Pretzel Chicken with Mustard-Cheddar Sauce Recipe
Introduction
Pretzel Chicken with Mustard-Cheddar Sauce is a crispy, flavorful dish that combines crunchy pretzel coating with tender baked chicken. Paired with a creamy, tangy sauce, it’s perfect for a satisfying weeknight dinner or special occasion.
Ingredients
- 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)
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: Season the chicken breasts with salt, pepper, garlic powder, and onion powder evenly on both sides.
- Step 3: Set up your breading station with three bowls: one with flour, one with beaten eggs mixed with Dijon mustard, and one with crushed pretzels.
- Step 4: Coat each chicken breast by dipping first into the flour, then into the egg mixture allowing excess to drip off, and finally pressing into the crushed pretzels to cover completely.
- Step 5: Place the breaded 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 coating is golden brown.
- Step 6: While the chicken bakes, make the mustard-cheddar sauce by combining milk, Dijon mustard, and Worcestershire sauce in a small saucepan over medium heat. Stir until warm.
- Step 7: Slowly add shredded cheddar cheese to the saucepan, stirring continuously until the cheese melts smoothly. Season with salt and pepper to taste, then remove from heat.
- Step 8: Remove the chicken from the oven and let it rest for a few minutes before serving with the mustard-cheddar sauce.
Tips & Variations
- Use whole grain or spicy pretzels to add different flavors and textures to the crust.
- For extra crispiness, spray the chicken lightly with cooking oil before baking.
- Add a pinch of cayenne pepper to the mustard-cheddar sauce for a subtle kick.
- If you prefer, grill the chicken instead of baking for a smokier flavor.
Storage
Store leftover pretzel chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the oven or air fryer to maintain crispiness, and warm the sauce gently on the stove or in the microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pretzel crumbs instead of crushed pretzels?
Yes, pretzel crumbs will work fine and will create a finer, less crunchy coating. Just ensure they are coarse enough to stick well to the chicken.
Is the mustard-cheddar sauce suitable for freezing?
The sauce can be frozen, but it may separate or become grainy upon thawing. It’s best enjoyed fresh, but if freezing, reheat gently and whisk well before serving.
PrintPretzel Chicken with Mustard-Cheddar Sauce Recipe
Pretzel Chicken with Mustard-Cheddar Sauce is a crispy, flavorful dish featuring boneless, skinless chicken breasts coated with crushed pretzels and baked to golden perfection. Served with a creamy, tangy mustard-cheddar sauce, this recipe offers a delightful combination of textures and tastes, perfect for a comforting weeknight meal or special occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
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
- ½ cup shredded cheddar cheese
- ½ cup milk
- 1 cup mustard-cheddar sauce (prepared as below)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- 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.
- Prepare Chicken: Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder to infuse flavor throughout the meat.
- Set Up Breading Station: Arrange three separate bowls: one with all-purpose flour, another with beaten eggs mixed thoroughly with 1 tablespoon of Dijon mustard, and a third with coarsely crushed pretzels.
- Bread Chicken: First, dip each chicken breast into the flour to coat it completely. Then dip into the egg and mustard mixture, letting excess drip off. Finally, press into the crushed pretzels ensuring an even coating that will bake into a crispy crust.
- Bake Chicken: Place the breaded chicken breasts on the lined baking sheet in a single layer. Bake them in the preheated oven for 25-30 minutes, or until they reach an internal temperature of 165°F (75°C) and the pretzel crust turns golden brown.
- Prepare Mustard-Cheddar Sauce: While the chicken is baking, heat a small saucepan over medium heat. Combine milk, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce; stir until warm and well mixed.
- Add Cheese: Gradually stir in shredded cheddar cheese, continuing to stir until the sauce is smooth and cheese is completely melted. Season with salt and pepper to your preference, then remove from heat.
- Serve: When the chicken is cooked, remove from oven and let it rest for a few minutes. Serve hot alongside the creamy mustard-cheddar sauce for dipping or drizzling.
Notes
- For a gluten-free version, substitute regular flour and pretzels with gluten-free alternatives.
- Ensure chicken breasts are of even thickness for consistent cooking.
- You can prepare the mustard-cheddar sauce in advance and gently reheat before serving.
- Crushing pretzels to a coarse texture helps maintain a crunchy crust while baking.
- Use a meat thermometer to guarantee perfectly cooked chicken.
Keywords: Pretzel Chicken, Mustard-Cheddar Sauce, Baked Chicken, Crispy Chicken, Easy Dinner, Comfort Food
