Pretzel Chicken with Mustard-Cheddar Sauce

Why You’ll Love This Recipe

This recipe is a delightful twist on classic fried chicken. The pretzel crust adds a crispy, salty crunch, while the tender chicken inside remains juicy and perfectly cooked. Paired with the creamy, tangy mustard-cheddar sauce, every bite delivers a mouthful of comfort. The combination of crispy, salty, and cheesy flavors will satisfy both kids and adults alike, making it a fantastic family dinner option. Plus, it’s easy to prepare and cooks relatively quickly, making it a perfect choice for a delicious homemade meal!

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts

• 2 cups crushed pretzels

• ½ cup all-purpose flour

• 2 large eggs

• ¼ cup milk

• Salt and pepper, to taste

• 2 tablespoon vegetable oil

For the Mustard-Cheddar Sauce:

• 2 tablespoon butter

• 2 tablespoon all-purpose flour

• 1 cup milk

• 1 cup shredded cheddar cheese

• 2 tablespoon Dijon mustard

• Salt and pepper, to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Coating:
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
   Place the crushed pretzels in one shallow bowl, flour in another, and whisk the eggs with milk in a third bowl.

2. Coat the Chicken:
   Season the chicken breasts with salt and pepper.
   Dredge each chicken breast in the flour, shaking off any excess.
   Dip into the egg mixture, then press firmly into the crushed pretzels, coating all sides evenly.

3. Cook the Chicken:
   In a large skillet, heat vegetable oil over medium-high heat.
   Sear the coated chicken breasts for 3–4 minutes per side, or until golden brown.
   Transfer the chicken to the prepared baking sheet and bake for 15–20 minutes, or until fully cooked (internal temp should reach 165°F / 74°C).

4. Make the Mustard-Cheddar Sauce:
   In a medium saucepan, melt butter over medium heat.
   Whisk in flour and cook for 1–2 minutes until slightly browned and bubbling.
   Gradually whisk in milk, stirring constantly until the mixture thickens and simmers.
   Reduce heat to low and stir in shredded cheddar until fully melted.
   Mix in Dijon mustard and season with salt and pepper to taste.

5. Serve:
   Let the chicken rest for a few minutes out of the oven.
   Serve hot, drizzled generously with the mustard-cheddar sauce. Optionally, serve with a side of roasted veggies or mashed potatoes.

Servings and Timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 25 minutes

Variations

• Add herbs to the crust: You can mix in dried herbs like thyme or rosemary into the crushed pretzels for an extra layer of flavor.

• Spicy kick: If you like heat, add a dash of cayenne pepper to the mustard-cheddar sauce or sprinkle some red pepper flakes over the chicken before baking.

• Gluten-free option: Use gluten-free pretzels and flour to make this dish suitable for those with gluten sensitivities.

• Cheese variation: Swap out cheddar for other melting cheeses like gouda, mozzarella, or Monterey Jack for a different flavor profile.

Storage/Reheating

• Storage: Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the chicken in the oven at 350°F (175°C) for 10–15 minutes, or until heated through. Reheat the mustard-cheddar sauce in a saucepan over low heat, stirring occasionally.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs would work just as well. They will have a slightly richer flavor and stay juicier due to their higher fat content.

2. Can I make this recipe ahead of time?

Yes, you can bread and sear the chicken in advance, then store it in the fridge. When ready to serve, bake it in the oven until fully cooked. Prepare the sauce fresh to maintain its creamy texture.

3. Can I use pre-made pretzel crumbs?

Absolutely! If you don’t want to crush your own pretzels, store-bought pretzel crumbs or pretzel panko can be used as a quick substitute.

4. Can I freeze the chicken for later?

Yes, you can freeze the breaded chicken before cooking. Place the breaded chicken on a baking sheet to freeze, then transfer to a freezer bag or airtight container. When ready to cook, bake from frozen, adding extra time in the oven to ensure it reaches an internal temperature of 165°F (74°C).

5. Is there a way to make the sauce dairy-free?

Yes, you can substitute the butter with dairy-free margarine or olive oil, and use a non-dairy milk like almond or oat milk. For the cheese, try a dairy-free cheddar cheese alternative.

6. What can I serve with this dish?

This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a crisp green salad. It also goes well with a side of macaroni and cheese for a more indulgent meal.

7. How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) to ensure it is fully cooked and safe to eat.

8. Can I make this dish without mustard?

Yes, if you’re not a fan of mustard, you can skip it and add other ingredients to the sauce, like garlic or Worcestershire sauce, to enhance the flavor.

9. How can I make the crust extra crispy?

For an even crunchier crust, try double-dipping the chicken in the egg and pretzel coating to ensure a thicker breading.

10. Can I make the mustard-cheddar sauce spicier?

Absolutely! Add a bit of hot sauce or cayenne pepper to the sauce to give it an extra spicy kick. Adjust to your preferred heat level.

Conclusion

Pretzel Chicken with Mustard-Cheddar Sauce is a perfect combination of crispy, savory, and creamy, offering a satisfying meal that will please your entire family. It’s easy to prepare, full of flavor, and versatile enough for different preferences and dietary needs. With a crunchy pretzel coating and a rich, cheesy sauce, this dish is bound to become a new favorite in your recipe rotation.