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Pretzel Chicken with Mustard-Cheddar Sauce Recipe

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Pretzel Chicken with Mustard-Cheddar Sauce is a deliciously crispy and flavorful dish that pairs the perfect balance of crunchy pretzel coating with a rich, creamy mustard-cheddar sauce. The chicken is tender, juicy, and coated with a satisfying pretzel crust, making each bite irresistible.

Ingredients

4 boneless, skinless chicken breasts

2 cups crushed pretzels

1/2 cup all-purpose flour

2 large eggs

1/4 cup milk

Salt and pepper to taste

2 tablespoons vegetable oil

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1 cup shredded cheddar cheese

2 tablespoons Dijon mustard

Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the crushed pretzels in one shallow bowl, flour in another, and beat the eggs with milk in a third bowl.
  2. Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, shaking off the excess. Dip in the egg mixture, then press into the crushed pretzels, ensuring an even coating.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Transfer the chicken to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, or until the mixture is lightly browned and bubbly. Gradually whisk in the milk, stirring constantly until the mixture thickens and comes to a simmer.
  5. Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth. Add the Dijon mustard and season with salt and pepper to taste.
  6. Remove the chicken from the oven and let it rest for a few minutes. Serve the chicken breasts drizzled with the mustard-cheddar sauce.

Notes

  • If you prefer a different sauce, replace the mustard with honey or skip the mustard for a simple cheddar sauce.
  • To make it gluten-free, use a gluten-free flour blend and gluten-free pretzels.
  • You can substitute the cheddar cheese with mozzarella, Monterey Jack, or any other cheese you prefer.
  • For a healthier option, bake the chicken instead of pan-frying it.
  • The chicken can be prepared in advance by coating it with the pretzel crust and refrigerating it up to one day before cooking.

Nutrition

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