Introduction

Oh, friends, do you ever crave a meal that feels like a warm hug, a little bit fancy but oh-so-easy to make? I’m talking about that kind of dinner that makes your kitchen smell amazing and brings smiles to everyone’s faces. Well, get ready, because I’ve got a recipe that’s going to do just that! This Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce is one of those dishes that I just love, and I know you will too. It’s got that satisfying crunch from the pretzels, perfectly tender chicken, all drizzled with a dreamy, tangy sauce that’s pure comfort. Plus, it’s surprisingly simple, making it perfect for a weeknight treat or even a casual get-together.

Why You’ll Love This Recipe

Fast: You can have this on the table in under an hour, which is music to my ears on a busy day!
Easy: No fancy techniques here, just simple steps that anyone can follow.
Giftable: Imagine making a batch of this and sharing it with neighbors or friends. They’ll be so impressed!
Crowd-pleasing: Seriously, who doesn’t love crispy chicken with a delicious sauce? It’s a guaranteed hit with kids and adults alike.

Ingredients

Let’s gather up our goodies! Don’t worry, these are all super accessible.

For the Chicken:

4 boneless, skinless chicken breasts: Our star of the show! You can use thighs too if you prefer.
2 cups pretzels, crushed: The secret to that amazing crunch! I like to use classic salted pretzels, but feel free to experiment with different flavors. Just pop them in a zip-top bag and give them a good bash with a rolling pin or a sturdy glass.
½ cup all-purpose flour: This helps the egg mixture stick to the chicken.
2 large eggs: Our binder!
¼ cup milk: Makes the egg wash a little thinner and helps it coat the chicken evenly.
Salt and pepper, to taste: For a little seasoning magic.
2 tablespoons vegetable oil: For that beautiful golden sear.

For the Mustard Cheddar Sauce:

2 tablespoons butter: The base for our creamy sauce.
2 tablespoons all-purpose flour: To thicken our sauce into a glorious consistency.
1 cup milk: Whole milk makes it extra creamy, but 2% works too!
1 cup sharp cheddar cheese, shredded: Because cheese makes everything better, right? Sharp cheddar gives a lovely tangy flavor.
2 tablespoons Dijon mustard: This is what gives our sauce its delightful zing and depth.
Salt and pepper, to taste: Just to make sure all those flavors sing.

How to Make It

Alright, let’s get cooking! Tie on your apron, put on some good tunes, and let’s create some magic.

Preheat your oven: Get that oven going to 400°F (200°C). You want it nice and hot for baking the chicken to perfection.
Prep your dredging stations: This is where the fun begins!
- Grab a shallow dish and pour in your crushed pretzels.
- In another shallow dish, whisk together the eggs and milk until they’re well combined.
- In a third shallow dish, add your all-purpose flour and season it generously with salt and pepper. Give it a little mix.
Coat the chicken: Now for the crispy coating!
- Take one chicken breast and dredge it in the seasoned flour, making sure to coat all sides. Gently shake off any excess flour.
- Next, dip the floured chicken into the egg and milk mixture, letting any extra drip off.
- Finally, press that beautiful chicken breast into the crushed pretzels, really coating both sides well. I like to give them a little pat to make sure the pretzels stick nicely. Repeat this process for all your chicken breasts.
Sear the chicken: Heat the vegetable oil in an oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the pretzel-crusted chicken breasts in the skillet. Sear them for about 2-3 minutes per side until they’re a gorgeous golden brown. This step is key for that extra crispy exterior!
Bake to perfection: Transfer the skillet (careful, it’s hot!) directly into your preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches a safe 165°F (74°C). You can check this with a meat thermometer if you have one.
Whip up the sauce: While the chicken is doing its thing in the oven, let’s make that luscious sauce!
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the all-purpose flour. Cook and stir constantly for about 1 minute. This is called making a roux, and it’s the secret to a smooth, thick sauce.
- Slowly, and I mean slowly, whisk in the milk. Keep stirring as the sauce begins to bubble and thicken. This usually takes a few minutes.
- Once the sauce is nice and thick, remove the saucepan from the heat. Stir in the shredded cheddar cheese and Dijon mustard until the cheese is completely melted and the sauce is wonderfully smooth and creamy.
- Taste your sauce and season with salt and pepper as needed. You might be tempted to just eat it with a spoon – I won’t judge!
Serve and enjoy! Once the chicken is done baking, take the skillet out of the oven. Plate up your beautiful, crispy chicken and generously drizzle that amazing creamy mustard cheddar sauce over the top. Oh, it’s a masterpiece!

Substitutions & Additions

Feeling adventurous? Or maybe you need to swap something out? Here are a few ideas:

Pretzel Varieties: If you don’t have plain pretzels, try honey mustard pretzels for an extra flavor boost!
Cheese Power: Feel free to mix in other cheeses with the cheddar, like Monterey Jack for extra meltiness or a bit of Gruyere for a nutty flavor.
Mustard Magic: If Dijon isn’t your jam, a good quality yellow mustard or even a spicy brown mustard can work in a pinch, though the flavor profile will change slightly.
Herbaceous Notes: You can add a pinch of dried herbs like thyme or rosemary to the flour mixture for the chicken, or stir some fresh chives or parsley into the finished sauce for a pop of freshness.
Spice It Up: A pinch of cayenne pepper in the sauce or a dash of hot sauce can add a lovely little kick.

