Description
Crispy pretzel-crusted chicken breasts served with a creamy, tangy mustard-cheddar sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 2 tbsp Dijon mustard (for sauce)
- 1 tbsp cornstarch (optional, for thickening)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the crushed pretzels in one shallow dish. In another, mix flour, garlic powder, paprika, salt, and pepper. In a third, whisk the eggs with 1 tbsp Dijon mustard.
- Coat each chicken breast in the flour mixture, then dip in the egg mixture, and finally press into the crushed pretzels until well coated.
- Heat butter and olive oil in a skillet over medium heat. Sear the chicken for 2–3 minutes per side until golden.
- Transfer the chicken to the baking sheet and bake for 15–20 minutes, or until cooked through.
- For the sauce, heat milk in a saucepan over medium heat. Stir in the cheddar cheese and whisk until melted.
- Add Dijon mustard and whisk until smooth. If needed, mix cornstarch with a little cold water and stir in to thicken.
- Serve the pretzel chicken drizzled with the mustard-cheddar sauce.
Notes
- Crush pretzels finely for better adhesion.
- Use spicy mustard for extra flavor kick.
- The sauce thickens as it cools; reheat gently if needed.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baked
- Cuisine: American