Crispy Pretzel Crusted Chicken with Cheddar Mustard Sauce
A delightful dish featuring chicken coated in a crunchy pretzel crust paired with a creamy cheddar mustard sauce, perfect for weeknight dinners or special occasions.
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.
Notes
Serve alongside a fresh garden salad, roasted vegetables, or creamy mashed potatoes. Great for meal prep; leftovers can be stored for up to 3 days in the fridge.