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
Scale
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.
