Pretzel Chicken with Mustard-Cheddar Sauce Recipe
Pretzel Chicken with Mustard-Cheddar Sauce is a crispy, golden-crusted chicken breast coated with crunchy crushed pretzels and baked to perfection. Paired with a creamy, tangy mustard-cheddar sauce that’s easy to whip up, this dish offers a delicious and satisfying meal ready in just about 35 minutes. Perfect for a quick weeknight dinner or casual weekend feast.
- Prep Time: 15 minutes
- Cook Time: 12-16 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 cups crushed pretzels (about 6 oz)
- 1/2 cup all-purpose flour
- 2 large eggs
- Cooking oil or spray for pan frying
For the Mustard-Cheddar Sauce:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup Dijon mustard (or yellow mustard for milder flavor)
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon whole grain mustard (optional, for texture in sauce)
- 2 tablespoons chopped fresh chives (for garnish)
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Lightly grease or line a baking sheet with parchment paper. Gently flatten each chicken breast to an even thickness to ensure even cooking. Season both sides with salt and pepper.
- Coat the Chicken: Set up three shallow dishes: one with flour, one with beaten eggs, and one with crushed pretzels. Dredge each chicken breast in flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the crushed pretzels to coat evenly and thoroughly.
- Brown and Bake: Heat a skillet over medium heat and add enough oil to coat the bottom. Brown the pretzel-coated chicken breasts for 3-4 minutes per side until they achieve a golden, crispy crust. Transfer the browned chicken to the prepared baking sheet and bake in the preheated oven for 10-12 minutes or until the internal temperature reaches 165°F (74°C), indicating the chicken is cooked through.
- Make the Mustard-Cheddar Sauce: While the chicken is baking, melt butter in a small saucepan over medium heat. Stir in Dijon mustard, whole grain mustard if using, and heavy cream. Whisk continuously until smooth and combined. Reduce heat to low, add the shredded cheddar cheese, and stir until melted and creamy. Adjust seasoning with salt and pepper to taste.
- Serve: Once cooked, slice the chicken breasts and drizzle generously with the warm mustard-cheddar sauce. Garnish with chopped fresh chives. Serve immediately alongside your favorite sides such as roasted vegetables or a crisp salad.
Notes
- You can use frozen chicken breasts, but they must be fully thawed in the refrigerator overnight for best results.
- The mustard-cheddar sauce can be prepared in advance and gently reheated over low heat; add a splash of cream if it thickens too much upon reheating.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave to maintain crispiness.
- If pretzels are unavailable, crushed crackers or panko breadcrumbs can be substituted, with an extra pinch of salt to mimic the savory flavor.
Keywords: pretzel chicken, mustard cheddar sauce, crispy chicken breast, easy dinner, baked chicken, comfort food, quick chicken recipe
