Description
A deliciously crispy Pretzel Chicken recipe served with a creamy mustard-cheddar sauce. This easy-to-make dish features boneless chicken breasts coated in crushed pretzels for a crunchy texture, baked to perfection, and paired with a tangy, cheesy sauce that perfectly complements the savory flavors. Ideal for a family dinner served alongside mashed potatoes, roasted veggies, or a fresh salad.
Ingredients
Scale
Chicken & Coating
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt & pepper, to taste
Mustard-Cheddar Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- Pinch of cayenne pepper (optional)
Serving Suggestions
- Fresh parsley, chopped, for garnish
- Lemon wedges
- Mashed potatoes
- Roasted vegetables or salad
Instructions
- Prepare the chicken: Pound the chicken breasts to about ½-inch thick to ensure even cooking and season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Coat the chicken: Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with crushed pretzels. Dip each chicken breast first in flour, shaking off excess, then in the egg wash, and finally press into the pretzel crumbs until thoroughly coated.
- Bake the chicken: Preheat your oven to 400°F (200°C). Arrange the coated chicken breasts on a baking sheet lined with parchment paper or a lightly greased rack. Bake for 20 to 25 minutes until the coating is golden and the chicken is cooked through. Alternatively, you can pan-fry the chicken for 4 to 5 minutes per side until crispy and cooked. Ensure the internal temperature reaches 165°F (74°C).
- Make the mustard-cheddar sauce: In a small saucepan, melt the butter over medium heat. Stir in 2 tablespoons of flour to make a roux, cooking for about 1-2 minutes while stirring constantly. Gradually whisk in the milk and cook until the sauce thickens, about 3-5 minutes. Remove from heat and stir in the shredded sharp cheddar cheese until melted and smooth. Finally, stir in both mustards and add a pinch of cayenne pepper if using for a slight kick.
- Serve: Plate the baked pretzel chicken, generously top with the warm mustard-cheddar sauce, and garnish with chopped fresh parsley and lemon wedges. Serve alongside mashed potatoes, roasted vegetables, or a green salad for a complete meal.
Notes
- For extra crispiness, use crushed pretzel sticks instead of pretzel twists.
- Adjust the cayenne pepper amount in the sauce based on your spice preference or omit for a milder flavor.
- You can prepare the sauce ahead of time and gently reheat before serving.
- Ensure the chicken is pounded evenly to prevent uneven cooking.
- If baking, consider using a wire rack on the baking sheet to keep the crust crunchy all around by allowing air circulation.
