This Pretzel Chicken is a fun twist on dinner! Tender chicken is coated in crunchy pretzel crumbs, making every bite satisfying. Top it off with a tasty mustard-cheddar sauce for a burst of flavor.
Who doesn’t love a meal that’s both crispy and cheesy? I like to serve it with some veggies on the side for a colorful plate. Trust me, even picky eaters will be reaching for seconds! 😄
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are the best choice for this dish. If you prefer, you can use chicken thighs for a richer flavor. Just adjust the cooking time slightly as thighs may take a bit longer.
Pretzels: The crushed pretzels give that nice crunch! You can use any type of pretzels you like. If gluten-free, swap for gluten-free breadcrumbs or crushed corn chips for a similar texture.
Mustard: Dijon mustard gives a nice tang. If you don’t have it, yellow mustard works just as well. For a milder taste, consider using honey mustard instead, but keep in mind it may add sweetness.
Cheese: Sharp cheddar adds great flavor to the sauce. You could also use medium cheddar or even a blend of cheeses like Monterey Jack and cheddar for a different taste.
How Do I Ensure My Chicken Is Cooked Perfectly?
Cooking chicken to perfection is crucial! Follow these tips to avoid dry or undercooked meat:
- Always pound or slice chicken to an even thickness for uniform cooking.
- Use an instant-read thermometer—aim for an internal temperature of 165°F (75°C) to ensure it’s fully cooked.
- Don’t overcrowd the pan, as this can cause the temperature to drop, leading to uneven cooking. Cook in batches if necessary.
How Do I Make a Smooth Mustard-Cheddar Sauce?
Making a smooth sauce can be tricky, but here’s how to do it:
- When adding milk to the flour mixture, whisk vigorously to break any lumps. Start with a small amount of milk to create a smooth paste before adding the rest.
- Stay on medium heat while whisking continuously. This helps thicken the sauce without burning it.
- Remove from heat before adding cheese to prevent it from getting stringy.
These tips should help you create a tasty Pretzel Chicken with Mustard-Cheddar Sauce that’s sure to impress! Enjoy your cooking!
How to Make Pretzel Chicken with Mustard-Cheddar Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels (about 6 oz pretzels)
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil or vegetable oil (for frying)
For the Mustard-Cheddar Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard (optional, for tang)
- 1 1/2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook. You’ll find that the combination of flavors and textures makes this dish well worth the time!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with a paper towel. If they’re thick, slice them horizontally to create thinner cutlets or pound them to about 1/2 inch thick for even cooking.
2. Set Up Breading Stations:
In a shallow bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper. In a second shallow bowl, whisk the eggs until well blended. In a third shallow bowl, place the crushed pretzels.
3. Bread the Chicken:
Dredge each piece of chicken in the seasoned flour, shaking off the excess. Next, dip it into the beaten eggs, letting any excess drip off. Finally, coat the chicken thoroughly with the crushed pretzels, pressing lightly to make sure they stick.
4. Cook the Chicken:
Heat oil in a large skillet over medium heat. Add the breaded chicken pieces in batches, cooking until they turn golden brown and are fully cooked, about 4-5 minutes per side depending on thickness. Once done, transfer the cooked chicken to a plate and keep it warm.
5. Prepare the Mustard-Cheddar Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it’s lightly golden, stirring constantly. Gradually pour in the milk while whisking, making sure there are no lumps. Stir in the Dijon and yellow mustard. Cook, stirring until the sauce thickens, about 3-5 minutes. Remove from heat and mix in the shredded cheddar cheese until it melts and the sauce is smooth. Taste and season with salt and pepper as needed.
6. Serve:
To serve, place the pretzel-crusted chicken on plates and generously spoon the warm mustard-cheddar sauce over each piece. Finally, garnish with chopped fresh parsley for a pop of color.
Enjoy your delicious, crunchy Pretzel Chicken with creamy mustard-cheddar sauce! This dish goes perfectly with steamed vegetables or a fresh green salad. Bon appétit!
Can I Use Other Types of Chicken in This Recipe?
Absolutely! While boneless, skinless chicken breasts are recommended for their quick cooking time and tenderness, you can also use chicken thighs for a richer flavor. Just adjust the cooking time as they may take a bit longer.
Is There a Gluten-Free Option for the Pretzel Coating?
Yes! You can use gluten-free pretzels or swap in gluten-free breadcrumbs or crushed corn chips to achieve a similar crunchy texture for the coating.
How Should I Store Leftover Pretzel Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a skillet over low to medium heat, or in the microwave until warmed through. Keep in mind that the coating might lose some of its crunch during reheating.
Can I Make the Mustard-Cheddar Sauce Ahead of Time?
Definitely! You can prepare the sauce in advance and store it in the fridge for up to 3 days. Just reheat it gently on the stove, adding a splash of milk if needed to loosen it up.
