Pretzel Chicken with Mustard-Cheddar Sauce
Crispy oven-baked chicken breasts coated in crushed pretzels and served with a silky mustard-cheddar sauce.
Ingredients
Marinade
- 1 cup buttermilk
- 2 large eggs
- 1 tbsp Dijon mustard
- 1.5 tsp garlic powder
- salt and pepper to taste
Chicken
- 4 chicken breasts pounded to ½-inch thickness
Coating
- 2.5 cups crushed pretzels
- 1 tsp dried parsley
- 4 tbsp melted butter
Sauce
- 1 tbsp butter
- 1 tbsp flour
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 1 tbsp Dijon mustard
- 1 tbsp honey
Instructions
Marinade
- Whisk together buttermilk, eggs, Dijon mustard, garlic powder, salt and pepper in a shallow bowl.
Coating
- Mix crushed pretzels and parsley in another shallow bowl.
Chicken
- Dip chicken breasts into marinade, let excess drip off, then press into pretzel crumbs.
- Place on wire rack, drizzle with melted butter, and bake at 400°F for 20–25 minutes until internal temperature reaches 165°F.
Sauce
- Melt butter in a saucepan over medium heat, whisk in flour and cook for 1 minute.
- Slowly whisk in milk and simmer for 3–4 minutes until thickened.
- Remove from heat, stir in cheddar, Dijon mustard and honey until smooth.
Notes
Testing note: Pounding the breasts prevents uneven cooking and helps the pretzel coating adhere.
Testing note: Tent chicken with foil if the crust browns too fast during baking.
Testing note: Freeze leftovers individually wrapped to avoid freezer burn.
Nutrition
Serving: 200gCalories: 450kcalCarbohydrates: 20g
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