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.
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.