Pretzel-Crusted Chicken

Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce is a dish that combines crunchy textures and rich flavors. The pretzel crumb coating adds a delightful crunch, while the creamy mustard cheddar sauce elevates the chicken to another level of deliciousness. If you’re bored of the same old chicken dishes, this recipe adds a fun twist and a satisfying harmony of flavors that will impress your family and friends.

WHY YOU WILL LOVE THIS RECIPE

This recipe is wonderful for many reasons. First, the pretzel crust gives the chicken a unique taste and texture that is hard to resist. Second, the creamy mustard cheddar sauce brings a rich and tangy flavor, which perfectly complements the crunchy chicken. Additionally, this dish is easy to make, even for beginner cooks. It requires simple ingredients and straightforward steps, making it perfect for a weeknight meal or a special occasion. Whether you serve it for dinner or at a gathering, this dish will surely be a crowd-pleaser.

HOW TO MAKE Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce

Making Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce is a straightforward process. Below, we will outline the equipment you need, the ingredients required, and the step-by-step instructions for creating this delightful dish.

EQUIPMENT NEEDED

• A baking sheet
• Parchment paper
• Three bowls (for flour, eggs, and pretzels)
• A frying pan or skillet
• A saucepan
• A whisk
• A meat thermometer (optional, but recommended for checking doneness)

Ingredients You’ll Need

• 4 boneless, skinless chicken breasts
• 2 cups crushed pretzels
• ½ cup all-purpose flour
• 2 large eggs
• ¼ cup milk
• Salt and black pepper, to taste
• 2 tbsp vegetable oil
• 2 tbsp butter
• 2 tbsp all-purpose flour (for the sauce)
• 1 cup milk (for the sauce)
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp Dijon mustard
• Salt and pepper, to taste (for the sauce)

 

 

STEP-BY-STEP INSTRUCTIONS

1. Preheat Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper, which will help prevent the chicken from sticking.
2. Prepare Dredging Stations: Set up three bowls next to each other. In the first bowl, place the crushed pretzels. In the second bowl, add the flour. In the third bowl, whisk the eggs together with milk until combined.
3. Season the Chicken: Take the chicken breasts and season them generously with salt and black pepper. This will enhance the flavor of the chicken.
4. Dredge the Chicken: Take each piece of chicken and dredge it first in the flour to coat it lightly. Then, dip it into the egg mixture, allowing any excess egg to drip off. Finally, coat each piece evenly with the crushed pretzels, pressing gently to make the crumbs stick well.
5. Sear the Chicken: Heat the vegetable oil in a skillet over medium-high heat. Once hot, add the coated chicken breasts. Sear them for about 3–4 minutes on each side until they develop a golden brown color.
6. Transfer to Baking Sheet: After searing, transfer the chicken pieces to the lined baking sheet. This step will help finish cooking the chicken in the oven, ensuring it stays juicy.
7. Bake the Chicken: Place the baking sheet in the preheated oven and bake for 15–20 minutes. Make sure to check the internal temperature of the chicken. It should reach 165°F (74°C) to be safe to eat.
8. Make the Cheddar Sauce: While the chicken is baking, melt the butter in a saucepan over medium heat. Once melted, whisk in the 2 tablespoons of flour to create a roux. Cook it for about 1–2 minutes until it starts to turn a light golden color.
9. Thicken the Sauce: Slowly add 1 cup of milk to the roux, whisking continuously to avoid lumps. Keep stirring until the mixture thickens.
10. Add Cheese and Mustard: Once thickened, remove the saucepan from the heat. Stir in the shredded cheddar cheese until melted and smooth. Then add the Dijon mustard, along with salt and pepper to taste. Mix well until everything is combined.
11. Serve: Once the chicken is done baking, let it rest for a few minutes. Then place each chicken breast on a plate and spoon the creamy mustard cheddar sauce generously over the top.

HOW TO SERVE Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce

Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce can be served in several delightful ways. You can plate the chicken individually with a side of the sauce, allowing everyone to add as much or as little as they like. This dish goes well with various sides like mashed potatoes, steamed vegetables, or a fresh salad. Consider garnishing with fresh herbs to add a pop of color and flavor.

STORAGE & FREEZING: Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce

If you have leftovers or want to make this meal ahead of time, storing and freezing is easy. Allow the chicken to cool completely before putting it in an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze the cooked chicken. Wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe bag. It can be stored in the freezer for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven or microwave until warmed through.

SERVING SUGGESTIONS

Pretzel-Crusted Chicken pairs wonderfully with various sides. Some great options include:

• Roasted Vegetables: A mix of carrots, broccoli, and bell peppers roasted until tender.
• Mashed Potatoes: Classic creamy mashed potatoes can soak up the sauce perfectly.
• Coleslaw: A fresh coleslaw adds a crunchy and tangy element to the meal.
• Rice Pilaf: Lightly seasoned rice can be a nice neutral base for the chicken.

You can also serve this dish with some slices of crusty bread to enjoy every last bit of creamy sauce.

VARIATIONS

Feel free to customize this recipe to suit your taste preferences. Here are some ideas for variations:

• Different Cheese: Try using mozzarella or pepper jack cheese instead of sharp cheddar for a different flavor.
• Spicy Version: Add some cayenne pepper or crushed red pepper flakes to the pretzel coating or the sauce for a spicy kick.
• Herbs: Mixing fresh herbs like thyme, rosemary, or parsley into the pretzel crumbs can add an aromatic touch.
• Different Coating: Instead of pretzels, you can use crushed cornflakes or panko breadcrumbs for a different crunch.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used for this recipe. They will add a different flavor and might require a slightly longer cooking time due to their thicker meat.

2. What if I don’t have Dijon mustard?

You can use yellow mustard or any other mustard variety you have on hand. It will change the flavor slightly, but it will still taste good.

3. Can I make the sauce ahead of time?

Yes, you can make the cheddar sauce ahead of time. Just reheat it gently when you’re ready to use it, adding a little milk to thin it out if necessary.

4. How can I ensure the chicken stays juicy?

To keep the chicken juicy, do not overcook it. Use a meat thermometer to check for doneness and remove it from the oven once it reaches 165°F (74°C).

MAKE-AHEAD TIPS FOR Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce

Preparing in advance can save you time. Here are some make-ahead tips:

• Prep the Chicken: You can coat the chicken in pretzels and keep it in the refrigerator for up to a day before cooking. Just let it come to room temperature before searing to ensure even cooking.
• Make the Sauce: Prepare the creamy mustard cheddar sauce ahead of time and store it in an airtight container in the fridge. Reheat before serving.
• Freezer-Friendly: After cooking, freeze extra portions for a quick meal later. Just reheat in the oven or microwave.

By following these tips, you can enjoy Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce without much hassle during busy nights! This delightful dish is perfect for any occasion, adding a fun and tasty twist to your table.

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