If you are looking for a meal that perfectly balances crunch, flavor, and a touch of creamy tang, this Pretzel-Crusted Chicken with Mustard Cheddar Sauce Recipe is going to be your new favorite. Imagine tender chicken breasts coated in crispy, salty pretzel crumbs, paired with a rich and zesty mustard cheddar sauce that just elevates every bite. It’s the kind of dish that makes you feel like you’re treating yourself, while still being simple enough to whip up any night of the week. Trust me, once you try this recipe, it’s going to become a go-to for cozy dinners or impressing friends.
Ingredients You’ll Need
One of the best things about this Pretzel-Crusted Chicken with Mustard Cheddar Sauce Recipe is how straightforward the ingredients are. Each one plays an essential role, from delivering crunch and savory notes to creating that luscious, flavorful sauce that pulls the whole dish together.
- 4 boneless, skinless chicken breasts: The perfect blank canvas for all that crispy, flavorful coating.
- 1 cup pretzel crumbs (from about 6 large pretzels): Adds irresistible crunch and a hint of saltiness that makes this crust truly unique.
- 1/2 cup all-purpose flour: Helps the egg and crumbs adhere to the chicken perfectly.
- 2 large eggs: Acts as the glue that holds the crispy coating together.
- 1 teaspoon garlic powder: Brings depth and a subtle savory punch to the crust.
- 1 teaspoon paprika: Adds a gentle smokiness and beautiful color.
- Salt and pepper, to taste: Essential seasonings to enhance every component.
- 2 tablespoons olive oil: For that golden, crispy sear on the chicken.
- 1/2 cup heavy cream: Starts the creamy base for the decadent mustard cheddar sauce.
- 1/2 cup cheddar cheese, shredded: Adds sharp, melty goodness to the sauce.
- 2 tablespoons Dijon mustard: Gives the sauce a tangy kick that balances richness beautifully.
- 1 tablespoon honey: Provides a touch of sweetness to round out the sauce.
- Fresh parsley, chopped, for garnish: A fresh pop of color and flavor to finish the dish.
How to Make Pretzel-Crusted Chicken with Mustard Cheddar Sauce Recipe
Step 1: Prepare Your Oven and Coating Mixtures
Start by preheating your oven to 375°F (190°C). This ensures it will be ready to finish cooking the chicken perfectly once it’s been seared. Next, in a shallow bowl, mix the crushed pretzel crumbs with garlic powder, paprika, salt, and pepper—this is your flavorful crust. In separate bowls, beat the eggs and set your flour ready; these will help the coating stick beautifully to your chicken.
Step 2: Coat the Chicken
Take each chicken breast and first dredge it in the flour, shaking off the excess. Then dip it into the beaten eggs, and finally coat it in the pretzel crumb mixture, pressing firmly to make sure that irresistible crust sticks in every spot. This triple-step helps create a crunchy exterior with tender, juicy meat inside.
Step 3: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully place the coated chicken breasts and cook them for about 4 to 5 minutes on each side. You want a gorgeous golden-brown crust that seals in all the juices and lends that addictive crunch. When both sides are perfectly crispy, transfer your chicken to a baking sheet for the next phase.
Step 4: Bake to Perfection
Pop the chicken breasts into the preheated oven and bake for 10 to 12 minutes. This step ensures your chicken is cooked all the way through, reaching an internal temperature of 165°F (74°C) while staying juicy inside. Baking also finishes setting the pretzel crust, giving you that picture-perfect texture you’re aiming for.
Step 5: Make the Mustard Cheddar Sauce
While the chicken is baking, it’s time to whip up the star sauce of the Pretzel-Crusted Chicken with Mustard Cheddar Sauce Recipe. In a small saucepan, combine heavy cream, shredded cheddar cheese, Dijon mustard, and honey. Cook over medium heat, stirring constantly until the cheese melts into a smooth, creamy sauce bursting with tangy and sweet flavors.
Step 6: Serve It Up
Once your chicken is out of the oven, drizzle the warm mustard cheddar sauce generously over each piece. Finish with a sprinkle of fresh parsley to add a pop of color and a bright, herbaceous note. This dish is ready to wow!
How to Serve Pretzel-Crusted Chicken with Mustard Cheddar Sauce Recipe
Garnishes
Fresh parsley is a simple but fantastic garnish that adds visual contrast and a fresh flavor note to the dish. You could also sprinkle some finely grated extra cheddar or a few crushed pretzels on top for a playful crunch finish.
