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Pretzel Chicken with Mustard-Cheddar Sauce: An Amazing Ultimate Recipe for the Ages

Pretzel Chicken with Mustard-Cheddar Sauce: An Amazing Ultimate Recipe for the Ages
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If you love crispy, crunchy chicken with a cheesy, tangy twist, this Pretzel Chicken with Mustard-Cheddar Sauce is about to be your new favorite comfort food. The salty crunch of the pretzel crust pairs perfectly with juicy baked chicken, and the creamy mustard-cheddar sauce ties it all together. Best of all, it’s easy enough for a weeknight dinner but impressive enough for company.

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 black pepper, to taste

For the Mustard-Cheddar Sauce:

  • ½ cup shredded cheddar cheese

  • ½ cup milk

  • 2 tablespoons Dijon mustard

  • 1 teaspoon Worcestershire sauce

  • Salt and black pepper, to taste

Instructions

  1. Preheat Oven
    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Season Chicken
    Pat chicken dry. Season with garlic powder, onion powder, salt, and pepper.

  3. Set Up Breading Station

    • Bowl 1: Flour

    • Bowl 2: Beaten eggs + Dijon mustard

    • Bowl 3: Crushed pretzels

  4. Bread the Chicken

    • Coat each chicken breast in flour (shake off excess).

    • Dip in egg mixture.

    • Press into crushed pretzels until well coated.

  5. Bake
    Arrange chicken on prepared sheet. Bake 25–30 minutes, until crust is golden and chicken reaches 165°F (75°C).

  6. Make Sauce
    While chicken bakes, heat milk, Dijon mustard, and Worcestershire sauce in a saucepan over medium heat. Stir until warm.
    Add cheddar cheese gradually, stirring until melted and smooth. Season with salt and pepper.

  7. Serve
    Let chicken rest a few minutes after baking. Serve hot with mustard-cheddar sauce drizzled over the top.

Notes

  • Crush pretzels evenly: A food processor works best, but you can also place pretzels in a zip-top bag and crush with a rolling pin. Aim for coarse crumbs (not powder) for maximum crunch.

  • Extra golden crust: Spray or lightly drizzle the breaded chicken with oil before baking to help it crisp up even more.

  • Make ahead: The sauce can be made a day in advance and gently reheated before serving.

  • Serving idea: Pair with roasted vegetables, mashed potatoes, or a crisp side salad.

Nutrition

Find it online: https://biteseason.com/pretzel-chicken-with-mustard-cheddar-sauce-an-amazing-ultimate-recipe-for-the-ages/

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