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Pretzel chicken with mustard cheddar sauce on white plate with roasted vegetables

Pretzel Chicken with Mustard-Cheddar Sauce

Crispy pretzel-crusted chicken breasts served with a creamy, tangy mustard-cheddar sauce. A fun twist on breaded chicken that's perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts pounded to even ¾-inch thickness
  • 2 cups pretzels coarsely crushed (about 6-7 oz, crushed into quarter-sized pieces)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon Dijon mustard for egg mixture
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste
  • ½ cup shredded cheddar cheese sharp cheddar recommended for sauce
  • ½ cup milk for sauce
  • 2 tablespoons Dijon mustard for sauce
  • 1 tablespoon Worcestershire sauce

Equipment

  • Baking sheet
  • Parchment paper
  • 3 shallow mixing bowls
  • Meat thermometer
  • Small saucepan
  • Whisk
  • Meat mallet

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. If chicken breasts are thick or uneven, pound them to an even ¾-inch thickness using a meat mallet. Pat the chicken breasts dry with paper towels, then season both sides with salt, pepper, garlic powder, and onion powder.
  3. Arrange three shallow bowls in a row for your breading assembly line. Place flour in the first bowl, whisk together eggs and 1 tablespoon Dijon mustard in the second bowl, and add crushed pretzels to the third bowl.
  4. Coat each chicken breast by dredging first in flour and shaking off excess, then dipping in egg mixture and letting extra drip off, and finally pressing firmly into pretzel crumbs to coat all sides generously.
  5. Arrange the coated chicken on the prepared baking sheet, leaving at least 1 inch of space between each piece. Bake for 25-30 minutes, checking internal temperature in the thickest part of each breast until it reaches 165°F and the crust is golden brown.
  6. During the last 10 minutes of baking time, prepare the sauce. In a small saucepan over medium heat, combine milk, 2 tablespoons Dijon mustard, and Worcestershire sauce. Stir frequently as it warms.
  7. Once the sauce mixture is hot but not boiling, reduce heat to low and gradually add shredded cheddar cheese. Stir continuously until cheese melts completely and sauce becomes smooth. Season with salt and pepper, then remove from heat. If sauce thickens too much, whisk in a tablespoon of milk.
  8. Remove chicken from oven and let rest for 3-4 minutes before serving. Drizzle with mustard-cheddar sauce and serve immediately.

Notes

For crispier coating, place chicken on a wire rack over the baking sheet instead of directly on the pan. The sauce can be made up to 2 days ahead and reheated gently on the stovetop. If sauce thickens too much, whisk in a tablespoon of milk. You can bread the chicken up to 4 hours in advance and refrigerate uncovered on the baking sheet before baking. Leftover chicken stores well for 3-4 days in the refrigerator below 40°F. For best reheating results, use oven at 375°F for 10-12 minutes on a wire rack.