Introduction

Chicken with Cheddar Mustard is a flavorful and crispy dish that combines tender chicken breasts with a tangy cheddar mustard sauce. The crunchy pretzel coating adds a delightful texture, making it a perfect comforting meal for any night of the week.

A white plate with five pieces of sliced, golden-brown crispy chicken breast arranged in a curved line on the left side. The chicken has a crunchy, crumbly texture on the outside and tender white meat inside. To the right of the chicken, there is a light yellow creamy sauce with visible black pepper specks, spread in a rounded shape. Above the chicken and sauce, several bright green asparagus spears lie horizontally, showing a shiny, slightly grilled texture. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 tablespoons butter
2 tablespoons flour (for sauce)
1 cup milk (whole or 2%)
1 tablespoon Dijon mustard (for sauce)
1/2 tablespoon yellow mustard
1 cup sharp cheddar cheese, shredded
Salt and pepper, to taste (for sauce)
Fresh parsley, chopped
Extra crushed pretzels for texture (optional)

Instructions

Step 1: Pound the chicken breasts to an even thickness and season both sides with salt and pepper.
Step 2: Prepare three shallow bowls: place the flour in the first, beat the eggs with 1 tablespoon Dijon mustard in the second, and combine crushed pretzels with garlic powder and smoked paprika in the third.
Step 3: Dredge each chicken breast first in flour, then dip into the egg mixture, and finally coat thoroughly with the seasoned crushed pretzels.
Step 4: Preheat your oven to 400°F (200°C). Place the coated chicken breasts on a baking sheet lined with parchment paper or foil, then brush the tops with olive oil or melted butter.
Step 5: Bake the chicken for 20–25 minutes, flipping once halfway through, until the crust is golden and the chicken is cooked through.
Step 6: Meanwhile, make the cheddar mustard sauce: melt 2 tablespoons butter in a saucepan over medium heat, whisk in 2 tablespoons flour, and cook for 1–2 minutes until lightly golden.
Step 7: Gradually whisk in the milk, stirring continuously until the sauce thickens, about 3–5 minutes.
Step 8: Remove from heat and stir in both mustards and shredded cheddar cheese until smooth. Season with salt and pepper to taste.
Step 9: Serve the baked chicken breasts topped with the warm cheddar mustard sauce. Garnish with chopped fresh parsley and sprinkle extra crushed pretzels on top for an added crunch if desired.

Tips & Variations

For extra flavor, marinate the chicken in a little lemon juice and mustard for 30 minutes before coating.
Use panko breadcrumbs instead of pretzels if you prefer a lighter crust.
Add a pinch of cayenne pepper to the pretzel mixture for a spicy kick.
Try substituting smoked gouda or Monterey Jack cheese for a different cheese sauce twist.
If you prefer pan-frying, cook the coated chicken in olive oil over medium heat until golden and cooked through, about 5 minutes per side.

Storage

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to maintain the crispiness of the coating. The sauce may thicken upon refrigeration; warm it gently and stir in a splash of milk to loosen if needed.

How to Serve

The image shows a white plate with three sections: on the left, several pieces of golden brown, crispy breaded chicken, with three slices in front revealing juicy white meat inside; at the top right, a small bowl filled with creamy yellow dipping sauce speckled with black dots; and on the bottom right, a small bunch of bright green grill-marked asparagus spears with slightly charred tips, all placed on a white marbled surface. 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. They will be juicier but may require a slightly longer cooking time, so adjust accordingly.

What can I serve with this dish?

This chicken pairs well with steamed vegetables, mashed potatoes, or a simple green salad for a balanced meal.