Why You’ll Love This Recipe
This recipe is a delightful twist on traditional breaded chicken. The pretzel coating adds a unique salty crunch that pairs beautifully with the smooth, cheesy sauce. It's an easy weeknight meal that feels indulgent and fancy enough to serve guests. Plus, it’s customizable—use your favorite cheeses or add a kick with some spices!
ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
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4 boneless, skinless chicken breasts
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2 cups crushed pretzels
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½ cup all-purpose flour
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2 large eggs
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¼ cup milk
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Salt and pepper, to taste
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2 tablespoon vegetable oil
For the Cheese Sauce:
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2 tablespoon butter
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2 tablespoon all-purpose flour
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1 cup milk (preferably warm)
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1¼ cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
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Salt and pepper, to taste
directions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Set up a breading station with three bowls: flour, whisked eggs and milk, and crushed pretzels.
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Season chicken with salt and pepper. Dredge in flour, dip in egg mixture, then coat with pretzels.
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Heat oil in a skillet over medium-high. Sear chicken 3–4 minutes per side until golden.
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Transfer to the baking sheet and bake 15–20 minutes, until internal temperature reaches 165°F (74°C).
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While chicken bakes, melt butter in a saucepan over medium heat.
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Whisk in flour and cook 1–2 minutes.
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Gradually add warm milk, whisking until thick and simmering.
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Lower heat and stir in cheese until melted. Season to taste.
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Let chicken rest before plating. Drizzle with cheese sauce and serve.
Servings and timing
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Servings: 4
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Prep Time: 20 minutes
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Cook Time: 25 minutes
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Total Time: 45 minutes
Variations
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Swap cheddar with pepper jack or gouda for a different flavor profile.
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Add a teaspoon of Dijon mustard or garlic powder to the cheese sauce for extra depth.
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Use chicken tenders instead of breasts for faster cooking and kid-friendly portions.
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Add crushed red pepper or smoked paprika for a spicy twist.
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Make it gluten-free with gluten-free pretzels and flour.
storage/reheating
Store leftover chicken and cheese sauce separately in airtight containers in the fridge for up to 3 days. Reheat chicken in a 350°F (175°C) oven until warmed through to retain crispiness. Reheat cheese sauce on the stovetop over low heat, stirring frequently and adding a splash of milk if needed to thin.
FAQs
How do I crush the pretzels?
Place them in a zip-top bag and crush with a rolling pin, or pulse in a food processor for a finer coating.
Can I use chicken thighs instead?
Yes, boneless, skinless thighs work well and offer more flavor, but may require slightly longer baking.
What kind of pretzels should I use?
Use hard pretzel twists or rods. Avoid soft pretzels as they won’t give the right crunch.
Can I make the cheese sauce ahead?
Yes, but reheat gently over low heat with a splash of milk to restore smoothness.
Is there a substitute for flour in the breading?
You can use cornstarch or almond flour for a low-carb option.
Can I air fry the chicken?
Yes, air fry at 375°F (190°C) for 10–12 minutes, flipping halfway, until crispy and cooked through.
What sides pair well with this dish?
Mashed potatoes, roasted vegetables, or a crisp green salad are all excellent choices.
Can I freeze this dish?
Freeze the cooked, un-sauced chicken in an airtight container for up to 2 months. Reheat in the oven.
What cheeses melt best for the sauce?
Cheddar, mozzarella, gouda, and fontina melt well and provide a creamy texture.
How do I keep the pretzel crust from falling off?
Press the pretzels firmly onto the chicken and let it rest a few minutes after coating to help it adhere.
Conclusion
Pretzel-Crusted Chicken with Creamy Cheese Sauce is an irresistible dish that combines crispy, salty, and creamy elements in every bite. Perfect for a comforting dinner or special occasion, this easy-to-make recipe is sure to become a favorite in your rotation.
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