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Pretzel Chicken with Mustard-Cheddar Sauce

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Pretzel Chicken with Mustard-Cheddar Sauce is a crispy, flavorful dish featuring boneless chicken breasts coated in a pretzel crust, paired with a rich, tangy mustard-cheddar sauce. This recipe is perfect for a unique dinner idea, offering a satisfying crunch and creamy sauce with every bite. Easy to prepare and customizable, it’s a great choice for any occasion!

Ingredients

4 boneless, skinless chicken breasts

2 cups crushed pretzels (regular or sourdough)

1 cup all-purpose flour

2 large eggs

1 tablespoon Dijon mustard

1 tablespoon water

Salt and pepper, to taste

2 tablespoons olive oil (for frying)

For the Mustard-Cheddar Sauce:

1 tablespoon butter

1 tablespoon all-purpose flour

1 cup milk

1/2 cup shredded cheddar cheese

2 tablespoons Dijon mustard

1 tablespoon honey

Salt and pepper, to taste

Instructions

  • Preheat the oven to 400°F (200°C).

  • Prepare three shallow bowls:

    • In the first bowl, mix flour with a pinch of salt and pepper.

    • In the second bowl, whisk together eggs, Dijon mustard, and water.

    • In the third bowl, place the crushed pretzels.

  • Dredge each chicken breast in the flour mixture, shaking off excess. Dip in the egg mixture, then coat with the crushed pretzels, pressing gently to adhere.

  • Heat olive oil in a skillet over medium heat. Cook the chicken breasts for 4-5 minutes on each side until golden brown and crispy. Transfer to a baking sheet and bake for an additional 10-15 minutes or until the internal temperature reaches 165°F (74°C).

  • While the chicken bakes, make the sauce: melt butter in a saucepan over medium heat. Add flour and whisk to form a roux, cooking for 1-2 minutes.

  • Gradually add milk, whisking constantly to avoid lumps. Bring to a simmer, then stir in cheddar cheese, Dijon mustard, and honey. Stir until smooth and thickened, about 3-5 minutes. Season with salt and pepper.

  • Once the chicken is fully cooked, serve topped with mustard-cheddar sauce.

Notes

  • Storage: Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days.

  • Reheating: Reheat the chicken in the oven at 350°F for 10-15 minutes or until heated through. Reheat the sauce on the stove, adding milk if necessary.

  • Variations: For a gluten-free option, use gluten-free pretzels and flour. You can also make the dish spicier by adding hot sauce or cayenne pepper to the sauce.

Find it online: https://bitezly.com/pretzel-chicken-with-mustard-cheddar-sauce/