Description
Pretzel Chicken with Mustard-Cheddar Sauce is a baked, golden-crusted chicken recipe coated in crushed pretzels for a crunchy bite, paired with a creamy, tangy mustard-cheddar sauce. It’s an easy, no-fry dinner perfect for busy weeknights, potlucks, or when you need comfort food with a twist.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (about 680 g)
2 cups (200 g) coarsely crushed pretzels
1 cup (120 g) all-purpose flour
2 large eggs
1 tablespoon (15 g) Dijon mustard
1 teaspoon (3.5 g) garlic powder
1 teaspoon (3.5 g) onion powder
Salt and pepper to taste
For the Sauce:
½ cup (50 g) shredded cheddar cheese
½ cup (120 ml) milk
1 tablespoon (15 g) Dijon mustard
1 teaspoon Worcestershire sauce (optional)
Salt and pepper to taste
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Season the chicken with salt, pepper, garlic powder, and onion powder.
Set up three bowls:
Bowl 1: flour
Bowl 2: beaten eggs + Dijon mustard
Bowl 3: crushed pretzels
Bread the chicken: dredge in flour, dip in egg mixture, then coat with crushed pretzels.
Bake for 25–30 minutes, or until golden and internal temperature reaches 165°F (75°C).
Make the Sauce:
In a saucepan, heat milk, Dijon mustard, and Worcestershire sauce over medium heat.
Stir in cheddar cheese until melted and smooth.
Season with salt and pepper. Keep warm until serving.
Notes
Don’t crush the pretzels too finely; keep them chunky for maximum crunch.
Add cayenne pepper for a spicy kick.
Sauce too thick? Add more milk to adjust consistency.
Use pretzels and flour alternatives for a gluten-free version.
Reheat chicken in the oven for crispiness; store sauce separately and reheat gently with milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Plats
- Method: Baked
- Cuisine: American