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Pretzel Crusted Chicken with Cheddar Mustard

Pretzel Crusted Chicken with Cheddar Mustard Bliss

Delight your taste buds with this Pretzel Crusted Chicken served with a creamy cheddar mustard sauce. A true crowd-pleaser!
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Can substitute with chicken thighs for juicier texture.
  • 1 cup Flour Gluten-free flour can be used if needed.
  • 2 large Eggs Flax eggs can be used for vegan option.
  • 2 tablespoons Dijon Mustard Yellow mustard can be substituted for milder flavor.
  • 2 cups Crushed Pretzels Flavored pretzels can enhance taste.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used for more flavor.
  • 1 teaspoon Paprika Smoked paprika adds deeper flavor.
  • 2 tablespoons Olive Oil or Melted Butter Choose based on preference for moisture.
For the Cheddar Mustard Sauce
  • 1 cup Shredded Cheddar Cheese Smoked gouda can be used for added complexity.
  • 2 tablespoons All-Purpose Flour (for sauce) Use cornstarch for gluten-free option.
  • 1 cup Milk Low-fat versions may slightly alter flavor.

Equipment

  • Meat Mallet
  • Shallow Bowls
  • Saucepan
  • Baking Sheet
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Place chicken breasts between plastic wrap and pound to an even thickness of about ½ inch. Season liberally with salt and pepper.
  2. Set Up Coating Stations: Create three shallow bowls for coating—one with flour, another with whisked eggs and Dijon mustard, and the last with crushed pretzels, garlic powder, and paprika.
  3. Coat the Chicken: Dredge each chicken breast in flour, dip in egg mixture, and finally press into crushed pretzels until well-coated.
  4. Bake the Chicken: Preheat oven to 400°F (200°C). Arrange coated chicken on a baking sheet and brush lightly with olive oil or melted butter. Bake for 20-25 minutes until golden brown, flipping halfway through.
  5. Make the Cheddar Mustard Sauce: Melt 2 tablespoons of butter in a saucepan, stir in flour to form a roux. Gradually add 1 cup of milk while whisking until thickened, then stir in cheddar cheese and remaining mustard until melted.
  6. Serve with Flair: Drizzle cheddar mustard sauce over the chicken before serving. Garnish with fresh parsley or extra crushed pretzels for presentation.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Let the coated chicken rest for 10-15 minutes before baking for optimal crispiness. Store leftovers in an airtight container for up to 3 days.

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