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Pretzel Chicken with Mustard-Cheddar Sauce

Pretzel Chicken with Mustard-Cheddar Sauce is a deliciously crispy and flavorful dish that combines the crunchy texture of crushed pretzels with juicy chicken breasts, topped off with a rich mustard-cheddar sauce. This recipe is perfect for when you're looking to add a twist to your classic chicken dinner, giving you both comfort and bold flavor in one bite.
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Equipment

  • Baking sheet
  • Meat mallet (or rolling pin)
  • Shallow bowls
  • Skillet (optional for frying)
  • Saucepan for the mustard-cheddar sauce
  • Whisk

Ingredients
  

  • For the Chicken:
  • 4 boneless skinless chicken breasts
  • 2 cups pretzels crushed
  • 1/2 cup flour
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil or butter for frying
  • For the Mustard-Cheddar Sauce:
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 tablespoon Dijon mustard
  • 1/4 cup yellow mustard
  • 1 cup milk or heavy cream for a richer sauce
  • 1 tablespoon butter
  • 1 tablespoon flour to thicken the sauce
  • Salt and pepper to taste

Instructions
 

  • Preheat the Oven (if Baking):
  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Prepare the Chicken:
  • Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to an even thickness.
  • Season the chicken breasts with salt, pepper, garlic powder, and paprika.
  • Prepare the Coating:
  • In a shallow bowl, place the flour. In another bowl, whisk the eggs and Dijon mustard together. In a third bowl, add the crushed pretzels.
  • Coat the Chicken:
  • Dredge each chicken breast in the flour, shaking off any excess. Dip it into the egg mixture, then press it into the crushed pretzels, ensuring it is fully coated.
  • Cook the Chicken:
  • If baking, place the coated chicken on the prepared baking sheet, drizzle with olive oil, and bake for 20-25 minutes, flipping halfway through, until the chicken is golden brown and fully cooked.
  • If frying, heat 2 tablespoons of olive oil or butter in a large skillet over medium heat. Cook the chicken breasts for 4-5 minutes per side until golden and cooked through.
  • Make the Mustard-Cheddar Sauce:
  • In a saucepan over medium heat, melt the butter and whisk in the flour. Cook for 1-2 minutes to form a roux.
  • Gradually whisk in the milk and bring the mixture to a simmer, stirring constantly until it begins to thicken.
  • Add the shredded cheddar cheese, Dijon mustard, and yellow mustard. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
  • Serve:
  • Plate the crispy pretzel-coated chicken and drizzle generously with the warm mustard-cheddar sauce. Serve with your favorite sides, such as roasted vegetables or mashed potatoes.

Notes

Make It Spicy: Add a pinch of cayenne pepper or chili powder to the pretzel mixture for a spicy kick.
Cheese Substitute: Feel free to use other cheeses like Gruyère or Swiss for a different flavor profile in the sauce.
Gluten-Free: Use gluten-free pretzels and flour for a gluten-free version of this dish.