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Crispy Pretzel Chicken with Creamy Mustard-Cheddar Sauce

Juicy chicken breasts coated in crunchy pretzels and served with a creamy, tangy mustard-cheddar sauce, perfect for a comforting dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts
  • 2 cups pretzel crumbs finely crushed
  • 0.5 cup all-purpose flour
  • 2 eggs beaten
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Mustard-Cheddar Sauce
  • 1 cup shredded cheddar cheese
  • 0.5 cup heavy cream
  • 2 tbsp Dijon mustard
  • 1 tbsp unsalted butter
  • 0.25 tsp paprika for sauce
  • to taste salt and pepper for sauce

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Skillet
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Set up a breading station with flour, beaten eggs, and pretzel crumbs mixed with garlic powder, paprika, salt, and pepper.
  3. Dredge each chicken breast in flour, then dip in eggs, and coat with pretzel crumb mixture.
  4. Place coated chicken on the prepared baking sheet and bake for 20–25 minutes, until golden and cooked through.
  5. Meanwhile, prepare the sauce: In a small saucepan, melt butter over medium heat.
  6. Add heavy cream and Dijon mustard, whisking until combined.
  7. Gradually stir in shredded cheddar cheese until smooth and creamy. Season with paprika, salt, and pepper to taste.
  8. Serve the crispy pretzel chicken hot, drizzled with or dipped in creamy mustard-cheddar sauce.

Notes

For extra crunch, broil the chicken for the last 1–2 minutes. Store leftovers in an airtight container for up to 3 days.