Description
Pretzel Chicken with Mustard-Cheddar Sauce is a deliciously crispy baked chicken dish featuring boneless skinless chicken breasts coated in a savory crushed pretzel crust. Paired with a creamy, tangy mustard and sharp cheddar cheese sauce, this recipe offers a perfect balance of textures and flavors. Ideal for an easy weeknight dinner or a special family meal, it combines crunchy, juicy chicken with a rich, smooth sauce and fresh parsley garnish.
Ingredients
Scale
Chicken and Coating
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 2 cups crushed pretzels
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
Sauce
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon whole grain mustard
- 1 and 1/2 cups shredded sharp cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Chopped fresh parsley for garnish
Instructions
- Preheat and prepare: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Season chicken: Season the chicken breasts evenly with 1 teaspoon salt and 1/2 teaspoon black pepper to enhance flavor.
- Set up breading stations: Arrange three shallow bowls: one with flour, one with beaten eggs mixed with milk, and the third with crushed pretzels combined with garlic powder and paprika.
- Bread the chicken: Dredge each chicken breast first in flour, then dip into the egg mixture, and finally coat thoroughly in the pretzel mixture, pressing gently so the crumbs adhere well.
- Sear the chicken: In a large skillet over medium heat, heat olive oil and butter. Sear the chicken breasts for 2 to 3 minutes on each side until they develop a light golden crust.
- Bake the chicken: Transfer the seared chicken breasts to the prepared baking sheet. Bake in the oven for 15 to 20 minutes until the chicken is cooked through and no longer pink inside.
- Prepare mustard-cheddar sauce: While chicken is baking, heat the heavy cream and chicken broth in a saucepan over medium heat. Stir in Dijon mustard and whole grain mustard, then add shredded cheddar cheese. Stir continuously until the cheese melts smoothly.
- Season the sauce: Add 1/4 teaspoon salt and 1/4 teaspoon black pepper to the sauce, adjusting to taste.
- Serve: Plate the baked pretzel-crusted chicken breasts and generously spoon the mustard-cheddar sauce over the top. Garnish with chopped fresh parsley for a bright finish.
Notes
- Crush pretzels finely to ensure a more even and thorough coating on the chicken.
- Avoid overcooking the chicken to retain juicy, tender results.
- For an extra crunch, consider mixing panko bread crumbs with the crushed pretzels in the coating.
