Pretzel Chicken Mustard Cheddar (Print-Friendly Version)
Crunchy pretzel-coated chicken paired with a smooth mustard-cheddar sauce for a flavorful meal.
# Ingredients:
→ Chicken and Breading
01 -
4 boneless, skinless chicken breasts
02 -
1 cup all-purpose flour
03 -
2 large eggs
04 -
2 cups coarsely crushed pretzels
05 -
1 tablespoon Dijon mustard
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
Salt and pepper, to taste
→ Mustard-Cheddar Sauce
09 -
1/2 cup shredded cheddar cheese
10 -
1/2 cup milk
11 -
2 tablespoons Dijon mustard
12 -
1 tablespoon Worcestershire sauce
13 -
Salt and pepper, to taste
# Steps:
01 -
Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 -
Season chicken breasts on both sides with salt, pepper, garlic powder, and onion powder.
03 -
Set up three separate bowls: one with flour, one with beaten eggs mixed with 1 tablespoon Dijon mustard, and one with crushed pretzels.
04 -
Dredge each chicken breast in flour until fully coated, then dip into the egg mixture, allowing excess to drip off. Press into crushed pretzels to form a crust.
05 -
Arrange the coated chicken breasts on the prepared baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F and the crust is golden brown.
06 -
While chicken bakes, combine milk, Dijon mustard, and Worcestershire sauce in a small saucepan over medium heat. Stir until warm.
07 -
Gradually add shredded cheddar cheese to the warm mixture, stirring until melted and smooth. Season with salt and pepper to taste, then remove from heat.
08 -
Remove chicken from oven and rest for a few minutes. Serve with mustard-cheddar sauce drizzled on top.
# Notes & Tips:
01 -
Allow chicken to rest before serving to retain juices and enhance flavor.
02 -
Use an oven thermometer to ensure precise baking temperature.
03 -
Substitute gluten-free flour and pretzels to adapt for gluten sensitivities.
04 -
For a dairy-free variation, use plant-based milk and dairy-free cheese.