Introduction

Pretzel crusted chicken offers a delightful crunch paired with a rich cheddar mustard sauce that elevates this simple dish into a flavorful meal. It’s perfect for a cozy weeknight dinner or when you want something a little special without too much fuss.

A dark gray round plate shows six thick slices of golden brown crispy chicken arranged in a slightly fanned-out line on the left side, revealing the tender white meat inside each slice. On the upper center of the plate, there are several bright green, shiny cooked asparagus spears neatly stacked side by side. On the right side of the plate, a creamy light yellow sauce with specks of black pepper and small bits is spread in a smooth pool, touching the tips of the asparagus but not overlapping the chicken. The whole plate sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
Salt & pepper to taste
1/2 cup flour
2 large eggs
1 tablespoon Dijon mustard
2 cups crushed pretzels (about 6 ounces)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 tablespoons olive oil or melted butter
2 tablespoons butter
2 tablespoons flour
1 cup milk (whole or 2%)
1 tablespoon Dijon mustard
1/2 tablespoon yellow mustard
1 cup sharp cheddar cheese, shredded
Salt and pepper, to taste
Fresh parsley, chopped
Extra crushed pretzels for texture (optional)

Instructions

Step 1: Pound the chicken breasts to an even thickness and season both sides with salt and pepper.
Step 2: Prepare three shallow bowls: one with flour, one with beaten eggs mixed with 1 tablespoon Dijon mustard, and one with crushed pretzels seasoned with garlic powder and smoked paprika.
Step 3: Dredge each chicken breast first in the flour, then dip into the egg mixture, and finally coat thoroughly with the seasoned crushed pretzels.
Step 4: To bake: Preheat oven to 400°F (200°C). Place the coated chicken on a lined baking sheet, brush with olive oil or melted butter, and bake for 20–25 minutes, flipping once halfway through.
Step 5: To pan-fry: Heat olive oil or butter in a skillet over medium heat. Cook the chicken 5–6 minutes per side until golden brown and the internal temperature reaches 165°F.
Step 6: While the chicken cooks, make the cheddar mustard sauce: melt butter in a saucepan over medium heat. Whisk in flour and cook for a minute, then gradually add milk, whisking constantly until the sauce thickens.
Step 7: Stir in both mustards, reduce heat to low, then add shredded cheddar cheese. Stir until melted and smooth. Season with salt and pepper to taste.
Step 8: Serve the chicken hot, topped generously with the cheddar mustard sauce. Garnish with chopped fresh parsley and extra crushed pretzels if desired.

Tips & Variations

For extra flavor, add a pinch of cayenne pepper to the pretzel coating mixture for a mild kick.
Use panko breadcrumbs instead of pretzels for a different texture and taste.
Try substituting the cheddar cheese with smoked gouda or Monterey Jack for a twist on the sauce.
Make sure not to overcrowd the skillet or baking sheet to ensure even cooking and crispiness.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a 350°F oven to preserve the crust, and warm the sauce slowly on the stovetop, stirring frequently.

How to Serve

The image shows a white plate holding a golden brown, crispy crusted chicken breast cut into three thick slices, placed in the center-left. Behind the sliced chicken, more pieces of the same crispy chicken are arranged in a slightly overlapping manner. To the right side of the plate, a small round bowl filled with a creamy yellow sauce with black pepper specks sits on the plate. Below the sauce bowl, there is a pool of the same sauce spread lightly under a bunch of grilled green asparagus spears arranged diagonally. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the crushed pretzels and flour with gluten-free alternatives such as gluten-free pretzels or crushed gluten-free cereal and a gluten-free flour blend.

Is it better to bake or pan-fry the chicken?

Both methods work well. Baking is easier for a hands-off approach and yields a crispy crust, while pan-frying allows for more control over browning and can be quicker. Choose based on your preference and time available.