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Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe

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★★★★★

4.7 from 103 reviews

This Pretzel Crusted Chicken with Cheddar Mustard Sauce features juicy chicken breasts coated in a crunchy, flavorful pretzel crust and topped with a rich, tangy cheddar mustard sauce. Perfectly baked or pan-fried, this dish combines savory, smoky, and cheesy elements for a delightful weeknight meal.

Ingredients

Scale

Chicken and Coating

  • 4 boneless, skinless chicken breasts
  • Salt & pepper to taste
  • 1/2 cup flour
  • 2 large eggs
  • 1 tablespoon Dijon mustard (for egg wash)
  • 2 cups crushed pretzels (about 6 ounces)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil or melted butter (for brushing or frying)

Cheddar Mustard Sauce

  • 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 (for garnish)
  • Extra crushed pretzels (optional, for garnish)

Instructions

  1. Prepare Chicken: Pound chicken breasts to an even thickness to ensure uniform cooking. Season both sides with salt and pepper.
  2. Set Up Dredging Stations: Place flour in one shallow bowl, beat eggs with 1 tablespoon Dijon mustard in a second bowl, and mix crushed pretzels with garlic powder and smoked paprika in a third bowl.
  3. Coat the Chicken: Dredge each chicken breast first in flour, shaking off excess, then dip in the egg and mustard mixture, and finally press into the pretzel mixture until thoroughly coated.
  4. Choose Cooking Method – Baking: Preheat oven to 400°F (200°C). Place coated chicken breasts on a lined baking sheet and brush tops with olive oil or melted butter. Bake for 20–25 minutes, flipping halfway through, until crust is golden and chicken reaches an internal temperature of 165°F.
  5. Choose Cooking Method – Pan-frying: Heat olive oil or butter in a skillet over medium heat. Cook chicken 5–6 minutes per side until golden brown and internal temperature reaches 165°F.
  6. Make Cheddar Mustard Sauce: In a saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook briefly to form a roux. Gradually whisk in milk, continuing to cook and stir until the sauce thickens.
  7. Finish Sauce: Stir in Dijon and yellow mustard, then reduce heat to low. Add shredded cheddar cheese and stir until melted and smooth. Season with salt and pepper to taste.
  8. Serve: Plate the cooked pretzel crusted chicken breasts hot. Spoon the cheddar mustard sauce on top. Garnish with chopped fresh parsley and additional crushed pretzels if desired for extra texture and flavor.

Notes

  • Pounding the chicken ensures even cooking and tender results.
  • The Dijon mustard in the egg wash helps the pretzel coating stick better.
  • Both baking and pan-frying methods achieve a crispy crust; choose based on your preference.
  • Use whole milk or 2% milk for a creamier sauce; skim milk may produce a thinner sauce.
  • Feel free to substitute pretzels with seasoned breadcrumbs if pretzels are unavailable.
  • Check internal temperature with a meat thermometer to ensure chicken is fully cooked (165°F).
  • Use sharp cheddar for the best flavor impact in the sauce.

Keywords: pretzel crusted chicken, cheddar mustard sauce, crunchy chicken, baked chicken recipe, pan-fried chicken, easy dinner, crispy chicken breast

Find it online: https://delishfamilyrecipe.com/pretzel-crusted-chicken-with-cheddar-mustard-sauce-recipe/