Crispy Pretzel Crusted Chicken with Cheddar Mustard Sauce
Crispy Pretzel Crusted Chicken with Cheddar Mustard Sauce is one of those delightful dishes that instantly elevates your dinner game. It’s a perfect blend of crunchy and creamy, with a rich mustard sauce that takes this dish from ordinary to extraordinary. I remember the first time I made it; the satisfying crunch of the pretzel coating paired with the smooth, cheesy sauce created a flavor explosion that my family couldn’t get enough of. It’s ideal for a weeknight dinner, yet impressive enough for guests. Trust me, once you try this recipe, it’s bound to become a favorite in your home.
Why You’ll Love This Dish
Crispy Pretzel Crusted Chicken is not just another chicken recipe; it stands out for various reasons. First, it’s comforting and satisfying, with a deliciously crispy texture that both kids and adults adore. Second, whipping this up is quick and straightforward, making it a fantastic option for weeknight meals. The combination of pretzels and creamy cheddar mustard sauce keeps things exciting on your plate, and it’s a great way to break away from the ordinary dinner routine.
“This dish is my go-to for family gatherings! Everyone loves the crunch and that cheesy sauce is simply addictive.”
Step-by-Step Overview
Preparing Crispy Pretzel Crusted Chicken with Cheddar Mustard Sauce is easier than you might think. Here’s a brief rundown of the process: First, you’ll coat the chicken with a variety of textures—from flour to egg to crushed pretzels. After a quick bake for crispiness, you’ll make a creamy cheddar mustard sauce that wonderfully complements the chicken. The result is a meal that not only looks gourmet but tastes restaurant-worthy.
What You’ll Need
Here’s what to gather before diving into the cooking process:
- 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
- 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
- Fresh parsley, chopped (for garnish)
- Extra crushed pretzels for added texture
Feel free to substitute the chicken with turkey cutlets, or swap the sharp cheddar for a milder cheese if you prefer something less intense.
Directions to Follow
- Begin by pounding the chicken breasts to an even thickness for uniform cooking. Season both sides with salt and pepper.
- Set up your dredging stations: Place flour in one bowl, a mixture of beaten eggs and Dijon mustard in another, and crushed pretzels mixed with garlic powder and smoked paprika in the last.
- Dredge each chicken breast first in the flour, then in the egg mixture, and finally, coat thoroughly with the crushed pretzels.
- Preheat your oven to 400°F (200°C) and line a baking sheet. Place the breaded chicken on the sheet and brush with olive oil or melted butter.
- Bake for 20–25 minutes, flipping halfway through, until golden.
- In a skillet, heat oil over medium heat and pan-fry the chicken for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F.
- For the sauce, melt butter in a saucepan. Whisk in flour, gradually adding milk until the mixture thickens.
- Stir in both mustards and reduce the heat. Add shredded cheese, stirring until melted. Season to taste with salt and pepper.
- Serve your crispy chicken hot, drizzled with the cheddar mustard sauce, and garnish with fresh parsley and extra crushed pretzels if desired.
Best Ways to Enjoy It
The beauty of this dish is in its versatility. Serve it alongside a fresh garden salad, roasted vegetables, or creamy mashed potatoes for a complete meal. A side of coleslaw can add a tangy crunch, and don’t forget about the perfect wine pairing—try a light white wine or even a sparkling beverage to balance the flavors.
How to Store & Freeze
If you find yourself with leftovers (although that’s rare), storing them is simple. Store the chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven or skillet to maintain that crispy coating. If you want to freeze the cooked chicken, wrap it tightly in foil or freezer bags for up to two months. Just be sure to reheat completely before serving.
Helpful Cooking Tips
- For an extra crunch, consider air-frying your chicken instead of baking.
- You can experiment with different crushed snacks as a coating; try potato chips or cornflakes for a unique flavor.
- If you prefer a spicier kick, add some cayenne pepper to your pretzel mixture for a heated surprise.
Creative Twists
Feel free to customize this dish! You could add different cheeses, like pepper Jack or Gouda, to the sauce for a zesty twist. On the healthier side, consider replacing the pan-frying with an air fryer for fewer calories without sacrificing crunch.
FAQ
What’s the approximate prep time for this recipe?
Prep time typically takes around 15 minutes, with an additional 30-35 minutes for cooking.
Can I substitute the Dijon mustard?
Yes, you can use whole grain mustard or even honey mustard for a sweeter flavor profile.
Is this dish suitable for meal prep?
Absolutely! It’s perfect for meal prep, and the leftovers taste great reheated.
With easy instructions and great flavor, this recipe will leave everyone craving more! Enjoy your culinary adventure!
Crispy Pretzel Crusted Chicken with Cheddar Mustard Sauce
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Pound to an even thickness for uniform cooking.
- 1/2 cup flour For dredging.
- 2 large eggs Beaten and mixed with Dijon mustard.
- 1 tablespoon Dijon mustard For the egg mixture.
- 2 cups crushed pretzels About 6 ounces.
- 1/2 teaspoon garlic powder To mix with the crushed pretzels.
- 1/2 teaspoon smoked paprika To mix with the crushed pretzels.
- 2 tablespoons olive oil or melted butter For brushing on the chicken before baking.
For the Cheddar Mustard Sauce
- 2 tablespoons butter For melting in the saucepan.
- 2 tablespoons flour To thicken the sauce.
- 1 cup milk Whole or 2%.
- 1 tablespoon Dijon mustard For added flavor.
- 1/2 tablespoon yellow mustard For added flavor.
- 1 cup sharp cheddar cheese, shredded For the sauce.
Garnish
- 1 tablespoon fresh parsley, chopped For garnishing the dish.
- to taste Extra crushed pretzels For added texture.
Seasoning
- to taste Salt & pepper For seasoning the chicken.
Instructions
Preparation
- Pound the chicken breasts to an even thickness for uniform cooking and season both sides with salt and pepper.
- Set up dredging stations: Place flour in one bowl, a mixture of beaten eggs and Dijon mustard in another, and crushed pretzels mixed with garlic powder and smoked paprika in the last.
Dredging and Baking Chicken
- Dredge each chicken breast first in the flour, then in the egg mixture, and finally coat thoroughly with the crushed pretzels.
- Preheat your oven to 400°F (200°C) and line a baking sheet. Place the breaded chicken on the sheet and brush with olive oil or melted butter.
- Bake for 20–25 minutes, flipping halfway through, until golden.
Pan-Frying
- In a skillet, heat oil over medium heat and pan-fry the chicken for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F.
Making the Sauce
- Melt butter in a saucepan. Whisk in flour, gradually adding milk until the mixture thickens.
- Stir in both mustards and reduce the heat. Add shredded cheese, stirring until melted. Season to taste with salt and pepper.
