Ingredients
Scale
- 4 boneless, skinless chicken breasts, pounded 1/2-inch thick
- 2 cups crushed hard pretzels (finely ground)
- 1/2 cup all-purpose flour, divided
- 2 large eggs, lightly beaten
- 1 cup sharp cheddar cheese, shredded
- 1 cup whole milk
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Prepare three shallow dishes: one with 1/4 cup flour seasoned with salt and pepper, one with the beaten eggs, and one with the crushed pretzels.
- Step 2: Dredge each pounded chicken breast first in the seasoned flour, shaking off excess, then dip fully into the egg wash, and finally press firmly into the crushed pretzels to ensure a thick, even crust. Place the coated chicken on a lightly greased baking sheet.
- Step 3: Bake the pretzel chicken for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden and crisp.
- Step 4: While the chicken bakes, prepare the sauce. Melt the butter in a small saucepan over medium heat. Whisk in the remaining 1/4 cup of flour and cook for 1 minute to create a roux. Gradually whisk in the whole milk until the sauce is smooth. Bring to a simmer, stirring constantly until the sauce thickens slightly.
- Step 5: Reduce the heat to low. Stir in the shredded cheddar cheese and Dijon mustard until the cheese is fully melted and the sauce is smooth and creamy. Season with salt and pepper to taste. Serve the warm Mustard-Cheddar Sauce immediately drizzled over the baked Pretzel Chicken.
Notes
- To keep the pretzel crunch, cool the baked chicken completely before storing it separately from the sauce in the refrigerator for up to three days.
- For the best results, reheat the chicken in a 350°F (175°C) oven or air fryer for about 8-10 minutes instead of microwaving, which can make the pretzel coating soggy.
- Balance the richness of the Mustard-Cheddar Sauce by serving the chicken alongside a light, acidic side like creamy coleslaw or a simple lemon-dressed arugula salad.
- For the ultimate crunchy coating, make sure your crushed pretzels are processed to a fine, almost breadcrumb-like consistency; larger chunks tend to fall off during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American