Description
Crunchy oven-baked chicken coated in crushed pretzels, served with a rich and creamy mustard-cheddar sauce that balances savory, tangy, and cheesy flavors for an irresistible comfort meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups salted pretzels, crushed
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour (for sauce)
- 1 cup whole milk (for sauce)
- 1/2 cup shredded sharp cheddar cheese
- 2 tbsp Dijon mustard
- Salt, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Set up three bowls: one with flour mixed with garlic powder, paprika, and pepper; one with eggs whisked with milk; and one with crushed pretzels.
- Dredge each chicken breast in flour, dip into egg mixture, then coat thoroughly with crushed pretzels.
- Place chicken on the baking sheet, drizzle with olive oil, and bake for 20–25 minutes until golden and cooked through.
- While chicken bakes, melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute.
- Gradually whisk in milk and cook until thickened.
- Stir in cheddar cheese and Dijon mustard until smooth.
- Season sauce with salt to taste.
- Serve crispy pretzel chicken hot with creamy mustard-cheddar sauce drizzled or on the side.
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).
- You can air-fry the chicken for extra crispiness.
- Honey mustard can be added to the sauce for a touch of sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American