Pretzel Chicken with Mustard-Cheddar Sauce
Tender chicken breasts coated in crunchy pretzel crumbs, served with a creamy, tangy mustard-cheddar sauce. A satisfying blend of savory textures and flavors, perfect for a family meal.
Servings: 4 servings
Calories: 520kcal
Ingredients
- 4 chicken breasts (boneless, skinless)
- 2 cups pretzel crumbs (finely crushed pretzels)
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon Dijon mustard
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C)
- Set up three shallow dishes: Add flour, season with garlic powder, onion powder, salt, and pepper. Add beaten eggs in the second dish. Add pretzel crumbs to the third.
- Dredge each chicken breast in seasoned flour, shaking off excess. Dip into beaten eggs, then coat with pretzel crumbs, pressing firmly.
- Heat olive oil in a skillet over medium heat. Sear chicken for 3-4 minutes per side until golden brown.
- Transfer to a baking dish and bake for 15-20 minutes, until internal temperature reaches 165°F (74°C).
- Combine Dijon mustard, shredded cheddar, and heavy cream in a saucepan. Cook over medium heat until bubbly and thickened. Adjust seasoning as needed.
- Place baked chicken on serving plates and drizzle with mustard-cheddar sauce.
Notes
Substitute pretzel crumbs with crushed cornflakes for a different texture.
Use sharp cheddar for a richer, sharper flavor in the sauce.
Store leftover sauce separately from chicken in an airtight container for up to 3 days.
Use sharp cheddar for a richer, sharper flavor in the sauce.
Store leftover sauce separately from chicken in an airtight container for up to 3 days.