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:
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4 boneless, skinless chicken breasts (about 680 g)
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2 cups (200 g) coarsely crushed pretzels
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1 cup (120 g) all-purpose flour
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2 large eggs
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1 tablespoon (15 g) Dijon mustard
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1 teaspoon (3.5 g) garlic powder
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1 teaspoon (3.5 g) onion powder
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Salt and pepper to taste
For the Sauce:
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½ cup (50 g) shredded cheddar cheese
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½ cup (120 ml) milk
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1 tablespoon (15 g) Dijon mustard
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1 teaspoon Worcestershire sauce (optional)
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Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Season the chicken with salt, pepper, garlic powder, and onion powder.
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Set up three bowls:
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Bowl 1: flour
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Bowl 2: beaten eggs + Dijon mustard
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Bowl 3: crushed pretzels
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Bread the chicken: dredge in flour, dip in egg mixture, then coat with crushed pretzels.
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Bake for 25–30 minutes, or until golden and internal temperature reaches 165°F (75°C).
Make the Sauce:
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In a saucepan, heat milk, Dijon mustard, and Worcestershire sauce over medium heat.
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Stir in cheddar cheese until melted and smooth.
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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