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Pretzel Crusted Chicken with Cheddar Sauce Delight

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- 4 boneless, skinless chicken breasts - 2 cups pretzels, finely crushed - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup shredded sharp cheddar cheese - 1 tablespoon unsalted butter - 1 cup whole milk - 1 tablespoon Dijon mustard - 1 tablespoon cornstarch (optional, for a thicker sauce) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and freshly ground pepper, to taste This tasty dish starts with chicken breasts, which are the main star. The pretzels create a crunchy crust that makes the chicken exciting. You will also need flour and eggs to help the pretzels stick. For the cheddar sauce, sharp cheddar cheese adds a rich flavor. Butter and milk make the sauce creamy. You can use Dijon mustard for a nice kick. If you want a thicker sauce, the cornstarch helps. The seasonings add depth. Garlic powder and onion powder give great taste. Smoked paprika adds a hint of smokiness. Don't forget the salt and pepper to finish it off. Each ingredient plays a role in making this dish truly delightful. {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). This temperature is key for crispy chicken. Next, line a baking sheet with parchment paper. This step helps prevent sticking and makes clean-up easy. In a shallow dish, combine 2 cups of finely crushed pretzels. Add 1 teaspoon each of garlic powder, onion powder, and smoked paprika. Season with salt and pepper to taste. Mix well to ensure the flavors blend. Create a three-step breading station. Place 1 cup of all-purpose flour in one bowl. In a second bowl, have 2 large beaten eggs ready. In the third bowl, add your pretzel mixture. This setup makes breading easy and fun. Take a chicken breast and dip it into the flour. Shake off any extra flour. Next, immerse it in the beaten eggs. Let any excess drip off. Finally, coat the chicken in the pretzel mix. Press down to ensure it's well-covered. Place the coated chicken on your baking sheet. Make sure to space them apart. Put the baking sheet in your preheated oven. Bake for about 25 to 30 minutes. The chicken is done when the crust is golden brown. A meat thermometer should read 165°F (75°C) at the center. While the chicken bakes, grab a medium saucepan. Melt 1 tablespoon of unsalted butter over medium heat. This will be the base for a creamy sauce. Once the butter is melted, whisk in 1 cup of whole milk and 1 tablespoon of Dijon mustard. Heat this mix gently but do not boil it. Gradually stir in 1 cup of shredded sharp cheddar cheese. Keep whisking until the cheese melts and the sauce is smooth. If you want it thicker, mix 1 tablespoon of cornstarch with cold water and add it to the sauce. Once the chicken is done baking, take it out of the oven. Let the chicken rest for a few minutes. This keeps the meat juicy and tender. To serve, place each pretzel-crusted chicken breast on a plate. Drizzle the creamy cheddar sauce generously over the top. Enjoy your delicious meal! Breading chicken is fun and can be easy. First, use a clean and dry area. Lay out your flour, eggs, and pretzel mix in order. This makes it simple to coat the chicken. - Start with the flour. Dredge each chicken breast well. Shake off any extra flour. - Next, dip the chicken into the beaten eggs. Let the extra egg drip off. - Finally, coat the chicken in the pretzel mix. Press down to stick the crumbs well. This method gives you a thick and crunchy crust. A good cheddar sauce can make your dish shine. Start by melting the butter over medium heat. Add in whole milk and Dijon mustard. Stir these ingredients gently. - Gradually add the shredded sharp cheese. Keep whisking until it melts completely. - If you want a thicker sauce, mix cornstarch with cold water first. Add this slurry to the sauce. Stir until it thickens. This sauce is creamy and rich, perfect for drizzling over your chicken. Presentation matters for any meal. To make your dish pop, use a colorful plate. After plating the chicken, drizzle the cheddar sauce over the top. - Add a sprinkle of freshly chopped parsley for color. - Serve with steamed seasonal vegetables or a crisp salad. These small touches make your meal look and taste gourmet. Enjoy your creation! Pro Tips Use Fresh Ingredients: Fresh chicken and high-quality cheese will greatly enhance the flavor of your dish. Customize Your Spices: Feel free to add your favorite spices or herbs to the pretzel coating for an extra kick. Double the Batch: Consider making extra chicken to have delicious leftovers for sandwiches or salads the next day. Perfect the Sauce: For a smoother cheese sauce, ensure your cheddar is at room temperature before adding it to the mixture. {{image_4}} While sharp cheddar shines in this dish, you can switch it up. Try using Gruyère for a nutty kick. Monterey Jack melts well and adds creaminess. For a tangy flavor, go with Pepper Jack. It gives a nice heat that pairs well with the pretzel crust. Experiment with a mix of cheeses for a unique taste! You can add fun flavors to your pretzel coating. Consider mixing in some Parmesan cheese for a savory punch. Dried herbs like thyme or oregano also add depth. For a spicy touch, sprinkle in cayenne pepper or crushed red pepper flakes. Add a hint of honey or brown sugar for a sweet twist. These changes can make your dish even more exciting! When it comes to serving, presentation matters. Place the chicken on a bright plate to catch the eye. Drizzle the cheddar sauce on top, letting it flow down the sides. Add a sprinkle of fresh herbs for color. Serve alongside a salad or roasted veggies for a complete meal. You can even pair it with a cold beer or lemonade for a perfect match! After enjoying your pretzel crusted chicken, store any leftovers right away. Place the chicken in an airtight container. You can keep it in the fridge for up to 3 days. To prevent the crust from getting soggy, try to separate the chicken from the sauce. If you must store them together, place a paper towel inside the container to absorb moisture. When you’re ready to have your leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with aluminum foil. This helps keep the chicken moist. Heat for about 15-20 minutes until warmed through. For the sauce, warm it gently on the stove over low heat, stirring often. You can also microwave the sauce in a bowl, but watch it closely to avoid splatters. If you want to save your pretzel crusted chicken for later, freezing is a great option. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag or container. Be sure to label the bag with the date. You can freeze the chicken for up to 2 months. For the cheddar sauce, allow it to cool before freezing in a separate airtight container. When you’re ready to use it, thaw both in the fridge overnight and reheat as mentioned above. You can use chicken thighs instead of chicken breasts. Thighs are juicier and flavorful. You can also try turkey cutlets if you prefer a leaner meat. Just adjust cooking time to ensure they reach 165°F. Yes, you can use any cheese you like. Gouda or Monterey Jack work well. For a sharper flavor, try using extra sharp cheddar. Each cheese will give the sauce a unique taste and texture. To keep chicken juicy, you must not overcook it. Use a meat thermometer to check for doneness. Let the chicken rest for a few minutes after baking. This helps the juices stay locked in. You can serve it with steamed veggies or a fresh salad. Mashed potatoes or rice also pair well. For a fun twist, add some pickles or coleslaw on the side! In this post, we covered the key steps to make pretzel-crusted chicken with a rich cheddar sauce. You learned about the ingredients, from the chicken to the seasonings and extras. I shared tips for perfecting the breading and sauce. We also explored fun variations and provided storage advice for leftovers. Now you have the tools to create this tasty dish. Enjoy cooking, and make it your own!

