Description
Crispy oven-baked chicken coated in crushed pretzels and served with a creamy, tangy mustard-cheddar sauce for a flavorful twist on classic comfort food.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 2 tbsp olive oil (for brushing)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour (for sauce)
- 1 1/2 cups milk
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp Dijon mustard
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pound chicken breasts to even thickness.
- Set up breading station: Place flour in one bowl, whisk eggs and milk in another, and crushed pretzels mixed with garlic powder, paprika, and black pepper in a third.
- Dredge chicken in flour, dip in egg mixture, then coat with pretzels, pressing to adhere.
- Place coated chicken on baking sheet and lightly brush or drizzle with olive oil.
- Bake 20–25 minutes, until chicken is golden and cooked through.
- Meanwhile, prepare sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.
- Gradually whisk in milk, cooking until thickened, about 3–4 minutes.
- Stir in cheddar cheese, Dijon mustard, cayenne (if using), salt, and pepper until smooth.
- Serve chicken hot with mustard-cheddar sauce drizzled on top or on the side.
Notes
- Crush pretzels finely for best coating adherence.
- Serve with roasted vegetables or mashed potatoes for a complete meal.
- Sauce can be made ahead and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American