Description
Crispy, juicy chicken with a pretzel crust and the most velvety mustard-cheddar sauce? Yes, please! 🙌 This dish is a game-changer for comfort food nights—baked to golden perfection and smothered in creamy cheesy goodness with a tangy kick. It’s hearty, bold, and absolutely irresistible. You’ll want to lick the plate clean. 💛
Ingredients
For the Chicken:
• 4 boneless, skinless chicken breasts
• 2 cups crushed pretzels
• ½ cup all-purpose flour
• 2 large eggs
• ¼ cup milk
• Salt and pepper, to taste
• 2 tbsp vegetable oil
For the Mustard-Cheddar Sauce:
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup milk
• 1 cup shredded cheddar cheese
• 2 tbsp Dijon mustard
• Salt and pepper, to taste
Instructions
1️⃣ Prep & Coat the Chicken:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Place crushed pretzels, flour, and egg/milk mixture in separate shallow bowls.
Season chicken with salt and pepper. Dredge in flour, dip in egg wash, then press into pretzels to coat fully.
2️⃣ Pan-Fry & Bake:
Heat oil in a large skillet. Cook each chicken breast 3–4 mins per side until golden.
Transfer to baking sheet and bake 15–20 mins, or until internal temp reaches 165°F (74°C).
3️⃣ Make the Mustard-Cheddar Sauce:
Melt butter in a saucepan. Whisk in flour, cook 1–2 mins until golden. Gradually add milk, whisking until thickened.
Lower heat, add shredded cheddar, stir until smooth. Mix in Dijon mustard, season with salt and pepper.
4️⃣ Serve:
Let baked chicken rest 3 minutes. Plate and drizzle with warm mustard-cheddar sauce. Garnish with fresh herbs if desired.
Notes
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Make it gluten-free: Use gluten-free pretzels and a 1:1 gluten-free flour blend. Ensure all other ingredients are certified gluten-free.
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Dairy-free option: Substitute cheddar with a dairy-free cheese alternative and use plant-based milk (like unsweetened oat or almond milk) in the sauce.
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Baking only? Skip pan-frying and bake the breaded chicken at 400°F for 20–25 minutes, flipping halfway through, until internal temperature reaches 165°F.
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Storage tips: Keep leftover chicken and mustard-cheddar sauce in separate airtight containers. Refrigerate for up to 4 days.
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Reheating method: Reheat chicken in an oven or air fryer at 375°F to retain crispiness. Reheat sauce on low heat on the stovetop, adding a splash of milk if needed.
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Make-ahead: You can bread the chicken ahead and refrigerate it (uncooked) for up to 8 hours before frying/baking. Sauce is best made fresh but can be stored and reheated if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Pan-Fry and Bake
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 930 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 145 mg
Keywords: Comfort Food Dinners, Chicken Recipes, Cheddar Cheese Sauces, Crusted Chicken Ideas, Easy Dinner Recipes, Pretzel Recipes, Family Favorites, Oven-Baked Mains, Savory Weeknight Meals, Cozy Cold-Weather Foods