The Art of Ultimate Pretzel-Crusted Chicken with Mustard-Cheddar Perfection

Perfect Pretzel Coating Mastery

Master the technique of creating even, crispy pretzel crumb coating that stays attached during cooking.

Chicken Preparation Excellence

Learn the skill of properly preparing chicken breasts for even cooking and maximum coating adherence.

Cheese Sauce Perfection

Perfect the method of creating smooth, creamy mustard-cheddar sauce without lumps or grittiness.

Breading Station Technique

Master the art of efficient breading process for consistent coating and minimal mess.

Temperature Timing Strategy

Learn optimal cooking temperatures and timing for perfectly cooked chicken with golden coating.

Pretzel-Crusted Chicken Mastery Secrets for Perfect Crispy Coating and Creamy Sauce

Pretzel Crushing: Process pretzels in batches for even, fine crumbs that adhere well to chicken.

Chicken Thickness: Pound chicken to uniform thickness for even cooking and consistent texture.

Breading Technique: Press pretzel coating firmly onto chicken for maximum adherence and crunch.

Sauce Consistency: Add cheese gradually to prevent sauce from becoming grainy or breaking.

Temperature Control: Use meat thermometer to ensure chicken reaches safe internal temperature.

Resting Time: Let cooked chicken rest briefly to retain juices and maintain tenderness.

Crispy Pretzel-Crusted Chicken Breasts with Creamy Mustard-Cheddar Sauce

Name: Crispy Pretzel-Crusted Chicken Breasts with Creamy Mustard-Cheddar Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: For the Pretzel-Crusted Chicken:; 4 boneless, skinless chicken breasts; 6 cups pretzel twists, crushed; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1/4 cup Dijon mustard; For the Chicken Seasoning:; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1/2 teaspoon dried thyme; Salt and black pepper to taste; For the Mustard-Cheddar Sauce:; 4 tablespoons butter; 1/4 cup all-purpose flour; 2 cups whole milk; 2 cups sharp cheddar cheese, shredded; 3 tablespoons Dijon mustard; For the Pretzel Coating Enhancement:; 1/4 cup grated Parmesan cheese; 2 tablespoons fresh parsley, chopped; 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika; For the Sauce Flavor Boosters:; 2 tablespoons whole grain mustard; 1 tablespoon honey; 1 teaspoon Worcestershire sauce; 1/2 teaspoon garlic powder; Pinch of cayenne pepper; For the Cooking Process:

The ultimate pretzel-crusted chicken experience featuring tender chicken breasts coated in seasoned pretzel crumbs and served with a rich, tangy mustard-cheddar sauce. This gourmet comfort food masterpiece combines the satisfying crunch of pretzels with juicy chicken and a luxurious cheese sauce that perfectly balances sharp mustard flavors with creamy cheddar richness. Perfect for dinner parties, family meals, or whenever you crave the perfect combination of crispy texture and indulgent flavors that elevate ordinary chicken to extraordinary heights.

Prep Time

25 Minutes

Cook Time

30 Minutes

Total Time

55 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Pretzel-Crusted Chicken:

4 boneless, skinless chicken breasts

6 cups pretzel twists, crushed

1/2 cup all-purpose flour

2 large eggs, beaten

1/4 cup Dijon mustard

For the Chicken Seasoning:

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon dried thyme

Salt and black pepper to taste

For the Mustard-Cheddar Sauce:

4 tablespoons butter

1/4 cup all-purpose flour

2 cups whole milk

2 cups sharp cheddar cheese, shredded

3 tablespoons Dijon mustard

For the Pretzel Coating Enhancement:

1/4 cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

For the Sauce Flavor Boosters:

2 tablespoons whole grain mustard

1 tablespoon honey

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

Pinch of cayenne pepper

For the Cooking Process:

3 tablespoons olive oil

2 tablespoons butter

Cooking spray for baking

For the Fresh Components:

2 tablespoons fresh chives, chopped

1 lemon, cut into wedges

Fresh parsley for garnish

For the Side Preparation:

1 lb baby potatoes, halved

2 tablespoons olive oil

Salt and pepper for seasoning

For the Breading Station:

3 shallow dishes

Meat thermometer

Wire cooling rack

For the Equipment Needs:

Food processor for crushing pretzels

Heavy-bottomed saucepan

Large oven-safe skillet

Whisk for sauce making

Instructions

Preheat oven to 425°F and prepare baking sheet with wire rack for optimal cooking.

Begin by crushing pretzel twists in food processor until fine, uniform crumbs form.

Transfer pretzel crumbs to shallow dish and mix with Parmesan cheese and seasonings.

Add garlic powder, smoked paprika, and fresh parsley to pretzel mixture for enhanced flavor.

Season pretzel coating with salt and pepper, mixing thoroughly to distribute evenly.

Pound chicken breasts to even 3/4-inch thickness for uniform cooking throughout.

Season chicken breasts generously with garlic powder, onion powder, paprika, and thyme.

Let seasoned chicken rest at room temperature for 15 minutes before breading process.

Set up breading station with flour, beaten eggs mixed with Dijon mustard, and pretzel mixture.

Dredge each chicken breast in flour, shaking off excess for light coating.

Dip floured chicken in egg-mustard mixture, ensuring complete coverage on all sides.

Press chicken firmly into pretzel crumb mixture, coating thoroughly and pressing gently.

Place breaded chicken on prepared wire rack and spray lightly with cooking spray.

Bake chicken for 20-25 minutes until internal temperature reaches 165°F throughout.

Meanwhile, prepare mustard-cheddar sauce in heavy-bottomed saucepan over medium heat.

Melt butter in saucepan until foaming, then whisk in flour for smooth roux.

Cook flour mixture for 2 minutes, whisking constantly to eliminate raw flour taste.

Gradually add milk, whisking continuously to prevent lumps from forming in sauce.

Bring sauce to gentle simmer and cook until thickened and coats spoon smoothly.

Remove sauce from heat and gradually stir in shredded cheddar cheese until melted.

Whisk in Dijon mustard, whole grain mustard, honey, and Worcestershire sauce.

Season sauce with garlic powder, cayenne pepper, salt, and black pepper to taste.

Keep sauce warm over low heat, stirring occasionally to prevent skin formation.

Remove chicken from oven when golden brown and cooked through completely.

Let chicken rest for 5 minutes to allow juices to redistribute before slicing.

Slice chicken diagonally and arrange on serving platter for elegant presentation.

Drizzle warm mustard-cheddar sauce over sliced chicken or serve alongside for dipping.

Garnish with fresh chives, parsley, and lemon wedges for bright flavor contrast.

Serve immediately while chicken is hot and sauce is creamy and smooth.

Crispy Pretzel-Crusted Chicken Breasts with Creamy Mustard-Cheddar Sauce

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Pretzel-Crusted Chicken with Mustard-Cheddar Perfection

Crispy Pretzel-Crusted Chicken Breasts with Creamy Mustard-Cheddar Sauce

Ingredients

Instructions