Pretzel Chicken with Mustard-Cheddar Sauce
Crispy baked chicken coated in pretzel crumbs, served with a creamy mustard-cheddar sauce, making it a perfect weeknight dinner that's both fun and comforting.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Can slice horizontally for even cooking.
- 1 cup pretzel crumbs Any plain, salted pretzel works.
- 1/4 cup all-purpose flour Can use a gluten-free blend if needed.
- 2 pieces eggs, beaten
- 2 tablespoons butter For the sauce.
For the Sauce
- 1 cup shredded cheddar cheese Sharp cheddar recommended for bold flavor.
- 1/2 cup milk Whole or 2% milk are ideal.
- 2 tablespoons Dijon mustard Can use yellow mustard for a milder flavor.
- 1 tablespoon chopped fresh parsley Optional, for garnish.
- Salt and pepper to taste
Instructions
Preparation
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season chicken breasts with salt and pepper. Optional: slice thick breasts horizontally for even cooking.
- Set up a breading station with flour, beaten eggs, and pretzel crumbs in separate shallow dishes.
- Dredge chicken in flour, dip in egg, then coat with pretzel crumbs, pressing gently to adhere.
- Place the breaded chicken on the prepared baking sheet.
Cooking
- Bake for 25–30 minutes or until the chicken is cooked through and the crust is golden-brown.
- While the chicken bakes, melt butter in a saucepan over medium heat.
- Whisk in Dijon mustard and milk, cooking until thickened (about 5 minutes).
- Remove from heat and stir in cheddar cheese until melted and smooth.
Serving
- Serve the baked pretzel-crusted chicken with the creamy mustard-cheddar sauce, garnished with fresh parsley.
Notes
For meal prep, crush pretzels and shred cheese in advance. Store leftovers in separate airtight containers.