Savor Pretzel Crusted Chicken with Cheddar-Mustard Sauce, a crunchy, juicy dish with a creamy, tangy sauce. This Crispy Chicken Dinner bakes in 25 minutes, perfect for weeknights or gatherings. Enjoy this simple recipe for a cheesy chicken dish that’s sure to impress!
Why You’ll Love Pretzel Crusted Chicken with Cheddar-Mustard Sauce
- Crunchy Coating: Pretzel Crusted Chicken with Cheddar-Mustard Sauce shines in this simple recipe.
- Juicy Inside: Tender chicken in this crispy chicken dinner.
- Flavorful Sauce: Cheesy, tangy sauce for this cheesy chicken dish.
- Family-Friendly: Loved by all for this simple recipe.
- Versatile: Nuggets or sandwiches with this crispy chicken dinner.
Ingredients for Pretzel Crusted Chicken with Cheddar-Mustard Sauce
Here’s what you’ll need for this cheesy chicken dish (serves 4):
For the Chicken:
- 4 boneless, skinless chicken breasts
- 3 cups (180 g) salted hard pretzels, crushed
- ½ cup (60 g) all-purpose flour
- 2 large eggs
- ¼ cup (60 ml) milk
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and black pepper, to taste
For the Cheddar-Mustard Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup (240 ml) milk
- 1 ½ cups (150 g) sharp cheddar cheese, shredded
- 1 tbsp Dijon mustard
- Salt and pepper, to taste
Equipment
- Baking sheet
- Wire rack (optional, for crispier results)
- 3 shallow bowls
- Saucepan
- Whisk
- Meat mallet or rolling pin
- Food processor or zip-top bag
Ingredient Tips
- Pretzels: Hard, salted for crunch in this crispy chicken dinner.
- Cheese: Sharp cheddar for bold flavor in this cheesy chicken dish.
- Flour: Helps crumbs stick for this simple recipe.
- Eggs: Bind coating for this pretzel-coated chicken.
- Mustard: Dijon for tang in this cheesy chicken dish.
Directions for Pretzel Crusted Chicken with Cheddar-Mustard Sauce
Let’s create this delicious crispy chicken dinner!
Prepare Pretzel Crust
I preheat the oven to 400°F (200°C). I crush 3 cups pretzels into fine crumbs using a food processor or zip-top bag and rolling pin, then mix with ½ tsp garlic powder, ½ tsp paprika, salt, and pepper in a shallow bowl for this simple recipe.
Coat Chicken
I pound 4 chicken breasts to even thickness, season with salt and pepper, dredge in ½ cup flour in one bowl, dip in 2 eggs whisked with ¼ cup milk in another, then coat with pretzel crumbs, pressing firmly for this pretzel-coated chicken.
Bake Chicken
I place chicken on a parchment-lined baking sheet or wire rack and bake 20–25 minutes until 165°F internally for this crispy chicken dinner.
Make Sauce
I melt 2 tbsp butter in a saucepan over medium heat, stir in 2 tbsp flour for 1 minute, whisk in 1 cup milk until thickened (3–5 minutes), then add 1 ½ cups cheddar and 1 tbsp Dijon mustard, seasoning with salt and pepper for this cheesy chicken dish.
Serve
I serve chicken hot, drizzled with sauce or with sauce on the side for this Pretzel Crusted Chicken with Cheddar-Mustard Sauce.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: ~40 minutes
- Servings: 4
- Calories: ~500 kcal per serving
- Macros per Serving: 40g carbs, 35g protein, 20g fat
Variations for Pretzel Crusted Chicken with Cheddar-Mustard Sauce
Try these twists on this crispy chicken dinner:
- Spicy: Add cayenne to crumbs for this pretzel-coated chicken.
- Sweet: Mix honey into sauce for this cheesy chicken dish.
- Gluten-Free: Use gluten-free pretzels and flour for this simple recipe.
- Nuggets: Cut chicken into pieces for this crispy chicken dinner.
- Cheese Swap: Use pepper jack for this cheesy chicken dish.
Serving Ideas:
- Pair with Food and Tips’ roasted veggies for a wholesome pretzel-coated chicken meal.
- Serve with Food and Tips’ mashed potatoes for a cozy cheesy chicken dish.
- Enjoy with Food and Tips’ apple slaw for a fresh crispy chicken dinner.
Storage
I store this pretzel-coated chicken in an airtight container in the fridge for 3 days, reheating in a 350°F oven for 10–15 minutes. Store sauce separately and reheat on low heat for this simple recipe.
Serving Tips
- Presentation: Serve Pretzel Crusted Chicken with Cheddar-Mustard Sauce on a vibrant plate for a crispy chicken dinner.
- Garnish: Sprinkle parsley for this cheesy chicken dish’s charm.
- Pairing: Enjoy with Food and Tips’ green salad for a pretzel-coated chicken meal.
- Portion Size: 1 breast per person for a satisfying serving.
- Occasions: Perfect for weeknights, gatherings, or casual dinners.
FAQs About Pretzel Crusted Chicken with Cheddar-Mustard Sauce
Here are answers to common questions about this crispy chicken dinner:
Can I make it ahead?
Yes, bread chicken and refrigerate; bake fresh for this cheesy chicken dish.
Can I use chicken thighs?
Yes, bake longer for this pretzel-coated chicken.
Can I fry instead of bake?
Yes, shallow fry 4–5 minutes per side for this simple recipe.
Is it gluten-free?
Use gluten-free pretzels and flour for this crispy chicken dinner.
What’s the best sauce pairing?
Cheddar-mustard or extra Dijon for this cheesy chicken dish.
More High-Protein Meals You’ll Love
- High Protein Chicken Orzo: A Creamy, Healthy One-Pan Delight
- Protein Bagels
- Easy Baked Salmon Recipe: A Flavorful, Healthy Dinner
Conclusion
Pretzel Crusted Chicken with Cheddar-Mustard Sauce is a crunchy, juicy treat with a tangy, cheesy sauce. This simple recipe delivers a flavorful crispy chicken dinner perfect for any night. Enjoy the irresistible pretzel-coated chicken that’s sure to delight!
Pretzel Crusted Chicken with Cheddar-Mustard Sauce
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 3 cups 180 g salted hard pretzels, crushed
- ½ cup 60 g all-purpose flour
- 2 large eggs
- ¼ cup 60 ml milk
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and black pepper to taste
For the Cheddar-Mustard Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup 240 ml milk
- 1 ½ cups 150 g sharp cheddar cheese, shredded
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
Prepare Pretzel Crust
- I preheat the oven to 400°F (200°C). I crush 3 cups pretzels into fine crumbs using a food processor or zip-top bag and rolling pin, then mix with ½ tsp garlic powder, ½ tsp paprika, salt, and pepper in a shallow bowl for this simple recipe.
Coat Chicken
- I pound 4 chicken breasts to even thickness, season with salt and pepper, dredge in ½ cup flour in one bowl, dip in 2 eggs whisked with ¼ cup milk in another, then coat with pretzel crumbs, pressing firmly for this pretzel-coated chicken.
Bake Chicken
- I place chicken on a parchment-lined baking sheet or wire rack and bake 20–25 minutes until 165°F internally for this crispy chicken dinner.
Make Sauce
- I melt 2 tbsp butter in a saucepan over medium heat, stir in 2 tbsp flour for 1 minute, whisk in 1 cup milk until thickened (3–5 minutes), then add 1 ½ cups cheddar and 1 tbsp Dijon mustard, seasoning with salt and pepper for this cheesy chicken dish.
Serve
- I serve chicken hot, drizzled with sauce or with sauce on the side for this Pretzel Crusted Chicken with Cheddar-Mustard Sauce.
Notes
- Use a meat thermometer to avoid overcooking and keep the chicken juicy.
- Press the pretzel crumbs firmly so they stick well.
- For nuggets, cut chicken into pieces before breading and bake for 12–15 minutes.
- Sauce can be kept warm over low heat if making ahead.
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