Pretzel-Crusted Chicken with Mustard Cheddar Sauce Recipe

Introduction

Pretzel-Crusted Chicken with Mustard Cheddar Sauce is a delightful dish that combines a crunchy, flavorful coating with a creamy, tangy sauce. It’s simple to prepare and perfect for a comforting dinner that will impress your family and friends.

Ingredients

• 2 large boneless chicken breasts
• 1 ½ cups crushed pretzels (regular or gluten-free)
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (for sauce)
• 1 cup milk (whole or non-dairy)
• 1 cup shredded sharp cheddar cheese
• 1 tablespoon Dijon mustard

Instructions

1. Step 1: Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Step 2: In a shallow dish, mix the crushed pretzels, garlic powder, onion powder, paprika, salt, and black pepper until well combined.
3. Step 3: Pat the chicken breasts dry with paper towels. Dredge each in flour, shake off excess, then dip into beaten eggs. Press firmly into the pretzel mixture to coat thoroughly.
4. Step 4: Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 3-4 minutes on each side until golden brown and crispy.
5. Step 5: Transfer the chicken to the prepared baking sheet. Bake for 15-20 minutes, or until the internal temperature reaches 165°F.
6. Step 6: While baking, melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute. Gradually add milk, whisking constantly until the sauce thickens (3-5 minutes). Stir in cheddar cheese and Dijon mustard until smooth. Season with salt and pepper to taste.
7. Step 7: Plate the chicken and drizzle with mustard cheddar sauce. Garnish with fresh herbs if desired, and serve with your favorite sides.

Tips & Variations

• For a spicy kick, add a pinch of cayenne pepper to the pretzel coating mixture.
• Try substituting chicken breasts with pork chops or firm tofu to change up the protein.
• Use fresh garlic instead of garlic powder for a more intense flavor in the crust.
• Gluten-free pretzels work great for a gluten-free version of this dish.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven to retain its crunch, and warm the sauce on the stove over low heat, stirring frequently to prevent separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pretzel crumbs from store-bought pretzels?

Yes, simply crush regular or gluten-free pretzels into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.

Is it necessary to bake the chicken after pan-frying?

Baking ensures the chicken cooks through evenly and stays juicy inside while keeping the crust crispy. Pan-frying alone may leave the chicken undercooked.

Pretzel-Crusted Chicken with Mustard Cheddar Sauce Recipe

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Pretzel-Crusted Chicken with Mustard Cheddar Sauce is a crispy, flavorful dish where juicy chicken breasts are coated in a crunchy pretzel crust and served with a creamy, tangy mustard and sharp cheddar sauce. This recipe combines textures and bold flavors for a comforting and unique meal that’s easy to prepare and perfect for a family dinner or special occasion.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Pan Frying and Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken

• 4 large boneless chicken breasts
• 2 cups crushed pretzels (regular or gluten-free)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil

For the Mustard Cheddar Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 ½ cups whole milk
• 1 cup shredded sharp cheddar cheese
• 2 tbsp Dijon mustard
• Salt and pepper to taste

Optional

• Cayenne pepper (to add a spicy twist)
• Fresh herbs for garnish

Instructions

1. Preheat and Prepare: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Prepare the Coating: In a shallow dish, combine the crushed pretzels, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to evenly distribute the spices in the crunchy coating.
3. Dredge the Chicken: Pat the chicken breasts dry with paper towels to ensure a crisp crust. First, coat each breast lightly with flour, shaking off any excess. Next, dip them into the beaten eggs, letting extra drip off. Finally, press each breast firmly into the pretzel mixture so the coating sticks well and forms a thick crust.
4. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for 3-4 minutes per side until the crust is golden brown and crisp. This pan-frying step locks in flavor before baking.
5. Bake the Chicken: Transfer the browned chicken breasts to the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) to ensure they are fully cooked and juicy. Use a meat thermometer for precision.
6. Make the Mustard Cheddar Sauce: While the chicken bakes, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for about one minute to create a roux. Gradually add milk while whisking continuously until the sauce thickens, about 3-5 minutes. Remove from heat and stir in shredded cheddar cheese and Dijon mustard until smooth. Season with salt and pepper to taste.
7. Serve and Enjoy: Plate the pretzel-crusted chicken and generously drizzle with the creamy mustard cheddar sauce. Garnish with fresh herbs if desired. Serve with your favorite sides and enjoy the combination of crunchy, cheesy, and tangy flavors.

Notes

• Patting the chicken dry before coating is essential for a crispy crust.
• Use a meat thermometer to ensure the chicken reaches 165°F for safe consumption.
• For a spicy variation, add cayenne pepper to the pretzel coating mixture.
• Substitute chicken with pork chops or tofu for different protein options.
• Gluten-free pretzels and flour can be used to make this recipe gluten-free.
• Leftover mustard cheddar sauce can be refrigerated for up to 3 days and gently reheated.
• Serve with fresh herbs like parsley or chives for added color and flavor.

Keywords: Pretzel Crusted Chicken, Mustard Cheddar Sauce, Crunchy Chicken Recipe, Easy Chicken Dinner, Comfort Food, Crispy Chicken, Homemade Chicken Coating