Pretzel Chicken Mustard Sauce

This pretzel chicken with mustard-cheddar sauce transforms ordinary chicken breasts into a crunchy, savory delight that pairs perfectly with the rich cheese sauce. The combination of salty pretzels and tangy mustard creates a flavor profile that's both comforting and sophisticated.

I discovered this recipe during a particularly busy week when I needed something different from our usual dinner rotation. My family was so impressed with the pretzel crust that it's now requested at least twice a month, especially by my cheese-loving teenagers.

Ingredients

• Boneless skinless chicken breasts: these provide a lean protein base that stays juicy under the crust
• Salted pretzels: the star ingredient that creates an irresistibly crunchy coating with built-in seasoning
• All-purpose flour: helps the egg mixture adhere to the chicken for perfect pretzel coating
• Large eggs: act as the essential binding agent for the pretzel crust
• Milk: adds richness to both the egg wash and the cheese sauce
• Cheddar cheese: use a sharp variety for the most flavorful sauce
• Dijon mustard: provides the perfect tangy complement to the cheese sauce
• Butter: creates the base for a velvety smooth sauce
• Vegetable oil: has a high smoke point ideal for achieving that golden crust

Step-by-Step Instructions

Prepare Your Stations:

Set up three shallow dishes in a row first with flour seasoned with salt and pepper, then egg mixture with milk whisked until smooth, and finally crushed pretzels that have been processed to a coarse breadcrumb texture. This assembly line approach makes the coating process efficient and less messy.

Season and Coat Chicken:

Gently pound chicken breasts to even thickness about half inch thick to ensure even cooking. Season with salt and pepper before dredging each piece through the flour making sure to shake off excess. Dip completely in egg mixture allowing extra to drip off then press firmly into pretzel crumbs to create an even coating on all sides.

Pan Sear for Color:

Heat vegetable oil in a large skillet until shimmering but not smoking. Carefully add coated chicken without crowding the pan and cook for 3 to 4 minutes per side until the pretzel coating turns a deep golden brown. The goal here is color not complete cooking as the chicken will finish in the oven.

Finish in Oven:

Transfer the seared chicken to a parchment lined baking sheet and bake in the preheated oven for 15 to 20 minutes. The internal temperature should reach 165°F when tested with a meat thermometer at the thickest part ensuring the chicken is perfectly cooked through while remaining juicy.

Create Cheese Sauce Base:

In a clean saucepan melt butter over medium heat until foaming subsides. Sprinkle in flour and whisk continuously for about 2 minutes until the mixture turns slightly golden and smells nutty. This roux will thicken your sauce beautifully without any lumps.

Develop the Sauce:

Gradually stream in milk while whisking constantly to prevent lumps from forming. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon about 3 to 5 minutes. Patience is key for the perfect texture.

Add Cheese and Flavor:

Remove saucepan from heat and add shredded cheese in small handfuls stirring after each addition until completely melted. Stir in Dijon mustard and season with salt and pepper to taste. The sauce should be velvety smooth and rich with a pleasant tang from the mustard.

Serve and Enjoy:

Plate the crispy chicken breasts and generously drizzle with the warm mustard cheddar sauce. The contrast between the crunchy coating and the creamy sauce creates the perfect bite every time.

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The first time I made this recipe, I accidentally used honey mustard instead of Dijon and discovered it added a wonderful subtle sweetness to the sauce. My daughter now requests this 'mistake' version specifically for her birthday dinner each year, proving that sometimes cooking errors lead to delicious new traditions.

Make Ahead Options

This recipe works wonderfully for meal prep. You can crush the pretzels and store them in an airtight container up to a week ahead. The chicken can be coated up to 4 hours before cooking and kept refrigerated. For busy weeknights, you can even prepare the entire dish ahead of time, refrigerate, and then reheat in a 350°F oven for about 15 minutes until warmed through. The sauce can be made up to 2 days ahead and gently reheated with a splash of milk to bring back its creamy consistency.

Perfect Pairings

This pretzel chicken shines alongside simple, fresh sides that balance its richness. A bright arugula salad dressed with lemon vinaigrette cuts through the richness of the cheese sauce beautifully. Roasted asparagus or steamed broccoli also make excellent vegetable accompaniments. For a heartier meal, serve with buttered egg noodles that can catch extra sauce or crispy roasted potatoes that echo the crunchiness of the chicken coating.

Troubleshooting Tips

If your pretzel coating isn't sticking properly, try chilling the coated chicken for 15 minutes before cooking to help the layers set. Should your cheese sauce become too thick, simply whisk in additional warm milk a tablespoon at a time until you reach your desired consistency. If the sauce breaks or appears grainy, remove from heat immediately and whisk in a teaspoon of lemon juice, which can help bring it back together.

Frequently Asked Questions

→ How do I ensure the chicken stays crispy?

After coating the chicken, cook each side in a skillet until golden and bake immediately to lock in crispiness. Avoid overcrowding the skillet.

→ Can I make this dish ahead of time?

You can prepare the chicken coating and sauce in advance, storing them separately. Bake the chicken and heat the sauce when ready to serve.

→ What can I use as a side dish?

Pair this dish with mashed potatoes, steamed green beans, or a fresh salad to complement the flavors.

→ Can I substitute the cheddar cheese?

Yes, you can use other cheeses like gouda, mozzarella, or Monterey Jack for a different flavor profile in the sauce.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results to maintain crispiness.