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Pretzel Chicken with Mustard Cheddar Sauce

Crispy, oven-baked chicken breasts coated in salty crushed pretzels and topped with a rich, velvety cheddar cheese and Dijon mustard sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 4 units boneless, skinless chicken breasts
  • 2 cups pretzels crushed
  • 0.5 cup all-purpose flour
  • 2 units eggs beaten
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp butter for sauce
  • 2 tbsp all-purpose flour for sauce
  • 1 cup milk
  • 1.5 cups sharp cheddar cheese shredded
  • 2 tbsp Dijon mustard

Equipment

  • baking sheet
  • parchment paper
  • small saucepan
  • whisk

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Set up a breading station with flour/spices in one bowl, beaten eggs in another, and crushed pretzels in a third.
  3. Dredge chicken in flour, dip in egg, and coat thoroughly with pretzels. Place on the baking sheet.
  4. Drizzle chicken with oil or melted butter and bake for 20-25 minutes until internal temp is 165°F.
  5. While baking, melt butter in a saucepan, whisk in flour for 1 minute, then gradually add milk until thickened.
  6. Stir in cheddar and Dijon until melted. Season with salt and pepper.
  7. Serve chicken warm with sauce spooned over or on the side.

Notes

To ensure the bottom of the chicken stays crispy, bake on a wire rack set over the baking sheet. Use honey mustard for a sweeter sauce variation. Reheat in an air fryer to keep the pretzel crust crunchy.