Description
Crispy pretzel-crusted chicken breasts served with a creamy, tangy mustard cheddar sauce. Golden, flavorful, and easy to prepare, perfect for weeknight dinners or entertaining guests.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- 2 cups coarsely crushed pretzels
- ½ cup shredded cheddar cheese
- ½ cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoons olive oil
- Mustard Cheddar Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C) and lightly grease or line a baking sheet.
- Pound chicken breasts to even thickness (about ½ inch) between plastic wrap.
- Prepare three shallow bowls: flour, egg + milk, pretzel mixture (pretzels, cheddar, garlic powder, onion powder, paprika, salt, pepper).
- Dredge each chicken breast in flour, dip in egg mixture, then press into pretzel mixture evenly.
- Place coated chicken on prepared baking sheet and drizzle with olive oil.
- Bake 22–25 minutes until internal temperature reaches 165°F (74°C) and coating is golden brown.
- For the sauce: In a medium saucepan, melt butter over medium heat, whisk in flour 1–2 minutes until lightly golden.
- Gradually whisk in milk, cook 3–4 minutes until thickened.
- Stir in cheddar, Dijon mustard, whole grain mustard, salt, and pepper until smooth.
- Serve baked pretzel chicken hot with mustard cheddar sauce on top or on the side for dipping.
Notes
- For spicier chicken, add ¼ tsp cayenne to the pretzel mixture or 1 tsp hot sauce to the sauce.
- Substitute white cheddar or Colby cheese for a different flavor.
- Add 1 tbsp honey to sauce for a sweeter contrast.
- Use chicken tenders for a lighter option; reduce baking time to 15–18 minutes.
- Air fryer option: 375°F (190°C) for 15–18 minutes, flipping halfway through.
- Store leftover chicken in airtight container up to 3 days; sauce stored separately.
- Reheat chicken in 350°F oven 10–15 minutes to maintain crispiness; reheat sauce gently with a splash of milk.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 580
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 48 g
- Cholesterol: 160 mg
