Pretzel 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
Scale
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
