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Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe

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★★★★★

5 from 62 reviews

Crunchy pretzel crusted chicken topped with creamy cheddar mustard sauce—easy, flavorful, and perfect for a weeknight dinner. This dish delivers bold texture and rich flavor with minimal effort, sure to be a hit with the whole family.

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • Salt & pepper to taste
  • 1/2 cup flour
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 2 cups crushed pretzels (about 6 ounces)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil or melted butter

For the Cheddar Mustard Sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk (whole or 2%)
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon yellow mustard
  • 1 cup sharp cheddar cheese, shredded
  • Salt and pepper, to taste

Optional for Garnish:

  • Fresh parsley, chopped
  • Extra crushed pretzels for texture

Instructions

  1. Prep the Chicken: Pound chicken breasts to an even thickness of about ½ inch to ensure even cooking and tenderness. Season both sides generously with salt and pepper.
  2. Create a Dredging Station: Set up three shallow bowls: one with flour, one with beaten eggs whisked together with Dijon mustard, and one with crushed pretzels mixed with garlic powder and smoked paprika.
  3. Coat the Chicken: Dredge each chicken breast first in flour, then dip into the egg and mustard mixture, and finally press thoroughly into the pretzel mixture to coat well for maximum crunch.
  4. Cook the Chicken: To bake, preheat oven to 400°F (200°C) and line a baking sheet with parchment or foil. Brush coated chicken breasts with olive oil or melted butter and bake for 20–25 minutes, flipping once halfway through, until the internal temperature reaches 165°F (74°C). Alternatively, pan-fry by heating 2 tablespoons of oil in a skillet over medium heat and cooking chicken 5–6 minutes per side until golden brown and cooked through.
  5. Make the Cheddar Mustard Sauce: In a small saucepan over medium heat, melt butter and whisk in flour, cooking for 1 minute to eliminate raw taste. Gradually add milk while whisking constantly, cooking until thickened (3–4 minutes). Stir in Dijon and yellow mustards, reduce heat to low, then add shredded cheddar cheese. Stir until melted and smooth. Season with salt and pepper to taste. For a smoother sauce, blend briefly or whisk vigorously.
  6. Plate and Serve: Serve the pretzel crusted chicken topped generously with the warm cheddar mustard sauce. Garnish with chopped fresh parsley and extra crushed pretzels if desired for added texture and visual appeal.

Notes

  • Rest the breaded chicken on a rack for 10–15 minutes before cooking to help the coating adhere better and ensure crispiness.
  • Don’t skip the flour dredging step; it helps the egg mixture and pretzel coating stick to the chicken.
  • Use freshly crushed pretzels for optimal crunch and flavor; flavored pretzels like honey mustard can offer a unique twist.
  • Make extra cheddar mustard sauce—it’s delicious on vegetables, potatoes, or sandwiches.
  • Store chicken and sauce separately to maintain crust texture when refrigerating leftovers.
  • Use a meat thermometer to avoid overcooking; the internal temperature should reach 165°F (74°C).
  • For a lighter sauce, use low-fat milk or swap cheddar for part-skim mozzarella, though flavor will be milder.
  • Freeze uncooked coated chicken on a baking sheet, then transfer to freezer bags for up to 2 months. Add 10 extra minutes to baking time when cooking from frozen.

Keywords: pretzel crusted chicken, cheddar mustard sauce, crispy chicken, easy chicken recipe, baked chicken, pan-fried chicken, crunchy chicken, weeknight dinner

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