Description
There’s something magical about dishes that strike the perfect balance between comfort and creativity. This Pretzel-Crusted Chicken with Mustard Cheddar Sauce is a perfect example. Crispy, golden chicken coated in crunchy pretzel crumbs, paired with a rich, creamy mustard cheddar sauce, makes for a meal that feels fancy but is deceptively simple to make.
This dish is ideal for weeknight dinners when you want to shake things up without spending hours in the kitchen. It also works beautifully for gatherings, where you can wow your guests with its unique flavor and texture. Imagine cutting into a juicy piece of chicken, the satisfying crunch of the pretzel crust blending with the gooey sharpness of the cheddar sauce. Each bite feels like a little celebration.
If you’ve ever been a fan of soft pretzels with a side of cheese dip, this recipe takes those flavors and elevates them to the next level. It’s comforting, nostalgic, and just the kind of recipe that becomes a family favorite.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 2 large eggs
- ½ cup all-purpose flour
For the Mustard Cheddar Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup sharp cheddar cheese, shredded
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients:
Begin by crushing the pretzels into fine crumbs. You can use a food processor or place them in a zip-top bag and crush them with a rolling pin. Combine the pretzel crumbs with garlic powder, onion powder, smoked paprika, and salt in a shallow bowl. In two additional bowls, place the flour in one and the beaten eggs in the other. - Coat the Chicken:
Working one piece at a time, dredge each chicken breast in the flour, ensuring it’s fully coated. Then dip it into the beaten eggs, letting the excess drip off, before pressing it into the pretzel mixture. Ensure each piece is evenly coated. - Cook the Chicken:
Preheat your oven to 400°F (200°C). Heat a large skillet over medium heat and add a few tablespoons of oil. Sear each chicken breast for about 2–3 minutes per side, just until golden brown. Transfer the chicken to a baking sheet lined with parchment paper and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). - Make the Sauce:
While the chicken bakes, prepare the mustard cheddar sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, until slightly golden. Gradually add the milk, whisking constantly to avoid lumps. Once the mixture thickens, stir in the shredded cheddar cheese, Dijon mustard, and garlic powder. Season with salt and pepper to taste. - Assemble and Serve:
Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Plate the chicken and generously drizzle the mustard cheddar sauce over the top. Serve with your favorite side dishes and enjoy!
Notes
- For even cooking, pound the chicken breasts to an even thickness before coating them.
- The mustard cheddar sauce can be made ahead of time and reheated gently on the stovetop.
- Store any leftovers in an airtight container in the fridge for up to 3 days.