Irresistible Pretzel Chicken with Creamy Mustard-Cheddar Sauce
Elevate your chicken dinner with this recipe for pretzel-crusted chicken, offering a satisfying crunch and savory flavor. Served with a creamy mustard-cheddar sauce, this dish is restaurant-quality and easy to make at home. It's a guaranteed family favorite!
Equipment
- Baking Sheet
- Olive oil or cooking spray
- 3 shallow dishes
- Medium saucepan
- Whisk
- Cutting board
- Knife
- Meat thermometer
- Measuring cups and spoons
- Food processor or zip-top bag and rolling pin (optional)
Ingredients
- 2 large, boneless, skinless chicken breasts about 1.5 lbs total
- 2 cups pretzel crumbs
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil or cooking spray
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 cup shredded cheddar cheese sharp or medium
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- Pinch of cayenne pepper optional
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with olive oil or cooking spray.
- Prepare your dredging station. In separate shallow dishes, place the flour, beaten eggs, and pretzel crumbs (mixed with garlic powder, onion powder, paprika, salt, and pepper).
- Cut each chicken breast in half horizontally to create thinner cutlets.
- Dredge each chicken cutlet in the flour, making sure it's fully coated. Shake off any excess flour.
- Dip the floured chicken into the beaten eggs, ensuring it's fully coated. Let any excess egg drip off.
- Dredge the chicken in the pretzel crumb mixture, pressing gently to help the crumbs adhere. Make sure every surface is covered.
- Place the pretzel-coated chicken cutlets onto the prepared baking sheet.
- Bake for 18-22 minutes, or until the chicken is cooked through and the pretzel coating is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
- While the chicken is baking, make the sauce. In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Slowly whisk in the milk, making sure to break up any lumps.
- Bring the mixture to a simmer, stirring occasionally, until it starts to thicken slightly (about 3-5 minutes).
- Remove the saucepan from the heat and stir in the Dijon mustard, yellow mustard, cheddar cheese, Worcestershire sauce, salt, and pepper (and cayenne pepper, if using).
- Stir until the cheese is melted and the sauce is smooth and creamy.
- Once the chicken is cooked, remove it from the oven and let it rest for a few minutes.
- Serve the pretzel chicken immediately, drizzled generously with the creamy mustard-cheddar sauce.
Notes
For extra flavor, crush your own pretzels for the coating. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) to avoid overbaking. Customize the sauce by adjusting the amount of mustard and cheese to your liking. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.