Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce
Creamy, crunchy, and wildly comforting, this dish features juicy chicken breasts wrapped in a salty, crunchy pretzel shell and finished with a velvety mustard-cheddar sauce.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
- Baking Sheet
- Saucepan
Ingredients
Ingredients
- 4 pieces Boneless, skinless chicken breasts About 6–8 ounces each, patted dry and trimmed.
- 2 cups Pretzels Crushed finely.
- 1/2 cup All-purpose flour For dredging.
- 2 large Eggs Whisked.
- 1/4 cup Milk Room temperature, mixed with the eggs.
- Salt and pepper To taste.
- 2 tablespoons Vegetable oil For searing.
- 2 tablespoons Butter For sauce.
- 2 tablespoons All-purpose flour For sauce roux.
- 1 cup Milk For sauce, warmed slightly.
- 1 cup Sharp cheddar cheese Shredded, freshly grated melts best.
- 2 tablespoons Dijon mustard
- Salt and pepper To taste for sauce seasoning.
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Set up three shallow bowls: one with crushed pretzels, one with 1/2 cup flour, and one with the eggs whisked together with 1/4 cup milk. Season the flour lightly with salt and pepper if you like.
- Season chicken breasts on both sides with salt and pepper. Dredge each piece first in the flour (shake off excess), dip into the egg-milk mixture, then press firmly into the crushed pretzels so they adhere well. Place coated breasts on a clean plate.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. When the oil shimmers, sear the pretzel-coated chicken 3–4 minutes per side until golden brown and crisp. Transfer the seared breasts to the prepared baking sheet and bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C). Let rest 5 minutes after baking.
- Meanwhile, make the sauce: In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1–2 minutes until bubbly and light golden. Gradually whisk in 1 cup warmed milk, stirring until the sauce thickens and is smooth. Reduce heat to low, stir in 1 cup shredded sharp cheddar until melted and silky. Mix in 2 tablespoons Dijon mustard and season with salt and pepper to taste. Keep warm.
- Slice each chicken breast if desired, then drizzle or spoon the creamy mustard-cheddar sauce over the top. Serve immediately for best texture and flavor.
Notes
For best texture, reheat chicken in a 350°F oven for 8–10 minutes to crisp the crust. Warm the sauce gently on the stove over low heat, adding a splash of milk if it’s too thick.