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pretzel chicken recipe - featured image

Pretzel Chicken with Mustard-Cheddar Sauce

  • Author: Leana
  • Total Time: 37 minutes
  • Yield: 4 servings 1x

Description

Crispy, golden pretzel-crusted chicken breasts baked to perfection and served with a creamy, tangy mustard-cheddar sauce. This easy, crowd-pleasing dinner is comfort food with a playful twist and comes together in under 40 minutes.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 2 pounds), pounded to even thickness
  • 2 cups pretzel twists or rods, crushed into fine crumbs (use gluten-free pretzels if needed)
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs
  • 1 tablespoon milk (any kind)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil or melted butter
  • 2 tablespoons unsalted butter (for sauce)
  • 2 tablespoons all-purpose flour (or gluten-free blend, for sauce)
  • 1 cup milk (whole or 2% preferred, any works)
  • 1 1/2 cups sharp cheddar cheese, freshly grated
  • 2 tablespoons Dijon mustard
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon garlic powder (for sauce)
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste (for sauce)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
  2. Pound chicken breasts to about 1/2-inch thickness for even cooking.
  3. Set up three shallow bowls: one with flour, garlic powder, smoked paprika, salt, and black pepper; one with whisked eggs and 1 tablespoon milk; and one with finely crushed pretzel crumbs.
  4. Pat chicken dry. Coat each piece in flour mixture, then dip in egg wash, then press into pretzel crumbs until well coated. Set on prepared baking sheet.
  5. If using a wire rack, place chicken on rack over baking sheet. Otherwise, place directly on parchment. Drizzle or brush each piece with olive oil or melted butter.
  6. Bake for 18-22 minutes, flipping halfway if not using a rack, until golden brown and internal temperature reaches 165°F (74°C). Thicker pieces may need 2-3 extra minutes.
  7. While chicken bakes, make the sauce: Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in 2 tablespoons flour and cook 1-2 minutes until bubbling.
  8. Slowly whisk in 1 cup milk. Cook, whisking often, until slightly thickened, about 3-5 minutes.
  9. Reduce heat to low. Add grated cheddar, whisking until melted and smooth.
  10. Stir in Dijon and yellow mustard, garlic powder, cayenne (if using), and salt and pepper to taste. Adjust seasoning as desired.
  11. Let chicken rest 2-3 minutes before serving. Drizzle with warm mustard-cheddar sauce or serve sauce on the side for dipping.

Notes

For extra crunch, use a wire rack when baking. Press pretzel crumbs firmly onto chicken for best coating. Sauce can be made ahead and reheated gently. For gluten-free, use GF pretzels and flour. For dairy-free, use plant-based cheese, milk, and butter. Leftovers reheat best in oven or air fryer.

  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken breast with sauce
  • Calories: 420
  • Sugar: 2
  • Sodium: 950
  • Fat: 20
  • Saturated Fat: 9
  • Carbohydrates: 28
  • Fiber: 1
  • Protein: 38

Keywords: pretzel chicken, mustard cheddar sauce, baked chicken, easy chicken dinner, comfort food, kid friendly, weeknight meal, crispy chicken, homemade sauce

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Find it online: https://flavorlo.com/pretzel-chicken-recipe-easy-mustard-cheddar-sauce-dinner/