Savory Pretzel Chicken with Mustard-Cheddar Sauce Recipe

Introduction

Enjoy a delightful twist on chicken with this Savory Pretzel Chicken served alongside a creamy, tangy mustard-cheddar sauce. Crisp pretzel coating and flavorful sauce make it a perfect meal for any night of the week.

Ingredients

• 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
• ½ cup shredded cheddar cheese
• ½ cup milk

Mustard-Cheddar Sauce Ingredients:

• ½ cup shredded cheddar cheese
• ½ cup milk
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Season the chicken breasts on both sides with salt, pepper, garlic powder, and onion powder.
2. Step 2: Prepare three separate bowls: one with the flour, one with beaten eggs mixed with 1 tablespoon Dijon mustard, and one with the crushed pretzels.
3. Step 3: Coat each chicken breast by first dredging in the flour, then dipping into the egg mixture, and finally pressing firmly into the crushed pretzels to fully coat.
4. Step 4: Place the coated chicken breasts on a baking sheet and bake for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. Step 5: While the chicken bakes, prepare the mustard-cheddar sauce. In a saucepan, heat ½ cup milk over medium heat until warm. Stir in ½ cup shredded cheddar cheese until melted and smooth.
6. Step 6: Add 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, and season with salt and pepper. Stir thoroughly until all ingredients are combined and heated through.
7. Step 7: Serve the baked pretzel chicken hot, drizzled generously with the mustard-cheddar sauce.

Tips & Variations

• Use thick pretzels for a crunchier coating that holds up well during baking.
• Adjust the amount of Dijon mustard in the sauce to suit your preferred tanginess level.
• For a spicier kick, add a pinch of cayenne pepper to the pretzel coating mixture.
• Swap Worcestershire sauce with a splash of soy sauce for a different depth of flavor in the sauce.
• Serve with steamed vegetables or a fresh salad for a balanced meal.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a preheated oven at 350°F (175°C) to maintain crispiness. Warm the sauce on the stove over low heat, stirring occasionally before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used as a substitute. Adjust the cooking time slightly, as thighs may take a bit longer to reach the proper internal temperature.

Is there a gluten-free option for the pretzel coating?

You can use gluten-free crushed pretzels and gluten-free flour substitutes to make this recipe suitable for gluten-free diets.

Savory Pretzel Chicken with Mustard-Cheddar Sauce Recipe

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★★★★★

4.9 from 52 reviews

Savory Pretzel Chicken with Mustard-Cheddar Sauce Delight is a crispy, flavorful main dish featuring boneless, skinless chicken breasts coated in crushed pretzels and baked to perfection. Paired with a creamy mustard-cheddar sauce, this dish combines a satisfying crunch with tangy, cheesy goodness—perfect for an easy yet impressive weeknight dinner.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

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Chicken 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
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Instructions

1. Prepare Oven and Season Chicken: Preheat your oven to 375°F (190°C). Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder for balanced flavor.
2. Set Up Coating Stations: Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs mixed with 1 tablespoon Dijon mustard, and one with the coarsely crushed pretzels to create the crunchy crust.
3. Coat Chicken: Dredge each seasoned chicken breast first in the flour, shaking off any excess. Next, dip it into the egg and mustard mixture ensuring full coverage, then press firmly into the crushed pretzels so they adhere well to the surface.
4. Bake Chicken: Place the coated chicken breasts on a baking sheet lined with parchment paper or a lightly greased rack. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the pretzel crust turns golden and crispy.
5. Make Mustard-Cheddar Sauce: While the chicken bakes, heat ½ cup milk over medium heat in a saucepan until warm but not boiling. Stir in ½ cup shredded cheddar cheese until fully melted and smooth. Add 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, and salt and pepper to taste. Stir continuously until the sauce is creamy and well combined.
6. Serve: Plate the baked pretzel-crusted chicken breasts and generously drizzle the warm mustard-cheddar sauce over the top. Serve immediately for the best texture and flavor.

Notes

• Use thick pretzels for a better crunch and more substantial crust.
• Check that the internal temperature of chicken reaches 165°F (74°C) to ensure it is fully cooked and safe to eat.
• Adjust the amount of Dijon mustard in the sauce according to your taste preference if you prefer a milder or stronger mustard flavor.

Keywords: Pretzel crusted chicken, Mustard cheddar sauce, Baked chicken breasts, Crunchy chicken recipe, Easy weeknight dinner