Pretzel Chicken Mustard Sauce

This pretzel-crusted chicken delivers the perfect combination of savory crunch and creamy sauce that transforms an ordinary weeknight dinner into something special. The salty pretzel coating creates a delicious alternative to traditional breadcrumbs while the velvety mustard-cheddar sauce adds a tangy richness that complements the chicken beautifully.

I first made this recipe when looking for a creative way to use up a half-empty bag of pretzels. My family went absolutely wild for it and now it's requested at least twice a month even by my pickiest eater who normally avoids chicken dishes.

Ingredients

• Boneless skinless chicken breasts: perfect for even cooking and make portioning easy
• Crushed pretzels: create a uniquely crunchy coating with built-in saltiness
• All purpose flour: helps the egg wash adhere properly to the chicken
• Eggs and milk: form the binding layer that helps the pretzel coating stick
• Cheddar cheese: choose a sharp variety for the most flavorful sauce
• Dijon mustard: adds tanginess that cuts through the richness look for a good quality brand
• Butter: forms the base of the roux for a silky smooth sauce

Step-by-Step Instructions

Prepare Your Stations:

Set up three shallow bowls in a row with flour in the first, eggs and milk whisked together in the second, and crushed pretzels in the third. This assembly line approach makes the coating process quick and efficient with minimal mess. Make sure your pretzel crumbs are crushed to a coarse texture similar to panko breadcrumbs for the best coverage and crunch.

Season and Coat:

Season chicken breasts generously with salt and pepper before beginning the coating process. Dredge each piece completely in flour ensuring an even thin layer, then dip into the egg mixture allowing excess to drip off. Finally, press firmly into the pretzel crumbs on both sides, patting gently to ensure maximum adhesion. The coating should be substantial but not falling off.

Sear for Color:

Heat vegetable oil in a large skillet until shimmering but not smoking. Place coated chicken carefully into the hot pan without overcrowding, allow space between pieces. Cook until the pretzel coating develops a deep golden brown crust approximately 3 to 4 minutes per side. The chicken will not be fully cooked at this stage but will develop beautiful color and begin to seal in juices.

Finish in Oven:

Transfer the seared chicken to a parchment lined baking sheet and bake at 400°F for 15 to 20 minutes. This two-step cooking method ensures a crisp exterior while allowing the interior to cook gently to perfect doneness without burning the coating. Check for doneness with a meat thermometer looking for 165°F at the thickest part.

Create the Sauce Base:

Melt butter in a medium saucepan over medium heat until foaming subsides. Sprinkle in flour while whisking continuously to create a smooth paste or roux. Cook this mixture for 1 to 2 minutes until it takes on a light golden color and smells slightly nutty. This cooking step eliminates the raw flour taste and creates the thickening foundation for your sauce.

Develop the Sauce:

Pour milk into the roux in a slow steady stream while whisking vigorously to prevent lumps from forming. Continue whisking as the mixture comes to a gentle simmer and thickens enough to coat the back of a spoon about 3 to 5 minutes. Reduce heat to low before adding cheese to prevent separation or graininess.

Finish and Season:

Add shredded cheddar in small handfuls stirring until completely melted before adding more. Stir in Dijon mustard and taste before adding salt and pepper remembering that the pretzel-crusted chicken already brings saltiness to the dish. The sauce should be smooth, velvety and able to coat a spoon while still being pourable.

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Make It Your Own

This pretzel coating technique works beautifully with other proteins like pork chops or fish fillets. For fish, reduce the cooking time significantly, checking for doneness after just 10 minutes in the oven. Pork chops may need a few extra minutes depending on thickness aim for an internal temperature of 145°F with a 3-minute rest.

Perfect Pairings

Serve this pretzel chicken alongside roasted asparagus or green beans that can be cooked in the oven alongside the chicken. The vegetables provide a fresh contrast to the rich sauce and crispy coating. A simple side salad with a light vinaigrette also works well to balance the meal.

Storage And Reheating

Store leftover chicken and sauce separately in airtight containers. The chicken will keep for up to 3 days while the sauce stays good for about 5 days when refrigerated properly. To maintain maximum crispness reheat the chicken in a 350°F oven for 10 minutes rather than using a microwave which will make the coating soggy.

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Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used, but cooking times may vary. Ensure the internal temperature reaches 165°F (74°C).

→ What type of pretzels should I use?

Use salted, crunchy pretzels for the best flavor and texture. Avoid sweet varieties.

→ Can I make the sauce in advance?

Yes, you can prepare the sauce ahead of time and reheat it gently over low heat before serving.

→ Can I make this gluten-free?

Substitute gluten-free pretzels and flour for a gluten-free version of this dish.

→ What side dishes pair well with this?

Mashed potatoes, steamed vegetables, or a fresh salad are excellent side options to complement the dish.