Pretzel Chicken with Mustard Cheddar Sauce
A comforting and crispy baked chicken dish with a crunchy pretzel crust and tangy mustard cheddar sauce that's perfect for family dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1 1/2 pounds), pounded to an even thickness
- 1 cup crushed pretzels, coarse crumbs provides the signature crunch
- 1/2 cup panko breadcrumbs adds extra texture
- 1/2 cup grated sharp cheddar cheese for savory depth
- 1 teaspoon smoked paprika adds a gentle smoky note
- 1 teaspoon garlic powder
- to taste salt and freshly ground black pepper
- 2 large eggs, beaten to help the crust adhere
- 2 tablespoons Dijon mustard binds and flavors the crust
- 1 tablespoon olive oil for brushing before baking
For the Mustard Cheddar Sauce
- 1 cup milk (or unsweetened almond milk for a lighter option)
- 1 cup sharp cheddar, shredded meltable and bold
- 2 tablespoons Dijon mustard tangy backbone
- 1 tablespoon butter
- 1 tablespoon all-purpose flour thickens the sauce
- a pinch cayenne (optional) for warmth
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.
- Place pretzels in a zip-top bag and crush with a rolling pin until you have coarse crumbs. Combine crushed pretzels, panko, cheddar, smoked paprika, garlic powder, salt, and pepper in a shallow bowl.
- In another bowl, whisk the eggs with the Dijon mustard until smooth.
- Pat chicken dry and pound to an even thickness (about 1/2 inch). Dip each piece into the egg mixture, letting excess drip off, then press firmly into the pretzel mixture until well coated.
Baking
- Place the coated chicken on the prepared baking sheet and brush each piece lightly with olive oil.
- Bake for 18–22 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the crust is golden and crisp.
Making the Sauce
- While the chicken bakes, make the mustard cheddar sauce: melt butter in a small saucepan over medium heat. Stir in flour and cook 1 minute.
- Gradually whisk in milk, bringing to a gentle simmer until slightly thickened. Remove from heat and whisk in cheddar and Dijon until smooth. Season to taste with salt, pepper, and a pinch of cayenne if using.
Serving
- Plate the chicken and spoon generous ribbons of mustard cheddar sauce over each piece. Serve immediately.
Notes
For a gluten-free option, use gluten-free pretzels and flour. Leftovers can be stored for up to 3 days and reheat well in the oven.