Description
Crispy, golden-brown chicken coated in crushed pretzels and baked to perfection, then topped with a rich, tangy mustard-cheddar sauce — a flavorful twist on comfort food that’s both crunchy and creamy.
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels (about 5–6 ounces)
- ½ cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil or melted butter (for drizzling)
- For the Mustard-Cheddar Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- ½ cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 cup shredded sharp cheddar cheese
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Place crushed pretzels in one shallow bowl. In another, whisk eggs and milk. In a third, mix flour, garlic powder, paprika, salt, and pepper.
- Pat chicken breasts dry with paper towels. Dredge each piece first in the flour mixture, then dip in the egg wash, and finally coat thoroughly with crushed pretzels, pressing gently to adhere.
- Place chicken on the prepared baking sheet and drizzle lightly with olive oil or melted butter.
- Bake for 20–25 minutes (depending on thickness), flipping halfway through, until golden brown and cooked through (internal temperature 165°F / 74°C).
- Make the Sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk and chicken broth until smooth. Continue cooking for 3–4 minutes until thickened.
- Stir in Dijon mustard, whole-grain mustard, and shredded cheddar cheese. Season with salt and pepper to taste.
- Once the chicken is done, drizzle the mustard-cheddar sauce over the top or serve on the side for dipping. Garnish with parsley.
Notes
- For extra crunch, use honey mustard–flavored pretzels for coating.
- The mustard-cheddar sauce also pairs well with roasted vegetables or potatoes.
- If desired, fry the chicken in oil instead of baking for an ultra-crispy crust.
- Leftover sauce can be refrigerated for up to 3 days — reheat gently before serving.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baked
- Cuisine: American