Print

Pretzel Chicken with Mustard-Cheddar Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy pretzel-crusted chicken baked until golden and served with a creamy mustard-cheddar sauce. The salty crunch of pretzels pairs perfectly with the rich, tangy cheese sauce for a comforting and flavorful meal.

Ingredients

  • 1.5 lb boneless skinless chicken breasts
  • 2 cups pretzels, crushed
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tbsp vegetable oil or olive oil
  • 2 tbsp butter
  • 2 tbsp all-purpose flour (for sauce)
  • 1 cup milk (for sauce)
  • 1 cup sharp cheddar cheese, shredded
  • 1 tbsp Dijon mustard
  • 1/4 tsp salt (for sauce)
  • 1/4 tsp black pepper (for sauce)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
  2. Prepare a breading station with three bowls. In the first bowl combine flour, salt, pepper, garlic powder, and paprika.
  3. In the second bowl whisk together the eggs and milk.
  4. Place crushed pretzels in the third bowl.
  5. Coat each piece of chicken in the seasoned flour, then dip into the egg mixture, and finally press into the crushed pretzels so the coating sticks well.
  6. Arrange the coated chicken pieces on the prepared baking sheet and lightly drizzle or spray with oil.
  7. Bake for 20–25 minutes until the chicken is golden and cooked through.
  8. While the chicken bakes, melt butter in a saucepan over medium heat and whisk in flour to form a roux.
  9. Slowly pour in the milk while whisking constantly until the sauce begins to thicken.
  10. Add shredded cheddar cheese and Dijon mustard, stirring until melted and smooth.
  11. Season the sauce with salt and black pepper.
  12. Serve the crispy pretzel chicken warm with the mustard-cheddar sauce drizzled on top or on the side for dipping.

Notes

  • Boneless chicken thighs can be used instead of chicken breasts for a juicier result.
  • Crush pretzels in a sealed bag using a rolling pin to create coarse crumbs.
  • Add a small amount of honey to the sauce for a sweet and tangy variation.
  • A pinch of cayenne pepper in the coating adds subtle heat.
  • The chicken can also be cooked in an air fryer at 375°F (190°C) until crispy and cooked through.

Nutrition

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