Pretzel Chicken with Mustard-Cheddar Sauce Recipe
Pretzel Chicken with Mustard-Cheddar Sauce is a delightful recipe featuring crispy pretzel-coated chicken breasts baked to perfection and served with a creamy, tangy mustard-cheddar sauce. This dish combines savory flavors with a crunchy texture, making it an ultimate comfort meal perfect for any dinner occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 2 cups coarsely crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Mustard-Cheddar Sauce
- ½ cup shredded cheddar cheese
- ½ cup milk
- 1 cup prepared mustard-cheddar sauce (recipe below)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Preheat Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Prepare Chicken: Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder to infuse flavor.
- Set Up Breading Station: Arrange three separate bowls: one with all-purpose flour, another with beaten eggs mixed with Dijon mustard, and the third with coarsely crushed pretzels.
- Bread Chicken: Dip each seasoned chicken breast first into the flour, ensuring full coverage. Then dip into the egg mixture, letting excess drip off, followed by pressing the chicken into the crushed pretzels so they stick well, forming a crunchy crust.
- Bake Chicken: Place the breaded chicken breasts onto the prepared baking sheet. Bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C) and the coating is golden brown and crispy.
- Prepare Mustard-Cheddar Sauce: While the chicken bakes, combine milk, Dijon mustard, and Worcestershire sauce in a small saucepan over medium heat. Stir often until warmed through.
- Add Cheese: Gradually add shredded cheddar cheese to the warm mixture, stirring continuously until the cheese melts completely into a smooth sauce. Season with salt and pepper to taste, then remove from heat.
- Serve: Allow the baked chicken to rest for a few minutes after removal from the oven. Serve with the warm mustard-cheddar sauce drizzled over or on the side for dipping.
Notes
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Coarsely crushed pretzels provide a better crunchy texture compared to finely crushed ones.
- Use parchment paper on your baking sheet for easier cleanup and to avoid sticking.
- You can substitute the Dijon mustard in the egg wash with whole grain mustard for added texture.
- Let the chicken rest after baking to retain juices and ensure moist meat.
