Name: Pretzel Chicken with Mustard-Cheddar Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 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 tbsp vegetable oil; 2 tbsp butter; 2 tbsp all-purpose flour; 1 cup milk; 1 cup shredded cheddar cheese; 2 tbsp Dijon mustard; Salt and pepper, to taste

Pretzel Chicken with Mustard-Cheddar Sauce

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This Pretzel Chicken with Mustard-Cheddar Sauce offers a crispy, salty crust with tender, juicy chicken, perfectly complemented by a creamy, tangy mustard-cheddar sauce. Perfect for a weeknight dinner, this easy-to-make dish satisfies everyone at the table with its savory flavor combination.

Author: Janet
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner, Main Course, Comfort Food
Method: Baking, Pan-Frying
Cuisine: American
Diet: Gluten Free

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 tbsp vegetable oil

For the Mustard-Cheddar Sauce:

2 tbsp butter

2 tbsp all-purpose flour

1 cup milk

1 cup shredded cheddar cheese

2 tbsp Dijon mustard

Salt and pepper, to taste

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Instructions

Prepare the Coating: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Set up three shallow bowls: one for crushed pretzels, one for flour, and one for whisked eggs mixed with milk.
Coat the Chicken: Season chicken breasts with salt and pepper. Dredge each chicken breast in flour, dip into the egg mixture, and coat evenly with crushed pretzels.
Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes on each side until golden brown. Transfer chicken to the baking sheet and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Make the Mustard-Cheddar Sauce: In a saucepan, melt butter over medium heat. Whisk in flour, cooking for 1-2 minutes until bubbly. Gradually whisk in milk, stirring until thickened. Stir in cheddar cheese and Dijon mustard, seasoning with salt and pepper to taste.
Serve: Let the chicken rest before serving. Drizzle the mustard-cheddar sauce over the chicken. Optionally, pair with roasted veggies or mashed potatoes.

Notes

For added flavor, mix dried herbs into the crushed pretzels.
For a spicy kick, add cayenne pepper to the sauce or sprinkle red pepper flakes over the chicken.
Make the recipe gluten-free by using gluten-free pretzels and flour.

Find it online: https://recipesbyjanet.com/pretzel-chicken-with-mustard-cheddar-sauce/