Pretzel Chicken with Mustard-Cheddar Sauce Recipe
Crispy pretzel-crusted chicken breasts served with a creamy, tangy mustard-cheddar sauce, delivering a savory and satisfying meal perfect for dinner. The crunchy pretzel coating pairs beautifully with the rich, cheesy sauce infused with Dijon mustard and Worcestershire for an umami boost.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
Pretzel Chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 cups coarsely crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Mustard-Cheddar Sauce
- ½ cup shredded sharp cheddar cheese
- ½ cup milk (whole milk preferred)
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Season the chicken: Pat the chicken breasts dry thoroughly to ensure a crispy crust. Sprinkle both sides evenly with garlic powder, onion powder, salt, and pepper.
- Prepare coating station: Arrange three shallow bowls—one with all-purpose flour, one with beaten eggs mixed thoroughly with 1 tablespoon Dijon mustard, and one filled with coarsely crushed pretzels.
- Coat the chicken: Dredge each chicken breast first in flour, tapping off any excess, then dip into the egg wash mixture, allowing excess to drip off, and finally press firmly into the crushed pretzels ensuring a thick, even crust to prevent crumb loss during baking.
- Bake the chicken: Place coated chicken breasts on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes until golden, crispy, and cooked through, or until internal temperature reaches 165°F (74°C). If you don’t have a thermometer, slice the thickest piece to ensure juices run clear.
- Make the mustard-cheddar sauce: While the chicken bakes, heat milk in a small saucepan over medium heat. Gradually whisk in the shredded cheddar cheese until fully melted and smooth. Stir in 2 tablespoons Dijon mustard, Worcestershire sauce, and salt and pepper to taste. Adjust thickness by adding more milk or cheese if needed.
- Rest and serve: Let the chicken rest for 5 minutes after baking to lock in juices. Serve hot with the creamy mustard-cheddar sauce drizzled generously over the top.
Notes
- Use thick pretzels such as pretzel rods or twists for the best crunchy texture; avoid finely crushed crumbs as they become pasty.
- Ensure the internal temperature of chicken reaches 165°F (74°C) for safe consumption.
- Adjust the amount of Dijon mustard in the sauce to suit your taste preferences.
- For an extra golden crust, briefly broil the chicken at the end of baking but watch carefully to avoid burning.
- If sauce becomes too thick while resting, whisk in a splash of warm milk to loosen.
Keywords: pretzel chicken, mustard cheddar sauce, crispy chicken, baked chicken recipe, easy dinner, crunchy chicken breast
