shaking off excess. Then dip into the egg and mustard mixture, allowing excess to drip off. Finally, press firmly into the seasoned crushed pretzels until fully coated.
- Bake the Chicken: Preheat the oven to 400°F (200°C). Place the coated chicken breasts on a lined baking sheet. Brush the tops with olive oil or melted butter to promote browning. Bake for 20–25 minutes, flipping once halfway through, until golden and cooked through (internal temperature of 165°F).
- Alternate Pan-Fry Option: Heat oil in a skillet over medium heat. Cook the chicken breasts for 5–6 minutes on each side until the crust is golden and the chicken reaches 165°F internally.
- Make the Cheddar Mustard Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to form a roux. Gradually add milk while whisking constantly until the sauce thickens. Stir in both mustards and reduce heat to low. Add shredded sharp cheddar cheese and stir until melted and smooth. Season with salt and pepper to taste.
- Serve: Plate the hot pretzel-crusted chicken breasts and generously spoon the cheddar mustard sauce over the top. Garnish with chopped fresh parsley and extra crushed pretzels if desired for added texture and color.
Notes
- Rest the breaded chicken for a few minutes before baking to help the coating adhere better and produce a crispier crust.
- Do not skip the flour step during dredging; it is key for the coating to stick properly.
- Use freshly crushed pretzels for optimal crunch and enhanced flavor in the crust.
- Make extra cheddar mustard sauce to use as a dip for veggies or sandwiches.
- Store leftover sauce and chicken separately to preserve texture and freshness for reheating.
Keywords: Pretzel crusted chicken, cheddar mustard sauce, crispy chicken breast, baked chicken, easy dinner recipe
