Description
Crunchy pretzel-crusted chicken breasts baked to golden perfection and served with a rich and creamy mustard-cheddar sauce. This savory dish combines the salty crunch of pretzels with the tangy heat of Dijon mustard and the smoothness of sharp cheddar, creating a delightful main course perfect for any dinner occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 3 tablespoons vegetable oil
Breading
- 2 cups pretzels, finely crushed
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
Mustard-Cheddar Sauce
- 1 cup grated sharp cheddar cheese
- 1/2 cup chicken broth
- 1/4 cup Dijon mustard
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) to prepare for baking the chicken after searing.
- Crush the pretzels. Place the pretzels inside a resealable plastic bag and use a rolling pin or heavy object to crush them finely. Transfer the crumbs to a shallow dish, ensuring even coating during breading.
- Prepare the flour. Place the all-purpose flour into a separate shallow dish for dredging the chicken.
- Mix eggs and milk. In a medium bowl, whisk together the eggs and milk until fully blended, creating an egg wash for coating.
- Season the chicken. Pat the chicken breasts dry and season both sides with salt and pepper according to taste.
- Bread the chicken. Dredge each chicken breast in the flour, shaking off excess. Then dip into the egg wash, followed by pressing firmly into the crushed pretzels to coat evenly.
- Sear the chicken. Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Place the chicken breasts in the skillet and cook for about 3 minutes per side until the coating becomes golden brown and crisp.
- Bake the chicken. Transfer the skillet to the preheated oven and bake the chicken breasts for 10-15 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
- Prepare the sauce. While the chicken bakes, combine the grated sharp cheddar cheese, chicken broth, Dijon mustard, butter, and heavy cream in a saucepan over medium heat. Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
- Rest the chicken. Remove the skillet from the oven and let the chicken rest for several minutes to retain juices.
- Serve. Plate the chicken breasts and drizzle generously with the mustard-cheddar sauce. Garnish with chopped fresh parsley if desired, and serve warm.
Notes
- Ensure chicken breasts are of even thickness for uniform cooking; pounding them slightly may help.
- You can substitute crushed pretzels with panko or breadcrumbs if desired, but pretzels provide a unique salty crunch.
- Use an instant-read thermometer to check doneness and avoid overcooking.
- The sauce can be prepared ahead and gently reheated if needed.
- For a spicier kick, consider adding a pinch of cayenne pepper to the sauce.
