A delicious and easy recipe for Pretzel Chicken with a creamy Mustard-Cheddar Sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups (about 100 g) crushed pretzels
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp salt
¼ tsp black pepper
450 g boneless, skinless chicken breasts
1 large egg
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) honey
1 tbsp (15 ml) olive oil
115 g shredded sharp cheddar cheese
120 ml milk
1 tbsp (15 g) Dijon mustard
Salt, to taste
Black pepper, to taste
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
Make the pretzel coating: Mix the crushed pretzels, garlic powder, onion powder, paprika, salt, and black pepper in a bowl.
Prepare the egg mixture: Whisk together the egg, Dijon mustard, and honey until smooth.
Coat the chicken: Dip each chicken breast into the egg mixture, allowing the excess to drip off. Press the chicken firmly into the pretzel mixture until well coated.
Place the chicken on the prepared baking sheet and drizzle with olive oil.
Bake for 25–30 minutes, or until the coating is golden and the chicken reaches an internal temperature of 75°C (165°F).
Make the sauce: While the chicken cooks, place the cheddar and milk in a small saucepan over medium heat. Stir continuously until the cheese melts and the sauce becomes smooth.
Remove from the heat and stir in 1 tablespoon Dijon mustard. Season with salt and pepper.
Let the chicken rest for a few minutes, then serve with the warm mustard-cheddar sauce drizzled over the top or on the side for dipping.
Notes
For an even crunchier pretzel crust, place the chicken on a wire rack over the baking sheet.
You can also broil it for the final 2–3 minutes, watching carefully so the pretzels don’t burn.