Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe
Introduction
Pretzel Chicken with Mustard-Cheddar Sauce Delight is a delicious twist on crispy chicken, featuring a crunchy pretzel crust and a creamy, tangy cheese sauce. This comforting dish is perfect for weeknight dinners or casual gatherings.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups coarsely crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- ½ cup shredded cheddar cheese
- ½ cup milk
Mustard-Cheddar Sauce Ingredients:
- ½ cup shredded cheddar cheese
- ½ cup milk
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, garlic powder, and onion powder evenly on both sides.
- Step 2: Prepare three shallow bowls: one with flour, one with beaten eggs mixed with 1 tablespoon Dijon mustard, and one with the crushed pretzels.
- Step 3: Dredge each chicken breast first in the flour, then dip it into the egg and mustard mixture, and finally press it firmly into the crushed pretzels to coat completely.
- Step 4: Place the coated chicken breasts on a baking sheet lined with parchment or a lightly greased rack, and bake for 20 to 25 minutes until the chicken is fully cooked and the coating is crispy.
- Step 5: While the chicken bakes, prepare the mustard-cheddar sauce. Heat ½ cup milk in a saucepan over medium heat until warm but not boiling.
- Step 6: Stir in ½ cup shredded cheddar cheese until melted. Add 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, and season with salt and pepper. Stir until smooth and heated through.
- Step 7: Serve the baked pretzel chicken hot, drizzled generously with the mustard-cheddar sauce.
Tips & Variations
- For extra flavor, add smoked paprika to the pretzel coating mix.
- Use gluten-free pretzels and flour if you want a gluten-free meal.
- You can swap out the cheddar in the sauce for pepper jack or gouda for a different twist.
- If you prefer a crispier crust, broil the chicken for the last 2-3 minutes of baking.
Storage
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a preheated oven at 350°F (175°C) to maintain crispiness, and warm the sauce gently on the stove or in the microwave before serving.
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 can be used. They may require a slightly longer cooking time, so check for doneness accordingly.
Is it possible to make the mustard-cheddar sauce ahead of time?
Absolutely. The sauce can be made a day in advance and reheated gently before serving. Stir well after reheating to restore smoothness.
PrintPretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe
Pretzel Chicken with Mustard-Cheddar Sauce Delight is a crispy, flavorful baked chicken dish featuring tender boneless chicken breasts coated in a crunchy crushed pretzel crust. Paired with a rich, tangy mustard and cheddar cheese sauce, this recipe offers a perfect balance of savory, cheesy, and crunchy textures ideal for a comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2 cups coarsely crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard (for egg mixture)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Mustard-Cheddar Sauce
- ½ cup shredded cheddar cheese
- ½ cup milk
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken. This ensures the oven is at the right temperature when you’re ready to cook.
- Season Chicken: Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder to infuse flavor throughout the meat.
- Prepare Coating Bowls: Set up three separate shallow bowls: one filled with all-purpose flour, one with beaten eggs combined with 1 tablespoon Dijon mustard, and one with coarsely crushed pretzels. This setup will facilitate an easy and even coating process.
- Coat Chicken: Dredge each chicken breast first in the flour, shaking off excess, then dip into the egg and Dijon mixture, and finally press firmly into the crushed pretzels to create a crunchy crust.
- Bake Chicken: Arrange the coated chicken breasts on a baking sheet lined with parchment or a baking mat to prevent sticking. Bake in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the pretzel crust is crisp and golden.
- Make Sauce: While the chicken bakes, heat ½ cup of milk in a saucepan over medium heat. Gradually stir in ½ cup shredded cheddar cheese until fully melted and smooth.
- Finish Sauce: Add 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, and salt and pepper to taste. Stir well until the sauce is homogeneous and slightly thickened.
- Serve: Once chicken is baked, serve hot with the homemade mustard-cheddar sauce drizzled generously on top for a delightful savory experience.
Notes
- Ensure the crushed pretzels are coarsely crushed to maintain a crunchy texture on the chicken coating.
- Check the internal temperature of the chicken with a meat thermometer to ensure it is fully cooked at 165°F.
- Worcestershire sauce adds depth to the mustard-cheddar sauce but can be omitted or substituted for a vegetarian version.
- For a crispier crust, place the chicken on a wire rack atop the baking sheet to allow air circulation.
- This recipe pairs well with a side salad or roasted vegetables for a complete meal.
Keywords: Pretzel Chicken, Mustard Cheddar Sauce, Baked Chicken, Crunchy Chicken Recipe, Cheese Sauce, Dinner Recipe
