Description
Crispy Pretzel Chicken coated in a flavorful pretzel crust and baked to golden perfection, served with a rich and creamy mustard cheddar sauce that adds a tangy, cheesy finish to this easy and satisfying American dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 4 cups pretzels (crushed finely)
- 2 large eggs
- 2 tablespoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil or melted butter (for drizzling)
Mustard Cheddar Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 1/2 cups sharp cheddar cheese (shredded)
- Salt and pepper to taste
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease it to prevent sticking.
- Mix Egg Wash: In a shallow bowl, whisk together the eggs and 2 tablespoons of Dijon mustard until smooth and combined.
- Prepare Pretzel Coating: In another shallow dish, combine the crushed pretzels, garlic powder, paprika, salt, and pepper. Mix well to evenly distribute the seasonings.
- Pound Chicken: Pound each chicken breast to an even thickness to ensure uniform cooking and tenderness.
- Coat Chicken: Dip each chicken breast first into the egg mixture, allowing any excess to drip off, then coat thoroughly with the crushed pretzel mixture, pressing gently to adhere.
- Place and Drizzle: Arrange the coated chicken breasts on the prepared baking sheet. Drizzle lightly with olive oil or melted butter to help achieve a crispy crust.
- Bake Chicken: Bake the chicken in the preheated oven for 20–25 minutes, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Make Mustard Cheddar Sauce: While the chicken bakes, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux without browning.
- Add Milk and Thicken: Gradually whisk in the milk, stirring constantly, and bring the mixture to a gentle simmer until it thickens slightly.
- Incorporate Mustards and Cheese: Stir in both Dijon and yellow mustard. Reduce the heat to low, then add the shredded cheddar cheese, stirring until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Serve: Serve the baked pretzel chicken hot, drizzled generously with the warm mustard cheddar sauce for an irresistible combination.
Notes
- For a spicier flavor, add a pinch of cayenne pepper to the pretzel coating or use spicy brown mustard in the sauce.
- The mustard cheddar sauce can be prepared ahead of time and gently reheated over low heat before serving.
- Pair this dish with roasted vegetables, mashed potatoes, or a crisp green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
