Description

This Crispy Pretzel Chicken with Creamy Mustard-Cheddar Sauce is the perfect combination of crunch and creamy comfort. The salty pretzel coating gives the chicken a golden, crispy exterior, while the creamy mustard-cheddar sauce adds a rich, tangy flavor that everyone will love. Ideal for weeknight dinners, family gatherings, or a special cozy meal, this recipe is easy to make and delivers impressive, flavorful results.

Ingredients

Scale

For the Pretzel Chicken:

4 boneless, skinless chicken breasts
2 cups crushed pretzels
1/2 cup all-purpose flour
2 large eggs
1/4 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil

For the Creamy Mustard-Cheddar Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
1 1/2 cups shredded sharp cheddar cheese
1/2 teaspoon garlic powder
Salt and pepper to taste
Optional garnish: chopped chives or parsley

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Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Crush pretzels into small crumbs and combine with garlic powder, paprika, salt, and pepper.
Set up dredging stations with flour in one dish and whisked eggs with milk in another.
Pat chicken dry. Dredge each breast in flour, dip in egg mixture, then press into pretzel crumbs to coat.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden brown.
Transfer skillet to oven or place chicken on the baking sheet. Bake 15–20 minutes until chicken reaches 165°F (74°C). Let rest 5 minutes.
In a medium saucepan, melt butter over medium heat. Whisk in flour for 1–2 minutes. Slowly add milk and cream, whisking until smooth and slightly thickened.
Stir in Dijon and yellow mustard, garlic powder, salt, pepper, and shredded cheddar cheese until creamy and melted.
Slice chicken and drizzle with sauce. Garnish with chives or parsley if desired.
Serve with sides like roasted vegetables, mashed potatoes, or a green salad.

Notes

For extra crispiness, broil chicken 1–2 minutes at the end of baking.
Adjust cheese and mustard quantities in the sauce for milder or bolder flavor.
Store leftovers separately; chicken and sauce keep 3 days in the refrigerator.
Use gluten-free pretzels and flour to make this recipe gluten-free.

Prep Time: 15 minutes
Cook Time: 35 minutes