Description
Pretzel Chicken with Mustard Cheddar Sauce is a crispy and flavorful dish featuring boneless chicken breasts coated in pretzel crumbs, pan-fried to golden perfection, then finished in the oven. It’s served with a creamy, tangy mustard cheddar sauce that elevates every bite. Perfect for a comforting yet sophisticated weeknight dinner.
Ingredients
Scale
For the Chicken
- 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
For the 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 the Oven: Set your oven to 375°F (190°C) to prepare for baking the chicken after searing.
- Prepare Breading Stations: In separate shallow bowls, mix the pretzel crumbs with garlic powder, paprika, salt, and pepper. Beat the eggs in another bowl and place the flour in a third bowl.
- Coat the Chicken: Take each chicken breast and dredge it in flour first, shaking off excess, then dip it into the beaten eggs. Finally, coat the chicken thoroughly with the pretzel crumb mixture, pressing lightly to adhere the crumbs well.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the coated chicken breasts for 4-5 minutes on each side until the crust is golden brown and crispy.
- Bake to Finish Cooking: Transfer the seared chicken breasts onto a baking sheet and bake them in the preheated oven for 10-12 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
- Make the Mustard Cheddar Sauce: While the chicken bakes, combine the 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 becomes smooth and creamy.
- Serve: Remove the chicken from the oven, drizzle with the warm mustard cheddar sauce, and garnish with freshly chopped parsley before serving for a delicious presentation.
Notes
- You can substitute pretzel crumbs with panko breadcrumbs if pretzels are unavailable, but it will alter the flavor and texture.
- Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked and safe to eat.
- For a spicier sauce, consider adding a pinch of cayenne pepper or hot sauce to the mustard cheddar mixture.
- Leftover mustard cheddar sauce can be refrigerated for up to 3 days and gently reheated before serving.
