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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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Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Preheat the Oven (if Baking):
  2. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  3. Prepare the Chicken:
  4. 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.
  5. Season the chicken breasts with salt, pepper, garlic powder, and paprika.
  6. Prepare the Coating:
  7. 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.
  8. Coat the Chicken:
  9. 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.
  10. Cook the Chicken:
  11. 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.
  12. 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.
  13. Make the Mustard-Cheddar Sauce:
  14. In a saucepan over medium heat, melt the butter and whisk in the flour. Cook for 1-2 minutes to form a roux.
  15. Gradually whisk in the milk and bring the mixture to a simmer, stirring constantly until it begins to thicken.
  16. 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.
  17. Serve:
  18. 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.