Description
Pretzel Chicken with Mustard-Cheddar Sauce is a deliciously crispy and flavorful baked chicken dish. Coated with a crunchy pretzel crust and served with a creamy, tangy mustard-cheddar sauce, this recipe offers a perfect blend of textures and flavors that make it an ultimate comfort food.
Ingredients
Units
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 2 cups coarsely crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Mustard-Cheddar Sauce
- 1/2 cup shredded cheddar cheese
- 1/2 cup milk
- 1 cup mustard-cheddar sauce (prepared as below)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Preheat Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Chicken: Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder to infuse flavor into the meat.
- Set Up Breading Station: Arrange three bowls: one with flour, one with beaten eggs mixed with Dijon mustard, and one with crushed pretzels, ready for breading the chicken.
- Bread Chicken: Dip each chicken breast first into the flour, coating it fully, then into the egg mixture, allowing excess to drip off, and finally press firmly into the crushed pretzels to create a crunchy crust.
- Bake Chicken: Place the coated chicken breasts onto the prepared baking sheet and bake in the oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the crust turns golden brown and crispy.
- Prepare Mustard-Cheddar Sauce: While the chicken bakes, heat milk, Dijon mustard, and Worcestershire sauce in a small saucepan over medium heat, stirring until heated through.
- Add Cheese: Gradually stir in shredded cheddar cheese until melted smoothly. Season the sauce with salt and pepper to taste, then remove from heat.
- Serve: Once the chicken is cooked through, remove it from the oven, let it rest for a few minutes, then serve topped or accompanied by the creamy mustard-cheddar sauce.
Notes
- Ensure chicken breasts are of even thickness for uniform cooking.
- Use crushed pretzels for crunch; finely ground pretzel crumbs may not create the same texture.
- Check chicken’s internal temperature with a meat thermometer to avoid undercooking or overcooking.
- The mustard-cheddar sauce can be prepared ahead and gently reheated when ready to serve.
- If preferred, substitute milk with half-and-half for an even richer sauce.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 250g)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
