Description
Juicy boneless chicken breasts coated in a seasoned pretzel crumb crust and baked or pan-fried until deeply golden and satisfyingly crunchy, served with a rich, silky mustard-cheddar cream sauce made with sharp cheddar, Dijon mustard, heavy cream, and Worcestershire sauce. A bold, crowd-pleasing dinner that delivers serious restaurant-quality results at home.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 2 cups pretzel crumbs
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Mustard-Cheddar Sauce:
- 1 cup shredded sharp cheddar cheese
- ½ cup Dijon mustard
- ½ cup heavy cream
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Lightly grease the rack.
- If making pretzel crumbs from scratch, place pretzels in a zip-lock bag and crush with a rolling pin until fine crumbs form. Transfer to a shallow bowl.
- Set up a three-stage breading station. Season the flour with garlic powder, onion powder, salt, and pepper in the first shallow bowl. Place the beaten eggs in the second bowl. Place the pretzel crumbs in the third bowl.
- If the chicken breasts are thick, pound to an even 1-inch thickness. Pat completely dry with paper towels.
- Dredge each breast in the seasoned flour, shaking off excess. Dip in the beaten egg, letting excess drip off. Press firmly into the pretzel crumbs, coating all surfaces completely and evenly.
- Place the coated chicken on the prepared wire rack and bake for 22–26 minutes until the crust is deeply golden and the internal temperature reaches 165°F (74°C).
- While the chicken bakes, make the mustard-cheddar sauce. Heat the olive oil in a small saucepan over medium-low heat. Add the Dijon mustard and Worcestershire sauce and stir to combine. Pour in the heavy cream and stir until smooth. Simmer gently for 2–3 minutes then add the shredded cheddar and stir continuously until completely melted into a silky, glossy sauce. Keep warm over very low heat.
- Serve the pretzel chicken immediately with the mustard-cheddar sauce spooned over the top or alongside for dipping.
Notes
- Baking the chicken on a wire rack set over the baking sheet allows hot air to circulate underneath each piece simultaneously — producing a crust that is equally crispy on the bottom as it is on the top without any soggy underside.
- Press the pretzel crumbs firmly onto all surfaces of the egg-coated chicken rather than simply rolling — a firmly pressed crust adheres better during baking and produces fewer bare spots in the finished crust.
- Add the cheddar to the sauce off the heat or over very low heat only — high heat causes the cheese proteins to seize and the sauce to become grainy rather than silky and smooth.
- Prep Time: 15 mins
- Cook Time: 25 minutes