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Pretzel Chicken with Mustard-Cheddar Sauce Recipe

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★★★★★

5 from 61 reviews

Pretzel Chicken with Mustard-Cheddar Sauce is a deliciously crunchy and savory baked chicken dish featuring tender boneless chicken breasts coated in crushed pretzels for a crispy crust. Served with a creamy, tangy mustard-cheddar sauce, this recipe balances rich flavors with an easy-to-follow method perfect for family dinners or entertaining guests.

Ingredients

Scale

Pretzel Chicken

  • 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
  • ½ cup shredded cheddar cheese
  • ½ cup milk
  • 1 cup mustard-cheddar sauce (recipe below)

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

  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. This seasoning layer provides foundational flavor that complements the pretzel crust.
  3. Set Up Breading Station: Arrange three separate bowls: put all-purpose flour in the first, beat the eggs together with Dijon mustard in the second, and place the crushed pretzels in the third. This setup facilitates organized and efficient breading.
  4. Bread Chicken: Dip each chicken breast first into the flour, coating it thoroughly. Then plunge it into the egg and mustard mixture, letting any excess drip off to avoid clumps. Finally, press the chicken into the crushed pretzels, ensuring an even crust that will bake to a crispy golden finish.
  5. Bake Chicken: Place the breaded chicken breasts on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the pretzel crust turns golden brown and crispy.
  6. Prepare Mustard-Cheddar Sauce: While the chicken bakes, combine the milk, Dijon mustard, and Worcestershire sauce in a small saucepan over medium heat. Stir continuously until the mixture is heated through.
  7. Add Cheese: Gradually add shredded cheddar cheese to the warmed milk mixture, stirring constantly until the cheese has melted fully and the sauce is smooth. Season with salt and pepper to your liking, then remove from heat.
  8. Serve: Remove the chicken from the oven and let it rest for a few minutes to seal in the juices. Serve the chicken brushed with or dipped into the warm mustard-cheddar sauce. Garnish with fresh herbs if desired.

Notes

  • Use freshly baked or high-quality pretzels for the best crunch and flavor.
  • Use an oven thermometer to ensure precise baking temperature.
  • Customize the seasoning by adding spices such as cayenne pepper for heat.
  • Allow the chicken to rest after baking to keep it juicy.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • Freeze cooked chicken wrapped tightly for up to 2 months; reheat in the oven for best texture.
  • For gluten-free version, substitute pretzels and flour with gluten-free alternatives.
  • To make dairy-free, use plant-based milk and dairy-free cheese.

Keywords: Pretzel Chicken, Mustard-Cheddar Sauce, Baked Chicken, Crispy Chicken Recipe, Easy Dinner, Savory Chicken, Comfort Food

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