Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce
Crunchy pretzel-coated chicken breasts paired with a rich, tangy mustard-cheddar sauce an irresistible balance of texture and flavor that feels restaurant-worthy yet easy enough for weeknights.
Equipment
- Mixing bowls
- Skillet
- Saucepan
- Baking Sheet
- Parchment Paper
Ingredients
Chicken
- 4 boneless skinless chicken breasts 6–8 oz each
- 2 cups pretzels, crushed finely
- 0.5 cup all-purpose flour for dredging
- 2 large eggs whisked
- 0.25 cup milk room temperature
- salt and pepper to taste
- 2 tbsp vegetable oil for searing
Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour for roux
- 1 cup milk warmed slightly
- 1 cup sharp cheddar cheese freshly shredded
- 2 tbsp Dijon mustard
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Set up three bowls for coating: crushed pretzels, flour, and whisked eggs mixed with 1/4 cup milk. Season flour lightly with salt and pepper.
- Season chicken with salt and pepper. Dredge in flour, dip in egg mixture, then coat thoroughly in crushed pretzels.
- Heat oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown.
- Transfer chicken to the prepared baking sheet and bake for 15–20 minutes, or until internal temperature reaches 165°F (74°C).
- In a small saucepan, melt butter over medium heat. Add flour and whisk 1–2 minutes until golden.
- Gradually whisk in warm milk until smooth and thickened. Reduce heat to low and stir in cheddar until melted.
- Whisk in Dijon mustard and season with salt and pepper to taste. Keep warm until serving.
- Serve chicken topped with the warm mustard-cheddar sauce. Garnish with parsley if desired.
Notes
Crush pretzels finely for best coating adhesion. Let chicken rest after baking for 5 minutes before slicing. Sauce can be made ahead and reheated gently before serving.