Pretzel Chicken with Mustard-Cheddar Sauce

Crispy pretzel-crusted chicken baked golden and served with a rich, creamy mustard-cheddar sauce. Ready in under an hour with simple pantry ingredients.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 490

Ingredients Equipment Method Notes

Ingredients

4 boneless skinless chicken breasts similar thickness for even cooking
2 cups coarsely crushed pretzels use quality salted pretzels, crushed with a rolling pin
1 cup all-purpose flour
2 large eggs beaten
1 tbsp Dijon mustard for egg wash
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
0.5 cup shredded cheddar cheese sharp or extra-sharp recommended
0.5 cup milk whole or 2%
2 tbsp Dijon mustard for sauce
1 tbsp Worcestershire sauce

Equipment

Baking sheet lined with parchment paper
3 mixing bowls
small saucepan
meat thermometer

Method

Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
Season chicken breasts generously on both sides with salt, pepper, garlic powder, and onion powder.
Set up your three-bowl breading station: flour in bowl one, eggs beaten with Dijon mustard in bowl two, coarsely crushed pretzels in bowl three.
Dip each breast in flour, then egg-Dijon wash letting excess drip off, then press firmly into crushed pretzels to coat thoroughly on all sides.
Place on prepared baking sheet with space between pieces. Bake 25 to 30 minutes until internal temperature reaches 165 degrees F (75 degrees C) and crust is golden brown.
Combine milk, Dijon mustard, and Worcestershire sauce in a small saucepan over medium heat. Stir until just steaming. Do not boil.
Add shredded cheddar in small handfuls over low heat, stirring between each addition until fully melted and smooth. Season with salt and pepper. Remove from heat.
Rest chicken 3 to 5 minutes after removing from oven, then plate and drizzle generously with mustard-cheddar sauce.

Notes

For gluten-free: use gluten-free pretzels and 1-to-1 GF flour blend and confirm Worcestershire sauce is GF certified. For dairy-free: use plant-based shredded cheese and oat milk or coconut milk in the sauce. Press pretzels firmly onto chicken for maximum crust adhesion. Store leftovers in airtight container up to 4 days. Reheat in oven at 350 degrees F for 10 to 12 minutes for best crispy results. Freeze individual pieces wrapped in plastic then foil for up to 2 months.