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Pretzel Chicken with Mustard-Cheddar Sauce

Crunchy Pretzel Chicken with Mustard-Cheddar Sauce Bliss

This Pretzel Chicken with Mustard-Cheddar Sauce offers a crispy, savory delight that transforms dinner into a memorable experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 20 minutes
Total Time 1 hour
Servings: 4 pieces
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts Tender and juicy, perfect with the crispy crust.
  • 1 cup All-Purpose Flour Can substitute with almond flour for gluten-free.
  • 2 large Eggs Can use flax eggs for a vegan alternative.
  • 2 cups Coarsely Crushed Pretzels Provides a crunchy texture for the coating.
For the Seasoning
  • 1 teaspoon Garlic Powder Enhances the savory taste.
  • 1 teaspoon Onion Powder Complements the garlic flavor.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
For the Mustard-Cheddar Sauce
  • 1 tablespoon Dijon Mustard Adds tanginess to the sauce.
  • 1 cup Shredded Cheddar Cheese Brings creaminess; use dairy-free for a vegan option.
  • 1 cup Milk Use any milk alternative if preferred.

Equipment

  • oven
  • baking sheet
  • Parchment Paper
  • Bowls
  • Saucepan
  • whisk

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
  3. Create a breading station with flour, whisked eggs and mustard, and crushed pretzels in separate bowls.
  4. Coat each chicken breast in flour, then in the egg mixture, and finally in crushed pretzels.
  5. Place the coated chicken breasts on the baking sheet and bake for 25-30 minutes until golden brown.
  6. In a saucepan, warm the milk over medium heat and stir in Dijon mustard.
  7. Gradually add shredded cheddar cheese, stirring until smooth.
  8. Let the chicken rest for a few minutes before serving with the mustard-cheddar sauce.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 40gProtein: 35gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 200mgIron: 2mg

Notes

Refrigerate coated chicken for 15-30 minutes before baking for better adhesion of the coating.

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