Pretzel Chicken with Mustard Cheddar Sauce
A comforting dish featuring crunchy pretzel-coated chicken served with a tangy mustard cheddar sauce. Perfect for family dinners and easy to prepare!
Ingredients
Chicken and Coating
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds) pounded to even thickness for quick cooking
- 2 cups crushed salted pretzels provides savory crunch
- 1 cup panko breadcrumbs adds lightness to the crust
- 1 cup shredded sharp cheddar cheese sharp flavor that melts into the crust
- 1 teaspoon smoked paprika for warmth and color
- 1 teaspoon garlic powder
- to taste salt and pepper
- 2 large eggs beaten, for coating
- 2 tablespoons Dijon mustard for tangy flavor
- 1 tablespoon olive oil to help browning
Mustard Cheddar Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk or unsweetened almond milk for lighter option
- 1 cup sharp cheddar cheese, grated
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup to balance acidity
- a pinch cayenne optional for warmth
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a shallow bowl, whisk the eggs with Dijon mustard and a pinch of salt and pepper.
- In another bowl, combine crushed pretzels, panko, shredded cheddar, smoked paprika, and garlic powder.
- Pat chicken breasts dry, dip each into the egg mixture, letting excess drip off. Press into the pretzel mixture until well coated.
Cooking
- Place the coated chicken on the baking sheet and drizzle lightly with olive oil. Bake for 18–22 minutes until crust is golden and internal temperature reaches 165°F (74°C).
- While the chicken bakes, make the sauce: melt butter in a saucepan over medium heat. Whisk in flour and cook for one minute.
- Slowly whisk in milk until smooth and bubbling. Reduce heat and add cheddar, Dijon, honey, and cayenne, stirring until silky.
- Serve the chicken hot with a generous drizzle of mustard cheddar sauce.
Notes
For extra crunch, double-coat the chicken in the pretzel mixture. Variations: add herbs or spices, serve with mustard and pickled onions.