Side Dishes
This Pretzel-Crusted Chicken with Mustard Cheddar Sauce Recipe pairs beautifully with green veggies like roasted asparagus or steamed green beans to balance richness. For a heartier meal, creamy mashed potatoes or a rice pilaf will soak up any extra sauce and compliment the crunchy chicken perfectly.
Creative Ways to Present
Serve the chicken sliced over a bed of buttery polenta or atop a crisp green salad for a lighter take. For a party twist, turn the chicken into sliders with soft buns and extra sauce on the side—your guests will be delighted!
Make Ahead and Storage
Storing Leftovers
Let leftovers cool completely before storing them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making for an easy next-day meal that still tastes great.
Freezing
If you want to keep the Pretzel-Crusted Chicken with Mustard Cheddar Sauce Recipe longer, freeze individual portions in airtight containers or heavy-duty freezer bags. It can last for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the chicken in a 350°F (175°C) oven for about 10-15 minutes to help maintain the crispy crust. Gently warm the mustard cheddar sauce on the stovetop or microwave and drizzle it over before serving for fresh flavor.
FAQs
Can I use pretzel sticks instead of large pretzels for the coating?
Absolutely! Pretzel sticks can be crushed to the perfect size for coating. Just make sure to pulse them finely in a food processor so the crumbs stick nicely and provide even coverage.
Is it possible to make this recipe gluten-free?
Yes! Swap all-purpose flour with a gluten-free flour blend and use gluten-free pretzels to make this recipe suitable for a gluten-free diet without sacrificing flavor or crunch.
Can I use chicken thighs instead of breasts?
Definitely. Boneless, skinless chicken thighs will add extra juiciness and tenderness. Just adjust the cooking time slightly since thighs typically take a bit longer to reach the right temperature.
How spicy is the mustard cheddar sauce?
The sauce is mild but tangy, thanks to the Dijon mustard. If you prefer more heat, you can add a pinch of cayenne pepper or a few drops of hot sauce to kick it up.
Can I prepare the sauce ahead of time?
Yes, the mustard cheddar sauce can be made a day ahead and gently reheated before serving. Just stir occasionally to keep it smooth and creamy.
Final Thoughts
There’s something so comforting and exciting about the combination of crunchy pretzel coating and creamy mustard cheddar sauce in this Pretzel-Crusted Chicken with Mustard Cheddar Sauce Recipe. It’s a dish that feels special but is totally manageable with simple ingredients and clear steps. Whether you’re cooking for family, friends, or just treating yourself, I highly encourage you to give this recipe a try—it’s sure to become a beloved classic in your kitchen!
Print
Pretzel-Crusted Chicken with Mustard Cheddar Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Pretzel Chicken with Mustard Cheddar Sauce is a delightful recipe featuring crispy chicken breasts coated in crunchy pretzel crumbs, pan-seared to golden perfection and finished in the oven. Served with a smooth, tangy mustard cheddar sauce, this dish offers a perfect balance of savory flavors and textures, ideal for a comforting and impressive weeknight meal.
Ingredients
Chicken Coating
- 4 boneless, skinless chicken breasts
- 1 cup pretzel crumbs (from about 6 large pretzels)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
Mustard Cheddar Sauce
- 1/2 cup heavy cream
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare it for finishing the chicken after searing.
- Prepare Coating Mixtures: In a shallow bowl, mix the pretzel crumbs, garlic powder, paprika, salt, and pepper. Beat the eggs in a separate bowl and place the flour in a third bowl.
- Coat Chicken: Dredge each chicken breast in the flour, shaking off excess. Dip into the beaten eggs, then press into the pretzel crumb mixture, ensuring an even coating sticks firmly to each piece.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Cook each chicken breast for 4-5 minutes per side, until golden and crispy on the outside.
- Bake Chicken: Transfer the seared chicken breasts to a baking sheet. Bake in the preheated oven for 10-12 minutes until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
- Make Mustard Cheddar Sauce: While the chicken bakes, combine heavy cream, shredded cheddar, Dijon mustard, and honey in a small saucepan. Cook over medium heat, stirring constantly until the cheese melts and the sauce is smooth and creamy.
- Serve: Remove the chicken from the oven. Drizzle with the warm mustard cheddar sauce and garnish with chopped fresh parsley before serving.
Notes
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- For extra crunch, use freshly crushed pretzels rather than store-bought crumbs.
- You can substitute heavy cream with half-and-half for a lighter sauce, but the sauce will be less rich.
- Serve with steamed vegetables or a fresh salad for a well-rounded meal.
- The mustard cheddar sauce can be prepared ahead and warmed gently before serving.
