Description
Crispy pretzel-crusted chicken breasts served with a rich, tangy mustard-cheddar sauce. A comforting yet elevated dish perfect for both casual dinners and special occasions.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place crushed pretzels in one bowl, flour in another, and beat eggs with milk in a third bowl.
- Season chicken with salt and pepper. Dredge in flour, dip in egg mixture, then coat with crushed pretzels.
- Heat vegetable oil in a skillet over medium-high heat. Cook chicken until golden, 3-4 minutes per side.
- Transfer chicken to baking sheet and bake for 15-20 minutes, until internal temperature reaches 165°F (74°C).
- For the sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes.
- Gradually whisk in milk, stirring until thickened and simmering.
- Reduce heat to low, stir in cheddar cheese until melted, then add Dijon mustard. Season to taste.
- Let chicken rest a few minutes, then serve with mustard-cheddar sauce.
Notes
- Substitute cheddar with pepper jack or Swiss for different sauce flavors.
- Use tortilla chips or panko if pretzels are unavailable.
- Chicken tenders cook faster and can replace chicken breasts.
- Store leftovers in fridge up to 3 days; reheat chicken in oven for crispiness.
- Make sauce ahead and store up to 3 days; reheat gently.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 160mg
