Description
Enjoy a delicious twist on classic chicken with this Crispy Pretzel Chicken served alongside a zesty mustard-cheddar sauce. The chicken breasts are coated in a flavorful pretzel crust, pan-seared to golden perfection, then baked to juicy tenderness. Topped with a creamy, tangy sauce made from sharp cheddar, Dijon mustard, and a hint of honey, this meal combines crunchy texture with rich and zesty flavors perfect for an easy yet impressive dinner.
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Zesty Mustard-Cheddar Sauce
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce (optional)
- Chopped fresh parsley for garnish
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 400°F (200°C). Pound the chicken breasts to an even thickness of about 1/2 inch to ensure they cook evenly.
- Prepare Coatings: In a shallow dish, mix the crushed pretzels with garlic powder, smoked paprika, salt, and black pepper. In another bowl, whisk together the eggs and milk. Place flour in a third shallow dish.
- Coat Chicken: Dredge each chicken breast in the flour, shaking off any excess. Then dip into the egg mixture, and finally coat thoroughly with the pretzel mixture, pressing gently so the coating adheres well.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the coated chicken breasts and cook for about 3 minutes on each side until they develop a golden brown, crispy crust.
- Bake Chicken: Transfer the skillet to the preheated oven and bake the chicken for 12-15 minutes, or until the internal temperature reaches 165°F (74°C), ensuring they are cooked through and juicy.
- Prepare Sauce: While the chicken bakes, combine shredded cheddar cheese, Dijon mustard, honey, mayonnaise, lemon juice, and hot sauce (if using) in a small bowl. Stir well until smooth and creamy.
- Serve: Once the chicken is done, serve each breast topped generously with the zesty mustard-cheddar sauce and garnish with chopped fresh parsley for color and flavor.
Notes
- Add a pinch of cayenne pepper to the pretzel coating for extra heat or substitute smoked paprika with chili powder for a spicier flavor.
- To make this recipe gluten-free, use gluten-free pretzels and replace all-purpose flour with a gluten-free flour alternative.
- The zesty mustard-cheddar sauce can be prepared in advance and stored in the refrigerator for up to two days.
