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Pretzel Chicken with Mustard-Cheddar Sauce Recipe

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Pretzel Chicken with Mustard-Cheddar Sauce is a crispy baked chicken dish coated in a crunchy pretzel crust, paired with a creamy, tangy mustard-cheddar sauce. This recipe combines the savory flavors of seasoned chicken with the unique texture of crushed pretzels for a delightful twist on traditional breaded chicken. It’s perfect for a comforting family dinner or a casual gathering, delivering both taste and visual appeal.

Ingredients

Scale

For the Chicken

  • 4 boneless, skinless chicken breasts
  • 2 cups coarsely crushed pretzels
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

For the Mustard-Cheddar Sauce

  • ½ cup shredded cheddar cheese
  • ½ cup milk
  • 1 cup prepared mustard-cheddar sauce (made by combining milk, Dijon mustard, Worcestershire sauce, and cheddar cheese)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

Instructions

  1. Preheat Oven. Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the chicken does not stick and bakes evenly.
  2. Prepare Chicken. Season the chicken breasts generously with salt, pepper, garlic powder, and onion powder to add flavor that complements the crunchy crust.
  3. Set Up Breading Station. Arrange three separate bowls: one with all-purpose flour, another with beaten eggs mixed with Dijon mustard, and a third with coarsely crushed pretzels. This setup is crucial for proper breading.
  4. Bread Chicken. Dip each chicken breast first in the flour, making sure it’s fully coated to help the egg mixture stick. Then dip into the egg and mustard mixture, allowing any excess to drip off. Finally, press the chicken into the crushed pretzels until well coated, carefully ensuring the pretzels adhere to form a crunchy crust.
  5. Bake Chicken. Arrange the breaded chicken breasts on the lined baking sheet and bake for 25-30 minutes at 400°F (200°C). Bake until the internal temperature reaches 165°F (75°C) and the crust turns golden brown and crisp.
  6. Prepare Mustard-Cheddar Sauce. While the chicken bakes, combine milk, Dijon mustard, and Worcestershire sauce in a small saucepan over medium heat. Stir continuously until the mixture is warm and well blended.
  7. Add Cheese. Gradually stir in the shredded cheddar cheese, continuing to stir until the sauce becomes smooth and fully melted. Season with salt and pepper to taste, then remove from heat.
  8. Serve. Once the chicken is cooked, remove it from the oven and allow it to rest for a few minutes to retain juices. Serve warm with the creamy mustard-cheddar sauce poured over or on the side.

Notes

  • Use coarsely crushed pretzels for the best crunchy texture. Finely crushed pretzels may result in a less crisp crust.
  • Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safe consumption.
  • You can substitute Dijon mustard with spicy brown mustard for a stronger flavor.
  • Let the chicken rest for 5 minutes after baking to keep it moist and tender.
  • The sauce can be prepared in advance and gently reheated before serving.
  • If preferred, use gluten-free pretzels and flour to make the recipe gluten-free.

Keywords: pretzel chicken, baked chicken, mustard cheddar sauce, crispy chicken, easy chicken recipe, dinner recipe, chicken with cheese sauce

Find it online: https://freshrecipehub.com/pretzel-chicken-with-mustard-cheddar-sauce-recipe/