Pretzel Chicken with Mustard Cheddar Sauce
A comforting and festive dish with a crunchy pretzel crust and creamy mustard cheddar sauce, perfect for weeknight dinners and family gatherings.
Ingredients
Chicken & Coating
- 4 pieces boneless, skinless chicken breasts about 1 1/2 to 2 pounds; pound slightly if uneven
- 2 cups crushed pretzels use salted soft or hard pretzels
- 1/2 cup panko breadcrumbs adds extra lift and crunch; use gluten-free if needed
- 1 teaspoon garlic powder deepens savory notes
- 1 teaspoon smoked paprika optional for a gentle warmth
- to taste salt and black pepper
- 2 large eggs beaten for egg wash
- 2 tablespoons Dijon mustard helps crust stick and adds tang
- 2 tablespoons olive oil or melted butter to brush on chicken for extra browning
Mustard Cheddar Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk whole or 2 percent; use unsweetened oat milk for dairy-free
- 1 cup sharp cheddar, finely shredded nutritional yeast can be used for dairy-free option
- 1 to 2 tablespoons whole grain mustard adjust for tang
- a pinch cayenne or a dash of hot sauce optional for a little lift
- to taste salt
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and set a rack on top if you have one.
- Place the pretzels and panko in a food processor and pulse until coarse crumbs. Stir in garlic powder, smoked paprika, salt, and pepper.
- In a shallow bowl, beat the eggs with the Dijon mustard until smooth. In another dish, spread the pretzel crumb mixture. Dip each chicken breast into the egg wash and then press firmly into the pretzel crumbs.
- Place chicken on the prepared rack or baking sheet. Lightly brush the tops with olive oil or melted butter.
Cooking
- Bake for 18–25 minutes, until the internal temperature reaches 165°F (74°C) and the crust is crunchy.
- While the chicken bakes, make the mustard cheddar sauce: melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the milk until smooth, then simmer until slightly thickened. Stir in the cheddar until melted, whisk in mustard and cayenne, and season with salt.
- Remove chicken from the oven and let rest for 3 minutes before serving. Drizzle the mustard cheddar sauce over the top.
Notes
For lighter options, use Greek yogurt in the sauce or swap chicken breasts for thighs. Leftovers can be refrigerated for 3 days, and sauce can be made ahead.