Tips for Success

A few little pointers to make sure your Pretzel-Crusted Chicken is absolutely flawless!

Crush those pretzels well: Make sure your pretzel crumbs are fairly uniform. Too big, and they might fall off; too fine, and you lose that great texture.
Don’t overcrowd the skillet: When searing, give the chicken pieces enough space. Overcrowding will steam the chicken instead of searing it, and you won’t get that lovely crispness. Cook in batches if needed.
Check for doneness: The internal temperature is your best friend for perfectly cooked chicken. No one likes dry chicken!
Sauce Consistency: If your sauce is too thick, whisk in a little more milk, a tablespoon at a time, until it’s just right. If it’s too thin, you can let it simmer gently for another minute or two while stirring, or make a quick slurry of cornstarch and water (1 tsp cornstarch to 2 tsp water) and whisk that in until thickened.
Prep Ahead: You can crush your pretzels and mix your seasoned flour a day in advance. Store them in airtight containers.

How to Store It

Leftovers? Lucky you! This chicken is still delicious the next day.

Store any leftover pretzel-crusted chicken and sauce in separate airtight containers in the refrigerator. The chicken should stay good for about 3-4 days. The sauce will also last for about the same amount of time. Reheat gently in the oven or on the stovetop to retain as much crispiness as possible. Microwaving can make the crust a bit soggy, so I try to avoid it if I can.

FAQs

Got questions? I’ve got answers!

Can I make this gluten-free?

Yes! You can easily make this gluten-free by using gluten-free pretzels (many brands are available!) and a gluten-free all-purpose flour blend for both the chicken coating and the sauce roux.

Can I bake the chicken without searing it first?

You can, but you’ll miss out on that wonderful golden-brown, crispy crust that searing provides. The searing step really adds a fantastic texture and flavor dimension. I highly recommend it!

What can I serve with this chicken?

This chicken is super versatile! It’s fantastic with mashed potatoes, roasted vegetables like broccoli or green beans, a simple side salad, or even some rice pilaf. The creamy sauce complements so many side dishes!

Pretzel-Crusted Chicken Perfection: A Creamy Mustard Cheddar Dream!

This Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce offers a satisfying crunch from crushed pretzels, perfectly tender chicken, and a dreamy, tangy sauce. It's a simple, crowd-pleasing dish perfect for weeknights or casual gatherings.

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Prep Time 20

Cook Time 25

Servings 4

Equipment

oven-safe skillet For searing and baking the chicken.
Shallow dishes Three for dredging the chicken.
Medium saucepan For making the sauce.
Whisk For the sauce and egg wash.
Meat thermometer Optional, for checking chicken doneness.
Rolling Pin Or a sturdy glass for crushing pretzels.
zip-top bag For crushing pretzels.

Ingredients

For the Chicken

4 boneless, skinless chicken breasts Can use thighs if preferred.
2 cups pretzels, crushed Classic salted pretzels recommended; other flavors can be used.
0.5 cup all-purpose flour For coating the chicken.
2 large eggs For the egg wash.
0.25 cup milk For the egg wash.
salt and pepper To taste, for seasoning the flour.
2 tablespoons vegetable oil For searing.

For the Mustard Cheddar Sauce

2 tablespoons butter For the sauce base.
2 tablespoons all-purpose flour To thicken the sauce.
1 cup milk Whole milk recommended for creaminess.
1 cup sharp cheddar cheese, shredded For tangy flavor.
2 tablespoons Dijon mustard For zing and depth.
salt and pepper To taste, for seasoning the sauce.

Instructions

Preheat your oven to 400°F (200°C).
Set up three shallow dishes: one with crushed pretzels, one with whisked eggs and milk, and one with flour seasoned with salt and pepper.
4 boneless, skinless chicken breasts
Dredge each chicken breast first in the seasoned flour, then in the egg mixture, and finally coat thoroughly with crushed pretzels, pressing to adhere.
4 boneless, skinless chicken breasts
Heat vegetable oil in an oven-safe skillet over medium-high heat. Sear the pretzel-crusted chicken for 2-3 minutes per side until golden brown.
4 boneless, skinless chicken breasts
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
4 boneless, skinless chicken breasts
While the chicken bakes, prepare the sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to make a roux.
4 boneless, skinless chicken breasts
Slowly whisk in milk, stirring constantly until the sauce bubbles and thickens.
4 boneless, skinless chicken breasts
Remove from heat. Stir in shredded cheddar cheese and Dijon mustard until smooth and creamy. Season with salt and pepper to taste.
4 boneless, skinless chicken breasts
Serve the baked chicken drizzled generously with the creamy mustard cheddar sauce.
4 boneless, skinless chicken breasts

Notes

For gluten-free, use gluten-free pretzels and all-purpose flour blend. Searing before baking is recommended for a crispy crust. This dish pairs well with mashed potatoes, roasted vegetables, or salad.