Pretzel Chicken with Mustard-Cheddar Sauce Recipe
Introduction
Pretzel Chicken with Mustard-Cheddar Sauce is a delicious twist on classic breaded chicken, featuring a crunchy pretzel coating and a tangy, creamy sauce. This dish is perfect for a weeknight dinner or a casual gathering, offering both great texture and bold flavor.
Ingredients
- 4 boneless, skinless chicken breasts (pounded evenly if thick)
- 2 cups coarsely crushed pretzels (for coating)
- 1 cup all-purpose flour (for dredging)
- 2 large eggs (beaten)
- 1 tablespoon Dijon mustard (mixed with eggs)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- ½ cup shredded cheddar cheese (for sauce)
- ½ cup milk (for sauce base)
- 1 cup mustard-cheddar sauce (for serving or drizzling)
Instructions
- Step 1: Preheat the oven to 400°F (200°C).
- Step 2: Set up three bowls for breading: In the first, combine flour, garlic powder, onion powder, salt, and pepper.
- Step 3: In the second bowl, whisk together the eggs and Dijon mustard.
- Step 4: Place the crushed pretzels in the third bowl.
- Step 5: Coat each chicken breast first in the seasoned flour, then dip into the egg-mustard mixture.
- Step 6: Press the chicken into the crushed pretzels, ensuring full coverage.
- Step 7: Arrange the coated chicken breasts on a parchment-lined or greased baking sheet.
- Step 8: Bake for 25–30 minutes until the coating is golden brown and the internal temperature reaches 165°F.
- Step 9: Meanwhile, prepare the sauce by heating milk and cheddar cheese in a saucepan over medium heat.
- Step 10: Stir continuously until the cheese melts and the mixture is smooth.
- Step 11: Add the mustard-cheddar sauce and blend thoroughly with the cheese sauce.
- Step 12: Serve the hot, crispy chicken with the sauce drizzled on top.
- Step 13: Optionally, accompany with roasted potatoes or a fresh salad for a complete meal.
Tips & Variations
- Use gluten-free pretzels and flour to make this recipe suitable for gluten sensitivities.
- For extra flavor, add a pinch of smoked paprika to the flour mixture.
- Try swapping cheddar for pepper jack cheese in the sauce for a spicy kick.
- Ensure chicken breasts are evenly pounded to cook uniformly and stay juicy.
Storage
Store leftover pretzel chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for about 10 minutes to help retain crispness. The mustard-cheddar sauce can be kept in a separate container and reheated on the stove over low heat while stirring.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well with this recipe. They may require slightly less baking time, so check for doneness early.
How can I make the pretzel coating stick better?
Make sure to press the chicken firmly into the pretzel crumbs after dipping it in the egg mixture. Allowing the coated chicken to rest for a few minutes before baking can also help the coating adhere better.
PrintPretzel Chicken with Mustard-Cheddar Sauce Recipe
This Pretzel Chicken with Mustard-Cheddar Sauce recipe features tender, juicy chicken breasts coated in a crunchy pretzel crust and baked to golden perfection. Topped with a creamy, tangy mustard-cheddar sauce, it’s a flavorful and satisfying dish perfect for weeknight dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken breasts (pounded evenly if thick)
- 2 cups coarsely crushed pretzels (for coating)
- 1 cup all-purpose flour (for dredging)
- 2 large eggs (beaten)
- 1 tablespoon Dijon mustard (mixed with eggs)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Mustard-Cheddar Sauce
- ½ cup shredded cheddar cheese
- ½ cup milk
- 1 cup prepared mustard-cheddar sauce (for serving or drizzling)
Instructions
- Preheat oven: Set your oven to 400°F (200°C) to ensure it’s hot enough for baking the chicken to a crispy, golden finish.
- Prepare breading stations: In three separate bowls, organize your coating ingredients: Bowl 1 with flour, garlic powder, onion powder, salt, and pepper; Bowl 2 with whisked eggs mixed with Dijon mustard; Bowl 3 with crushed pretzels.
- Dredge chicken: Coat each chicken breast thoroughly in the seasoned flour mixture to create a base layer for the coating.
- Egg mustard dip: Dip each floured chicken breast into the egg and Dijon mustard mixture, ensuring it’s fully covered to help the pretzels stick.
- Pretzel coating: Press the dipped chicken breasts into the crushed pretzels, making sure they are completely coated for maximum crunch.
- Bake chicken: Arrange the coated chicken breasts on a parchment-lined or greased baking sheet. Bake for 25 to 30 minutes until the coating is golden brown and the internal temperature reaches 165°F, guaranteeing fully cooked and juicy chicken.
- Prepare sauce: While the chicken bakes, heat the milk and shredded cheddar cheese together in a saucepan over medium heat. Stir continuously until the cheese melts smoothly into the milk.
- Combine sauce: Add the prepared mustard-cheddar sauce to the melted cheese mixture and blend thoroughly for a creamy, tangy finish.
- Serve: Drizzle the warm mustard-cheddar sauce generously over the hot, crispy pretzel chicken. Optionally, serve alongside roasted potatoes or a fresh salad for a complete meal.
Notes
- For even cooking, pound chicken breasts to an even thickness before breading.
- Make sure pretzels are coarsely crushed to maintain a crunchy texture.
- Check internal temperature using a meat thermometer to ensure chicken is cooked safely to 165°F.
- You can substitute Dijon mustard with spicy brown mustard for extra kick.
- Leftover sauce can be refrigerated and refrigerated for up to 3 days.
Keywords: Pretzel Chicken, Mustard Cheddar Sauce, Baked Chicken, Crunchy Chicken Recipe, Easy Dinner Recipe
