Pretzel Chicken with Mustard-Cheddar Sauce
This Pretzel Chicken with Mustard-Cheddar Sauce combines crispy, golden pretzel-crusted chicken breasts with a creamy, tangy cheddar and mustard sauce. It’s a crowd-pleasing dish that balances texture and flavor while remaining affordable and easy to prepare.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels (about 5 ounces)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil or vegetable oil
Mustard-Cheddar Sauce:
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 2 tablespoons Dijon mustard
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
Instructions
- Crush pretzels into coarse pieces and place in a shallow dish.
- In another dish, mix flour, garlic powder, paprika, salt, and pepper.
- Beat eggs in a separate bowl until smooth.
- Pat chicken breasts dry. Dredge each in seasoned flour, then dip in eggs, and press into crushed pretzels to coat evenly.
- Heat oil in a skillet over medium heat. Cook chicken breasts 5-6 minutes per side until golden and cooked through (internal temp 165°F). Adjust heat to avoid burning.
- For the sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk until thickened. Reduce heat and stir in shredded cheddar cheese and Dijon mustard until smooth.
- Serve chicken topped with mustard-cheddar sauce or sauce on the side. Garnish as desired.
Notes
Use turkey bacon bits for added flavor and texture in the sauce if desired.
Substitute chicken thighs if preferred, adjusting cooking time.
For gluten-free, use gluten-free pretzels and flour.
Leftovers keep well refrigerated for 3 days; reheat gently.