Description
Juicy chicken breasts coated in a crunchy pretzel crust, baked to golden perfection, and served with a velvety mustard-cheddar sauce for the ultimate sweet-salty flavor combination.
Ingredients
Chicken Coating:
4 pieces boneless, skinless chicken breasts
2 cups pretzels
1/2 cup all-purpose flour
2 large eggs
1/4 cup milk
Salt and pepper
Creamy Mustard Cheddar Sauce:
2 tablespoons vegetable oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup sharp cheddar cheese
2 tablespoons Dijon mustard
Salt and pepper
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Pound chicken to even 1/2-inch thickness. Season with salt and pepper.
- Set up breading station: flour in first bowl; eggs beaten with Dijon in second; crushed pretzels mixed with garlic powder, paprika and pepper in third.
- Coat chicken: flour → egg → pretzel mixture. Place on baking sheet. Drizzle with melted butter.
- Bake 18-22 minutes until internal temperature reaches 165°F (74°C).
- Make sauce: Melt butter in saucepan. Whisk in flour and cook 1 minute. Gradually whisk in milk until smooth. Simmer 3 minutes until thickened. Remove from heat; stir in cheese, mustard, Worcestershire and cayenne.
- Serve chicken with warm sauce drizzled over top.
Notes
- For extra crunch, add 1/4 cup panko to pretzel coating
- Use food processor to crush pretzels evenly (some small pieces add texture)
- Sauce can be made 2 days ahead – reheat gently with splash of milk
- Great with honey mustard for dipping instead of cheese sauce
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast + 1/4 cup sauce
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 210mg