Description
Crispy pretzel-coated chicken breasts paired with a rich and tangy mustard cheddar sauce. A perfect balance of crunch and creamy comfort.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- Salt and black pepper, to taste
- 2 tbsp vegetable oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Set up three bowls: one with crushed pretzels, one with flour, and one with eggs whisked with milk.
- Season chicken breasts with salt and pepper.
- Dredge each in flour, dip into egg mixture, and coat with crushed pretzels.
- Heat vegetable oil in a skillet over medium-high heat.
- Sear chicken 3–4 minutes per side until golden, then transfer to baking sheet.
- Bake for 15–20 minutes, or until internal temperature reaches 165°F (74°C).
- Meanwhile, melt butter in a saucepan over medium heat.
- Whisk in flour to form a roux; cook 1–2 minutes.
- Slowly whisk in milk until thickened.
- Stir in shredded cheddar until melted.
- Add Dijon mustard, salt, and pepper; stir until smooth.
- Let chicken rest a few minutes out of the oven, then serve with sauce spooned over.
Notes
Perfect served with roasted vegetables, mashed potatoes, or over greens. Make sure not to overcook the chicken for best juiciness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 140mg
Keywords: chicken, pretzel, mustard, cheddar, baked, crispy