Pretzel Chicken Mustard Cheddar

Pretzel Chicken with Mustard-Cheddar Sauce has become my go-to recipe when I want comfort food that really stands out. The crispy pretzel coating adds just the right crunch while the sharp, tangy cheddar sauce makes even simple chicken feel special. This dish quickly won over my family one busy weeknight and it now appears whenever we crave an easy yet impressive dinner.

Ingredients

• Boneless skinless chicken breasts: Tender and quick to cook Easy to slice or serve whole Look for chicken that is firm pink and free from blemishes
• Coarsely crushed pretzels: Give a crunchy flavorful crust Use salted pretzels for best flavor Choose a brand with a deep golden brown color
• All-purpose flour: Helps the coating stick Look for unbleached flour for a better taste
• Large eggs: Provide binding for the coating Fresh eggs with bright yolks will give a richer dip
• Dijon mustard: Brings tang and ties the sauce to the breading Choose a creamy type for a smoother sauce
• Garlic powder and onion powder: Add savory background to the seasoning Use granulated versions for even mixing
• Salt and pepper: Essential for balanced flavor Try flaked kosher salt and ground black pepper for best taste
• Shredded cheddar cheese: Delivers melty cheesy goodness Opt for sharp cheddar and shred it yourself for better melt and flavor
• Milk: Creates a smooth sauce Use whole milk for richness
• Mustard-cheddar sauce: The finishing touch for dipping or pouring over chicken Look for mustards that are smooth and mildly spicy

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius Place a sheet of parchment paper on a large baking sheet so the chicken will not stick and the bottom will stay crisp

Season and Prepare the Chicken:

Pat the chicken breasts dry then sprinkle them on both sides with salt pepper garlic powder and onion powder Work seasoning into the chicken with your hands so every piece is flavored

Set Up the Breading Station:

Set out three shallow bowls Place the flour in the first bowl Crack the eggs into the second bowl beat until smooth then add the Dijon mustard and stir Add the crushed pretzels into the third bowl and lightly shake to settle

Bread the Chicken:

Coat each chicken breast in flour making sure it covers every part Next dip into the egg and mustard mixture let the extra drip off Finally press each chicken breast into the crushed pretzels and make sure every side is covered with a thick layer of pretzels

Bake the Chicken:

Transfer breaded chicken onto the prepared baking sheet Make sure there is space around each piece so air can circulate Place the pan into the preheated oven Bake for 25 to 30 minutes Turn the pan halfway through for even cooking The chicken is ready when it reaches an internal temperature of 165 degrees Fahrenheit and the pretzels look golden brown

Prepare the Mustard-Cheddar Sauce:

While the chicken bakes pour the milk into a small saucepan set over medium heat Spoon in the Dijon mustard Add a splash of Worcestershire sauce if you like Stir the mixture gently until the milk starts to steam

Add the Cheddar Cheese:

Gradually sprinkle in the shredded cheddar cheese Stir after each addition so it melts smoothly Continue stirring until you have a creamy sauce with no lumps Taste for salt and pepper and adjust to your liking Remove the pan from the heat

Rest and Serve:

Let the chicken rest for a few minutes before slicing Serve on plates with the warm mustard-cheddar sauce poured on top or on the side for dipping

Pin

The cheddar cheese in this dish is always a highlight for me I love how a good aged cheddar melts into every corner of sauce My kids now ask for extra so they can dip their veggies too This recipe brings back memories of baking big pretzel batches with my grandma and always sneaking a few extra crunches while waiting for dinner

Storage Tips

Store leftover chicken in an airtight container in the fridge for up to three days Refrigerate the sauce separately as it will thicken Once ready to eat reheat the chicken in a 350 degree oven to revive the crispy coating and gently warm the cheese sauce in a saucepan with a splash of milk

Ingredient Substitutions

Chicken thighs can be used instead of breasts if you prefer dark meat For a lighter coating try whole wheat flour or gluten free flour Use Monterey Jack or Swiss if you want to swap out the cheddar The pretzel crust works well with thinly sliced pork cutlets too

Serving Suggestions

Serve with a crisp green salad for a balanced meal Roasted potatoes and steamed green beans pair nicely with the richness of the cheese sauce My family loves this chicken sliced and tucked into rolls as hearty sandwiches for lunch the next day

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Cultural and Historical Context

Pretzel-coated chicken draws inspiration from classic schnitzel traditions in Central Europe using what you have on hand In Pennsylvania Dutch Country pretzels are a staple snack and their salty crunch makes a perfect match for mild chicken Mustard and cheddar pairings have deep roots in American comfort cooking especially in the Midwest and Northeast

Recipe FAQs

→ How do I keep the pretzel crust crispy?

Bake the chicken on a wire rack or preheated baking sheet so air circulates, preventing sogginess and keeping the coating crisp.

→ Can I substitute another cheese for cheddar?

Yes, try sharp provolone or Monterey Jack for a different flavor. Make sure the cheese melts smoothly into the sauce.

→ Is it possible to make this dish gluten-free?

Use gluten-free pretzels and flour to make the coating suitable for gluten-free diets without sacrificing crunch.

→ What sides pair well with this chicken?

Roasted vegetables, mashed potatoes, or a simple green salad balance the rich flavors of the chicken and sauce.

→ Can I prepare the chicken ahead of time?

Bread the chicken breasts and refrigerate them for several hours before baking. Add the sauce just before serving.

→ How do I know when the chicken is done?

Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C) at the thickest part.