Savory Pretzel Chicken with Mustard-Cheddar Sauce Recipe
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4.9 from 26 reviews
This Savory Pretzel Chicken with Mustard-Cheddar Sauce Delight features crispy, pretzel-crusted chicken breasts baked to perfection and served with a creamy, tangy mustard-cheddar sauce. It's an easy and flavorful dish that combines crunchy textures with rich, cheesy sauce for an impressive meal.
Total Time:45 minutes
Yield:4 servings
Ingredients
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
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
Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
Season Chicken: Season the chicken breasts with salt, pepper, garlic powder, and onion powder evenly on both sides.
Prepare Coating Bowls: Set up three bowls—one with all-purpose flour, one with beaten eggs mixed with 1 tablespoon Dijon mustard, and one with coarsely crushed pretzels.
Coat Chicken: Dredge each chicken breast first in the flour, then dip into the egg and mustard mixture, and finally press into the crushed pretzels to coat thoroughly.
Bake Chicken: Place the coated chicken breasts on a baking sheet and bake in the preheated oven for 25 minutes or until the chicken is fully cooked through and the crust is golden and crisp.
Prepare Sauce: While the chicken bakes, heat ½ cup milk in a saucepan over medium heat. Stir in ½ cup shredded cheddar cheese until melted and smooth.
Add Flavor to Sauce: Stir in 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, and season with salt and pepper. Mix until the sauce is uniform and creamy.
Serve: Serve the baked pretzel-crusted chicken hot with the mustard-cheddar sauce drizzled generously on top or on the side.
Notes
For an extra crispy crust, you can lightly spray the coated chicken breasts with cooking spray before baking.
If you prefer a spicier sauce, add a pinch of cayenne pepper or hot sauce to the mustard-cheddar sauce.
Use gluten-free pretzels and flour substitutes to make this recipe gluten-free if needed.
The chicken breasts can be pounded to an even thickness before coating to ensure even cooking.
Leftover sauce can be refrigerated and reheated gently on the stovetop, adding a splash of milk if it thickens too much.
