Make this crispy Pretzel Chicken with Mustard Cheddar Sauce featuring juicy chicken, a crunchy pretzel coating, and a rich, creamy homemade cheese sauce. Perfect for an easy family dinner!
Ingredients
Scale
For the Pretzel Chicken
- 4boneless, skinless chicken breasts
- 2 cupscrushed pretzels
- 1/2 cupall-purpose flour
- 2large eggs
- 2 tablespoonsmilk
- 1 teaspoongarlic powder
- 1/2 teaspoonpaprika
- 1/2 teaspoonblack pepper
- 1/2 teaspoonsalt
- 3 tablespoonsolive oil
For the Mustard Cheddar Sauce
- 2 tablespoonsunsalted butter
- 2 tablespoonsall-purpose flour
- 1 cupmilk
- 1 cupshredded sharp cheddar cheese
- 1 tablespoonDijon mustard
- 1 teaspoonyellow mustard
- 1/4 teaspoongarlic powder
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
- Crush the pretzels into fine crumbs with a few small crunchy pieces remaining. Place them in a shallow bowl.
- Put the flour in a second bowl. In a third bowl, whisk together the eggs and milk.
- Season the chicken with garlic powder, paprika, salt, and black pepper.
- Coat each chicken breast in flour, dip it into the egg mixture, then press it into the crushed pretzels until evenly coated.
- Arrange the chicken on the prepared baking sheet. Drizzle or brush with olive oil.
- Bake for 20–25 minutes, depending on thickness, until golden and crispy and the thickest part reaches 165°F (74°C).
- Meanwhile, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
- Gradually whisk in the milk until smooth. Cook for 2–3 minutes, stirring, until slightly thickened.
- Reduce the heat to low. Add the cheddar cheese, Dijon mustard, yellow mustard, garlic powder, salt, and pepper. Stir until the cheese melts and the sauce becomes creamy.
- Serve the crispy pretzel chicken warm with generous spoonfuls of mustard cheddar sauce.