Pretzel Chicken with Tangy Mustard-Cheddar Sauce (Print Version)
Crispy pretzel-crusted chicken meets a creamy, tangy mustard-cheddar sauce. A flavorful weeknight dinner that's easy to make and a family favorite.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ Crispy Pretzel Coating
01 -
4 boneless, skinless chicken breasts (about 1 1/2 lbs total)
02 -
2 cups crushed mini pretzels (about 4 oz)
03 -
2 large eggs
04 -
1 tsp garlic powder
05 -
1/2 tsp smoked paprika
06 -
Salt and freshly ground black pepper to taste
→ Rich Mustard-Cheddar Sauce
07 -
2 tbsp unsalted butter
08 -
1 1/2 cups whole milk
09 -
1 1/2 cups shredded sharp cheddar cheese (about 6 oz)
10 -
2 tbsp Dijon mustard
11 -
1 tsp Worcestershire sauce
12 -
Pinch of cayenne pepper
13 -
Salt and freshly ground black pepper to taste
→ Kitchen Staples & Garnish
14 -
1/2 cup all-purpose flour
15 -
2 tbsp olive oil
16 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
Preheat oven to 400°F. Pound 4 boneless, skinless chicken breasts to 1/2-inch thickness. Season with salt and freshly ground black pepper. Set up three shallow dishes: one with 1/4 cup all-purpose flour, one with 2 large eggs (whisked), and one with 2 cups crushed mini pretzels, 1 tsp garlic powder, and 1/2 tsp smoked paprika.
02 -
Dredge each chicken breast in the 1/4 cup all-purpose flour, shaking off excess. Dip into the whisked 2 large eggs, then press firmly into the pretzel mixture, ensuring a thick, even coating. This crispy coating is key for your Amazing Pretzel Chicken with Mustard-Cheddar Sauce.
03 -
Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Transfer skillet to the preheated 400°F oven and bake for 10-12 minutes, or until internal temperature reaches 165°F.
04 -
While chicken bakes, melt 2 tbsp unsalted butter in a medium saucepan over medium heat. Whisk in the remaining 1/4 cup all-purpose flour and cook for 1 minute, creating a roux. Gradually whisk in 1 1/2 cups whole milk until smooth and thickened.
05 -
Reduce heat to low. Stir in 1 1/2 cups shredded sharp cheddar cheese until melted and smooth. Whisk in 2 tbsp Dijon mustard, 1 tsp Worcestershire sauce, and a pinch of cayenne pepper. Season with salt and freshly ground black pepper to taste for your Rich Mustard-Cheddar Sauce.
06 -
Remove chicken from oven and let rest for 5 minutes. This ensures juicy Amazing Pretzel Chicken with Mustard-Cheddar Sauce. Garnish with 2 tbsp fresh parsley, chopped, before serving immediately with the warm sauce.
# Notes:
01 -
For a spicier kick, increase the pinch of cayenne pepper in the sauce or add a dash of hot sauce.
02 -
You can crush the pretzels and prepare the breading station ahead of time to streamline dinner prep.
03 -
This Amazing Pretzel Chicken with Mustard-Cheddar Sauce pairs wonderfully with roasted asparagus or a simple green salad.
04 -
Leftover pretzel chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven for best crispness.
# Tools You'll Need:
01 -
Shallow dishes
02 -
Large skillet
03 -
Saucepan
04 -
Whisk
05 -
Meat thermometer
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 820 kcal
Total Fat: 39 g
Total Carbohydrate: 49 g
Protein: 71 g