Description
Pretzel Chicken with Mustard Cheddar Sauce is a crispy, flavorful dish featuring tender chicken breasts coated in crunchy pretzel crumbs and baked to perfection. This recipe combines the savory crunch of pretzels with a rich, creamy mustard cheddar sauce, creating a delicious balance of textures and flavors perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and 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 your oven to 375°F (190°C) to prepare for baking the chicken after searing.
- Prepare Coatings: In a shallow bowl, mix the pretzel crumbs, garlic powder, paprika, salt, and pepper. In another bowl, beat the eggs. In a third bowl, place the flour for dredging.
- Coat Chicken: Dredge each chicken breast in the flour, shaking off any excess. Then dip it in the beaten eggs, and finally coat it thoroughly with the pretzel crumb mixture, pressing lightly to make sure the crumbs stick well.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 4-5 minutes per side until they turn golden and crispy on the outside.
- Bake Chicken: Transfer the seared chicken breasts to a baking sheet and bake in the preheated oven for 10-12 minutes, or until the internal temperature reaches 165°F (74°C) to ensure they are fully cooked.
- Prepare Sauce: While the chicken bakes, combine the heavy cream, shredded cheddar cheese, Dijon mustard, and honey in a small saucepan. Cook over medium heat, stirring constantly until the cheese melts and the sauce becomes smooth and creamy.
- Serve: Remove the chicken from the oven and drizzle it with the prepared mustard cheddar sauce. Garnish with chopped fresh parsley before serving for a fresh and colorful finish.
Notes
- For extra crunch, use fresh pretzels and pulse them in a food processor to make crumbs.
- Make sure not to overcrowd the skillet when searing the chicken to maintain crispiness.
- The mustard cheddar sauce can be adjusted by adding more or less honey depending on your taste preference for sweetness.
- Leftover sauce can be refrigerated and gently reheated; stir well before serving.
- Use a meat thermometer to check the chicken’s doneness for perfectly cooked meat every time.
