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Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce

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Warm and crunchy, this Pretzel-Crusted Chicken features a crispy pretzel coating with a creamy mustard cheddar sauce, perfect for family dinners or casual entertaining.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 770
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts trimmed and patted dry for even cooking and better crust adhesion.
  • 2 cups crushed pretzels provides the crunchy, salty coating; crush to coarse crumbs for best texture.
  • 1/2 cup all-purpose flour for the initial dredge to help the egg wash adhere.
  • 2 large eggs whisked to bind the pretzel coating to the chicken.
  • 1/4 cup milk mixed into the eggs to loosen the egg wash for even coating.
  • to taste pinch salt and black pepper seasons the chicken; add sparingly if your pretzels are very salty.
  • 2 tbsp vegetable oil for searing the crust until golden brown.
For the Sauce
  • 2 tbsp butter used to start the sauce and add richness.
  • 2 tbsp all-purpose flour to make a roux that thickens the sauce.
  • 1 cup milk added gradually to the roux to create a smooth, creamy base.
  • 1 cup sharp cheddar cheese, shredded grated for quick melting and sharp, cheesy flavor.
  • 2 tbsp Dijon mustard adds tang and depth to the creamy cheddar sauce.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and pat the chicken breasts dry with paper towels.
  2. Season the chicken with salt and black pepper on both sides.
  3. Set up a breading station with flour in one dish, whisked eggs and 1/4 cup milk in another, and crushed pretzels in a third.
  4. Dredge each chicken breast in the flour, shaking off excess, then dip in the egg mixture, and press into the crushed pretzels until well coated.
Cooking
  1. Heat 2 tbsp vegetable oil in a large ovenproof skillet over medium-high heat.
  2. When hot, add the chicken and sear each breast until golden brown, about 3 to 4 minutes per side.
  3. Transfer the skillet to the preheated oven and bake for 20 minutes or until the chicken reaches an internal temperature of 165°F.
Sauce Preparation
  1. While the chicken bakes, melt 2 tbsp butter in a saucepan over medium heat.
  2. Whisk in 2 tbsp flour to form a roux and cook for about 1 minute to remove the raw flour taste.
  3. Gradually add 1 cup milk to the roux, whisking constantly until the mixture thickens and is smooth.
  4. Remove the sauce from heat and stir in 1 cup shredded sharp cheddar cheese and 2 tbsp Dijon mustard until smooth.
  5. Taste and adjust seasoning with a little salt and pepper if needed.
Serving
  1. Spoon the creamy mustard cheddar sauce over the hot chicken and serve immediately.

Nutrition

Serving: 1gCalories: 770kcalCarbohydrates: 50gProtein: 54gFat: 36gSaturated Fat: 18gSodium: 1500mgFiber: 2gSugar: 4g

Notes

For an even crispier crust, pulse pretzels to a mix of fine and slightly larger crumbs. Let seared chicken rest 2 minutes before moving to the oven to keep the coating intact. Use a thermometer to ensure chicken reaches 165°F without overcooking. Store leftovers separately to maintain crispness.

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