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Crusted Chicken Recipe

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★★★★★

5 from 127 reviews

Crispy, flavorful chicken breasts coated in a zesty cheddar mustard pretzel crust, baked to golden perfection and topped with a creamy cheddar mustard sauce. This dish offers a delightful combination of smoky, tangy, and savory flavors with a crunchy texture that’s perfect for a comforting yet elegant meal.

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

For Garnish:

  • Fresh parsley, chopped
  • Extra crushed pretzels for texture

Instructions

  1. Prepare the Chicken: Pound the chicken breasts to an even thickness to ensure uniform cooking. Season both sides of the chicken breasts with salt and pepper.
  2. Set up Dredging Stations: Arrange three shallow bowls: one with the flour, one with beaten eggs mixed with 1 tablespoon Dijon mustard, and a third with crushed pretzels combined with garlic powder and smoked paprika.
  3. Coat the Chicken: Dredge each chicken breast first in flour, shaking off excess, then dip into the egg and mustard mixture, and finally coat thoroughly with the seasoned crushed pretzels to form a crispy crust.
  4. Preheat the Oven: Heat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper or a silicone baking mat.
  5. Bake the Chicken: Place the coated chicken breasts on the baking sheet. Lightly brush the tops with olive oil or melted butter to encourage browning. Bake for 20 to 25 minutes, flipping the chicken halfway through the cooking time to ensure even crispiness.
  6. Make the Cheddar Mustard Sauce: While the chicken bakes, melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook for about 1 minute until bubbly. Gradually whisk in 1 cup of milk, stirring continuously until the sauce thickens, about 3-5 minutes. Stir in the Dijon and yellow mustards, then add the shredded sharp cheddar cheese. Continue stirring until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
  7. Serve: Remove the chicken from the oven once cooked through and golden crispy. Drizzle the creamy cheddar mustard sauce over the chicken. Garnish with chopped fresh parsley and sprinkle extra crushed pretzels on top for added texture and flavor.

Notes

  • Pounding the chicken evenly is key to ensure it cooks uniformly and remains juicy.
  • You can substitute pretzels with panko breadcrumbs for a different texture.
  • The sauce can be prepared ahead and gently reheated before serving.
  • For a spicier twist, add a pinch of cayenne pepper to the pretzel crust mixture.
  • Leftover sauce can be stored in the refrigerator for up to 3 days.

Keywords: chicken, cheddar mustard, pretzel crust, baked chicken, crispy chicken, creamy sauce, easy dinner, delicious chicken recipe

Find it online: https://cheframi.com/crusted-chicken-recipe/