Pretzel Crusted Chicken with Mustard Cheddar Sauce
Crispy, golden pretzel-coated chicken breasts baked to juicy perfection and served with a rich, creamy Mustard Cheddar Sauce. This crowd-pleasing dinner comes together in about 35 minutes and delivers bold pub-style flavor right at your kitchen table.
Equipment
- Baking sheet with wire rack
- 3 shallow bowls (for dredging)
- Small saucepan
- Meat mallet or rolling pin
- Food processor or zip-lock bag
- Whisk
Ingredients
For the Pretzel Crusted Chicken
- 4 boneless, skinless chicken breasts about 6 oz each, pounded to 3/4 inch thickness
- 2 cups hard salted pretzels crushed into a mix of fine crumbs and small chunks
- 1/2 cup all-purpose flour for dredging
- 2 large eggs beaten
- 1 tablespoon Dijon mustard mixed into the egg wash
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt and black pepper to taste
- 1 tablespoon olive oil for drizzling, or use cooking spray
For the Mustard Cheddar Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour for thickening the sauce
- 1 cup whole milk 2% also works
- 1 cup sharp cheddar cheese freshly shredded from a block
- 1 tablespoon Dijon or whole grain mustard for the sauce
- salt and black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with a wire rack and lightly grease the rack with cooking spray.
- Place each chicken breast between two sheets of plastic wrap and pound to an even 3/4 inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
- Set up three shallow bowls for dredging. In the first bowl, combine flour, garlic powder, smoked paprika, salt, and pepper. In the second bowl, whisk together the eggs and 1 tablespoon Dijon mustard. In the third bowl, place the crushed pretzels.
- Working one piece at a time, dredge each chicken breast in the seasoned flour and shake off any excess. Dip into the egg-mustard mixture, letting the excess drip off. Press firmly into the crushed pretzels on both sides, using the palm of your hand to ensure the crust adheres completely.
- Place the coated chicken on the prepared wire rack. Drizzle or lightly spray the tops with olive oil to encourage browning. Bake for 18 to 22 minutes, until the pretzel crust is deep golden brown and the internal temperature of the chicken reaches 165°F (74°C).
- While the chicken bakes, make the Mustard Cheddar Sauce. Melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until it smells slightly nutty.
- Gradually pour in the milk while whisking continuously to prevent lumps. Cook over medium heat, stirring frequently, for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove the saucepan from the heat. Stir in the shredded cheddar cheese and mustard until fully melted and smooth. Season with salt and pepper to taste. If the sauce thickens too much, add a splash of milk and whisk to loosen.
- Remove the chicken from the oven and let it rest on the wire rack for 3 to 5 minutes. Plate the chicken and spoon the warm Mustard Cheddar Sauce generously over each piece. Garnish with fresh chives or a light dusting of smoked paprika if desired. Serve immediately.
Notes
Always use a wire rack when baking so hot air circulates under the chicken, keeping the pretzel crust crispy on all sides. Shred cheddar from a block for the smoothest sauce. Leftovers reheat best in a 375°F oven for 10 to 12 minutes. Store chicken and sauce separately to preserve the crust texture. Chicken freezes well for up to 2 months; make the sauce fresh when serving from frozen.