Irresistible Pretzel Chicken with Savory Sauce Crispy Yum
Author:admin
Total Time:40 minutes
Yield:4 servings 1x
Description
Pretzel chicken with sauce crust bold crunchsmooth CheddMust sauce dip fast craveworthy meal family dinners tonight familyfriendly
Ingredients
Scale
4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
1 cup pretzel crumbs, finely crushed
1/2 cup grated Parmesan (optional)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk or heavy cream
1 cup sharp cheddar cheese, shredded
1 teaspoon yellow mustard
Pinch cayenne or hot sauce, to taste
Fresh parsley or chives for garnish
Instructions
Preheat your oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
Season the chicken lightly with salt and pepper. Place the beaten eggs in a shallow dish and the pretzel-Parmesan mixture (pretzel crumbs, Parmesan, garlic powder, paprika, salt, and pepper) in another.
Dredge each chicken breast first in the egg, letting excess drip off, then press into the pretzel mixture until evenly coated. The crust should cling in a thick, crunchy layer.
Heat a thin layer of oil in a large skillet over medium-high heat. Sear the crusted chicken 1–2 minutes per side, just to set the crust and start the color. You don’t need to cook through at this stage—the oven will finish it.
Transfer the seared chicken to the prepared sheet pan. Bake 12–15 minutes, or until a meat thermometer reads 165°F (74°C) and the crust is deeply golden.
Meanwhile, make the cheddar-mustard sauce: in a small saucepan, melt butter over medium heat. Whisk in flour to form a light roux, cooking 1 minute until fragrant. Slowly whisk in milk, simmering until the mixture thickens to a creamy consistency (about 3–5 minutes).
Lower heat and add cheddar, stirring until melted and smooth. Stir in Dijon or yellow mustard and a pinch of cayenne if using. If the sauce thickens too much, splash in a little extra milk to reach your preferred consistency.
When the chicken is done, spoon or drizzle the cheddar-mustard sauce over the crusted chicken. Garnish with chopped parsley or chives and serve immediately.
Notes
Crispy pretzel-crusted chicken baked to golden perfection and finished with a silky cheddar-mustard sauce. A cozy, weeknight-friendly main that delivers a satisfying crunch without deep-frying.
