Description
Crispy pretzel-crusted chicken with gooey cheddar sauce? This isn’t just dinner – it’s the comfort food upgrade you never knew you needed.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs/680g)
- 2 cups (170g) pretzel twists, finely crushed
- 1/2 cup (60g) all-purpose flour
- 2 large eggs, beaten
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup (240ml) milk
- 1 cup (113g) sharp cheddar cheese, freshly grated
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Place chicken breasts between plastic wrap and pound to 1/2 inch thickness. Pat dry with paper towels.
- Set up breading station: combine flour, salt and pepper in first dish; whisk eggs and Dijon in second dish; mix crushed pretzels with garlic powder and paprika in third dish.
- Dredge each chicken piece in flour, then egg mixture, then press firmly into pretzel crumbs. Let coated chicken rest 5 minutes.
- Heat olive oil in large skillet over medium heat. Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
- For the sauce, melt butter in saucepan over medium heat. Add flour and whisk for 1 minute to create a roux.
- Gradually whisk in milk and bring to gentle simmer until thickened, 2-3 minutes.
- Reduce heat to low and add cheese gradually, stirring until melted. Stir in both mustards and cayenne if using. Season with salt and pepper.
- Serve chicken with warm mustard-cheddar sauce drizzled over top.