Pretzel-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
Scale
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
