why make this recipe

Pretzel Chicken with Mustard-Cheddar Sauce is crunchy, quick, and tasty. It uses simple pantry items and gives a salty crunch from pretzels and a creamy mustard-cheddar sauce. If you like easy chicken dinners, try a related Greek chicken gyros with cucumber tzatziki sauce recipe for another simple meal idea.

introduction

This recipe turns plain chicken into a crunchy, flavorful main dish. The pretzel crust adds salt and snap while the mustard-cheddar sauce adds cream and tang. It cooks fast in the oven and needs little hands-on time. You can serve it with vegetables, rice, or a salad.

how to make Pretzel Chicken with Mustard-Cheddar Sauce

Follow the steps below. Read all steps first, then start.

Ingredients :
4 chicken breasts, 2 cups pretzel crumbs, 1 cup flour, 2 eggs, 1 cup shredded cheddar cheese, 1/2 cup mustard, 1/4 cup milk, Salt and pepper to taste, Olive oil (for baking)

Directions :

Preheat the oven to 400°F (200°C).
In one bowl, place the flour and season with salt and pepper. In another bowl, whisk the eggs with the milk. In a third bowl, mix the pretzel crumbs with half of the cheddar cheese.
Dip each chicken breast into the flour, shaking off excess, then into the egg mixture, and finally into the pretzel crumb mixture, pressing to adhere.
Place the coated chicken breasts on a baking sheet lined with parchment paper. Drizzle with olive oil.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and golden brown.
In a small saucepan, combine the mustard and remaining cheddar cheese, heating over low until the cheese is melted.
Serve the chicken with the mustard-cheddar sauce on the side.

how to serve Pretzel Chicken with Mustard-Cheddar Sauce

Serve hot with the mustard-cheddar sauce on the side or spooned over the chicken. Good sides: steamed broccoli, roasted potatoes, a simple green salad, or rice. Cut the chicken into slices to serve on sandwiches or wraps.

how to store Pretzel Chicken with Mustard-Cheddar Sauce

Let the chicken cool to room temperature. Place in an airtight container and store in the fridge for up to 3 days. Store the sauce in a separate container for up to 2 days. Reheat chicken in a 350°F (175°C) oven for 10-12 minutes to keep it crispy.

tips to make Pretzel Chicken with Mustard-Cheddar Sauce

Crush pretzels finely so they stick well to the chicken.
Pat chicken dry before coating for better adhesion.
Press the pretzel crumbs into the chicken to form a good crust.
Use a wire rack on the baking sheet for air underneath to keep the crust crisp.
Warm the sauce gently and stir often to avoid burning.

variation (if any)

Swap plain mustard for honey mustard for a sweeter sauce.
Add smoked paprika or garlic powder to the pretzel crumbs for extra flavor.
Use crushed rye or flavored pretzels for a different taste.
Make smaller pieces (tenders) for kids or for dipping.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs work well but may need a few more minutes to reach safe temperature.

Q: Can I fry the chicken instead of baking?
A: Yes. Fry in oil at medium heat until golden and cooked through, about 4-6 minutes per side.

Q: How do I keep the crust from getting soggy?
A: Bake on a wire rack and avoid covering the chicken while hot. Store sauce separately and add it when serving.

Q: Can I use a different cheese?
A: You can use a mild cheddar or a blend, but it should melt well into the sauce.

Q: Is this recipe freezer-friendly?
A: You can freeze baked chicken for up to 2 months. Thaw overnight in the fridge and reheat in the oven to keep the crust crisp.