Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce
A crunchy, comforting chicken dish with a tangy, cheesy sauce that’s perfect for meal prep or impressing guests.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Boneless, skinless
- 2 cups pretzel crumbs Alternatively, crushed saltine crackers or panko mixed with coarse salt
- 1 cup all-purpose flour For breading
- 2 pieces eggs Beaten for the egg wash
- 1/2 cup Dijon mustard
- 1 cup shredded cheddar cheese Buy a block and grate it yourself for better melting
- 1/2 cup heavy cream For the sauce
- to taste Salt and pepper For seasoning
- for frying tablespoons Olive oil
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Set up a breading station: place flour in one bowl, beaten eggs in another, and pretzel crumbs in a third.
- Season chicken breasts with salt and pepper.
- Dredge each chicken breast in flour, dip into eggs, and coat in pretzel crumbs.
Cooking
- Heat olive oil in a skillet over medium heat and cook the chicken until golden brown on both sides.
- Transfer to a baking dish and bake for 15-20 minutes until fully cooked.
- In a saucepan, combine Dijon mustard, heavy cream, and shredded cheddar cheese over low heat until melted and smooth.
Serving
- Serve the chicken with the creamy mustard cheddar sauce drizzled over the top.
Notes
Browning in the skillet adds color and flavor, so do not skip it. Use a thermometer to check chicken is cooked to 165°F. If the sauce thickens too much, add a splash of milk. For storage, keep sauce separate and reheat gently.