Description
An irresistible and crunchy Pretzel Chicken with Mustard, perfect for weeknight meals.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups crushed salted pretzels
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1–1½ cups shredded cheddar cheese
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat chicken breasts dry and season with salt, pepper, garlic powder, onion powder, and paprika.
- Set up a dredging station with seasoned flour, beaten eggs, and crushed pretzels.
- Coat the chicken by dredging in flour, then egg, and finally pressing into the pretzels.
- Place breaded chicken on the prepared baking sheet and drizzle with olive oil.
- Bake for 25-30 minutes or until golden and internal temperature reaches 165°F (74°C).
- In a saucepan, heat together heavy cream, Dijon mustard, and honey over medium heat, then gradually add shredded cheddar, stirring until smooth.
- Let chicken rest for 3-5 minutes, then serve with the mustard-cheddar sauce.
Notes
For a gluten-free version, substitute salted pretzels with gluten-free pretzel crumbs. Adjust the seasoning based on personal taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg