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Pretzel Chicken With Mustard-Cheddar Sauce

A deliciously crunchy pretzel-crusted chicken served with a rich and tangy mustard-cheddar sauce, perfect for any dinner occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Pretzel Chicken
  • 4 pieces boneless, skinless chicken breasts (about 6 to 8 oz each)
  • 3 cups salted hard pretzels, finely crushed (about 5 oz of pretzels)
  • 2 large eggs
  • 2 tablespoons whole grain or Dijon mustard
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil or neutral cooking oil
For the Mustard-Cheddar Sauce
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1 cup sharp cheddar cheese, freshly shredded Do not use pre-shredded cheese.
  • 2 tablespoons Dijon mustard
  • 1 teaspoon whole grain mustard
  • 1/4 teaspoon garlic powder
  • to taste Salt and black pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with a wire rack.
  2. Pat the chicken breasts dry with paper towels.
  3. Pound the chicken to an even 3/4-inch thickness if necessary.
Crush the Pretzels
  1. Crush the pretzels in a food processor or zip-lock bag until you get a coarse crumb.
  2. Combine crushed pretzels with garlic powder, smoked paprika, and black pepper.
Setup Breading Station
  1. Set up three shallow bowls with the seasoned flour, egg and mustard mixture, and the pretzel crumbs.
Bread the Chicken
  1. Coat the chicken in flour, then dip it into the egg mixture, and finally coat it with the pretzel crumbs.
Sear, Then Bake
  1. Heat oil in an oven-safe skillet and sear the chicken for 2-3 minutes on each side.
  2. Transfer the skillet to the oven and bake for 15-18 minutes.
Make the Mustard-Cheddar Sauce
  1. Melt butter in a saucepan and whisk in flour, then add milk gradually while whisking.
  2. Stir in the cheeses and mustards until melted and smooth.
Plate and Serve
  1. Slice the chicken and serve with the mustard-cheddar sauce.

Notes

Store leftovers separately in the refrigerator for up to 3 days. Reheat chicken in the oven for best results.