Pretzel Crusted Chicken with Creamy Mustard Cheddar Sauce
Chicken breasts coated in crushed pretzels, seared, baked, and served with a creamy mustard cheddar sauce.
Equipment
- Large skillet
- Baking sheet
- Parchment paper
- Saucepan
- Meat thermometer
Ingredients
Main Ingredients
- 24 oz boneless skinless chicken breasts cut into four even pieces
- 2 cup pretzels crushed into coarse crumbs, about 5 oz
- ½ cup all purpose flour for dredging
- 2 large eggs whisked with the milk for the egg wash
- ¼ cup milk for the egg wash
- ¼ tsp salt for the chicken
- ¼ tsp black pepper for the chicken
- 2 tbsp vegetable oil for searing
- 2 tbsp unsalted butter for the sauce
- 2 tbsp all purpose flour for the sauce
- 1 cup milk for the sauce
- 1 cup sharp cheddar cheese shredded
- 2 tbsp Dijon mustard
- 1 pinch salt for the sauce
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F, line a baking sheet with parchment, and set out three shallow bowls for the pretzels, the flour, and the egg and milk mixture.
- Coat. Season the chicken, dredge it in flour, dip it in the egg mixture, and press it into the crushed pretzels on all sides.
- Sear. Cook the chicken in hot oil over medium high heat for 3 to 4 minutes per side until browned.
- Bake. Transfer to the baking sheet and bake 15 to 20 minutes until the thickest part reaches 165 degrees F.
- Sauce. Melt the butter, whisk in the flour for 1 to 2 minutes, add the milk gradually, then melt in the cheddar and Dijon over low heat.
- Serve. Rest the chicken 2 minutes and spoon the sauce over each piece.
Notes
Substitutions: Use unsalted pretzels to control the salt, or swap the cheddar for Swiss cheese.
Tips: Pound thick chicken to an even thickness and keep the sauce on low heat so the cheese stays smooth.
Storage: Refrigerate the chicken and sauce separately for 3 to 4 days and reheat the chicken on a rack until it reaches 165 degrees F.