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Pretzel Chicken with Mustard-Cheddar Sauce Recipe

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5 from 114 reviews

This Pretzel Chicken with Mustard-Cheddar Sauce is a crispy, flavorful dish featuring tender boneless chicken breasts coated in a crunchy crushed pretzel crust and baked to perfection. Served with a creamy and tangy mustard-cheddar sauce, this recipe combines savory spices with a delightful texture, making it an ultimate comfort food that’s easy to prepare and perfect for a satisfying dinner.

Ingredients

Units Scale

Chicken and Breading

  • 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

Mustard-Cheddar Sauce

  • 1/2 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1 cup mustard-cheddar sauce (prepared as described: milk, Dijon mustard, Worcestershire sauce, cheddar cheese, salt, and pepper)
  • 1 tablespoon Dijon mustard (mixed in sauce)
  • 1 teaspoon Worcestershire sauce (added to sauce)
  • Salt and pepper to taste (for sauce)

Instructions

  1. Preheat Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Prepare Chicken: Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder to enhance the flavor throughout the meat.
  3. Set Up Breading Station: Arrange three bowls: one with the all-purpose flour, the second with beaten eggs mixed with 1 tablespoon Dijon mustard, and the third with the coarsely crushed pretzels for coating.
  4. Bread Chicken: Dredge each chicken breast first in the flour, coating thoroughly, then dip into the egg and mustard mixture, allowing excess to drip off. Finally, press each piece into the crushed pretzels, ensuring a firm crust forms.
  5. Bake Chicken: Place the breaded chicken breasts on the prepared baking sheet. Bake them in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the crust turns golden brown and crunchy.
  6. Prepare Mustard-Cheddar Sauce: While the chicken bakes, heat milk, Dijon mustard, and Worcestershire sauce together in a small saucepan over medium heat, stirring continuously until the mixture is warm and well combined.
  7. Add Cheese: Gradually stir in shredded cheddar cheese until fully melted and smooth. Season the sauce with salt and pepper according to taste, then remove from heat to keep warm.
  8. Serve: Remove the baked chicken from the oven once done, allow it to rest for a few minutes to retain juices, then serve hot with the creamy mustard-cheddar sauce drizzled on top or on the side.

Notes

  • Use crushed pretzels for a unique, crunchy coating that adds both texture and flavor.
  • Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety and juiciness.
  • The mustard-cheddar sauce can be adjusted in thickness by varying the amount of milk used.
  • For extra crispiness, lightly spray the coated chicken with cooking oil before baking.
  • This recipe pairs well with steamed vegetables or a fresh green salad.

Find it online: https://queenrecipe.com/pretzel-chicken-with-mustard-cheddar-sauce-recipe/