Description
This Pretzel Chicken with Mustard-Cheddar Sauce features juicy, crispy chicken breasts coated in a crunchy pretzel crust and baked to perfection. Paired with a creamy, tangy mustard-cheddar sauce, this dish offers a delicious combination of textures and flavors that’s perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 2 cups coarsely crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Breading Mixture
- 1 tablespoon Dijon mustard (to mix with eggs)
Mustard-Cheddar Sauce
- ½ cup milk
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easier cleanup.
- Prepare Chicken: Season the chicken breasts evenly on both sides with salt, pepper, garlic powder, and onion powder to build a flavorful base.
- Set Up Breading Station: Arrange three bowls—one with flour, one with beaten eggs mixed with Dijon mustard, and one with crushed pretzels—to prepare for coating the chicken.
- Bread Chicken: Dip each chicken breast first into the flour, ensuring it is fully coated, then into the egg and mustard mixture allowing excess to drip off, and finally press it firmly into the crushed pretzels so the crust adheres well.
- Bake Chicken: Place the coated chicken breasts on the prepared baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the crust is a golden brown, indicating crispiness and doneness.
- Prepare Mustard-Cheddar Sauce: While the chicken bakes, heat the milk, Dijon mustard, and Worcestershire sauce together over medium heat in a small saucepan, stirring continuously until hot.
- Add Cheese: Slowly add shredded cheddar cheese to the warm milk mixture, stirring constantly until the cheese is fully melted and the sauce becomes smooth. Season with salt and pepper as desired, then remove from heat.
- Serve: Allow the baked chicken to rest for a few minutes after removing it from the oven to redistribute juices, then serve hot with the creamy mustard-cheddar sauce drizzled or on the side.
Notes
- Use coarsely crushed pretzels to ensure a crunchy crust that sticks well.
- Check chicken internal temperature with a meat thermometer to avoid undercooking.
- Adjust the amount of Dijon mustard in both the breading and sauce for desired tanginess.
- You can substitute regular milk with low-fat milk for a lighter sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: pretzel chicken, mustard cheddar sauce, baked chicken, crunchy chicken recipe, easy chicken dinner, mustard sauce, cheddar cheese sauce
