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Pretzel Chicken with Mustard Cheddar Sauce

Pretzel chicken with mustard cheddar sauce on white plate with green beans
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Crispy pretzel-crusted chicken with creamy mustard cheddar sauce. Restaurant-quality meal that’s easy to make at home.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup crushed pretzels (about 4 oz)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp vegetable oil
  • 3 tbsp butter
  • 2 tbsp butter (for sauce)
  • 2 tbsp all-purpose flour (for sauce)
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1/4 tsp salt (for sauce)
  • 1/8 tsp white pepper
  • 2 tbsp fresh chives, chopped

Instructions

  1. Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
  2. In a shallow dish, mix together crushed pretzels, garlic powder, paprika, salt, and black pepper.
  3. Place flour in a second shallow dish and beaten eggs in a third dish.
  4. Dredge each chicken breast in flour, shaking off excess, then dip in eggs, allowing excess to drip off. Press chicken into pretzel mixture, coating both sides evenly.
  5. In a 12-inch skillet, heat oil and butter over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
  6. Transfer to a plate and let rest for 5 minutes.
  7. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
  8. Gradually whisk in milk and heavy cream until smooth. Continue cooking, stirring frequently, until sauce thickens, about 5-7 minutes.
  9. Reduce heat to low and gradually add cheddar cheese, stirring until melted and smooth.
  10. Stir in Dijon mustard, whole grain mustard, salt, and white pepper. Cook for another 2 minutes, stirring constantly.
  11. Remove from heat, garnish with fresh chives, and serve sauce with pretzel chicken.

Notes

  • Pulse pretzels in food processor to pea-sized pieces but keep some texture for better crunch. Don’t make them too fine.
  • Use a 12-inch skillet to avoid overcrowding. Cook in batches if necessary.
  • For extra crispy chicken, finish in a 400°F oven for 5-7 minutes after pan-frying.
  • Sauce can be made ahead and gently reheated. Add splash of milk if too thick when reheating.

Nutrition

Find it online: https://www.benefitiany.com/easy-pretzel-chicken-with-mustard-cheddar-sauce/