WANT TO SAVE THIS RECIPE?

Are you ready to elevate your dinner game? Pretzel Crusted Chicken with Cheddar Sauce is a tasty, crunchy delight that you can easily make at home. With golden-brown chicken wrapped in a savory pretzel coating and smothered in creamy cheddar sauce, this dish is sure to impress. Follow my simple steps to create a meal your whole family will love. Let’s dive into the recipe!

Why I Love This Recipe

  1. Delicious Flavor Combination: The combination of pretzels and cheddar creates a delightful crunch and creaminess that is absolutely irresistible.
  2. Easy to Prepare: This recipe is straightforward and can be made in about 45 minutes, making it perfect for a weeknight dinner.
  3. Kid-Friendly: The fun pretzel crust and cheesy sauce make it a hit with children and adults alike, ensuring everyone cleans their plate.
  4. Versatile Dish: Serve it with a variety of sides like salads or vegetables, allowing you to customize the meal to your liking.

Ingredients

Chicken and Coating Ingredients

– 4 boneless, skinless chicken breasts

– 2 cups pretzels, finely crushed

– 1 cup all-purpose flour

– 2 large eggs, beaten

Cheddar Sauce Ingredients

– 1 cup shredded sharp cheddar cheese

– 1 tablespoon unsalted butter

– 1 cup whole milk

– 1 tablespoon Dijon mustard

– 1 tablespoon cornstarch (optional, for a thicker sauce)

Seasonings and Extras

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon smoked paprika

– Salt and freshly ground pepper, to taste

This tasty dish starts with chicken breasts, which are the main star. The pretzels create a crunchy crust that makes the chicken exciting. You will also need flour and eggs to help the pretzels stick.

For the cheddar sauce, sharp cheddar cheese adds a rich flavor. Butter and milk make the sauce creamy. You can use Dijon mustard for a nice kick. If you want a thicker sauce, the cornstarch helps.

The seasonings add depth. Garlic powder and onion powder give great taste. Smoked paprika adds a hint of smokiness. Don’t forget the salt and pepper to finish it off. Each ingredient plays a role in making this dish truly delightful.

Step-by-Step Instructions

Preheat the Oven and Prepare Baking Sheet

First, preheat your oven to 375°F (190°C). This temperature is key for crispy chicken. Next, line a baking sheet with parchment paper. This step helps prevent sticking and makes clean-up easy.

Prepare the Pretzel Coating

In a shallow dish, combine 2 cups of finely crushed pretzels. Add 1 teaspoon each of garlic powder, onion powder, and smoked paprika. Season with salt and pepper to taste. Mix well to ensure the flavors blend.

Set Up Your Breading Station

Create a three-step breading station. Place 1 cup of all-purpose flour in one bowl. In a second bowl, have 2 large beaten eggs ready. In the third bowl, add your pretzel mixture. This setup makes breading easy and fun.

Breading the Chicken

Take a chicken breast and dip it into the flour. Shake off any extra flour. Next, immerse it in the beaten eggs. Let any excess drip off. Finally, coat the chicken in the pretzel mix. Press down to ensure it’s well-covered. Place the coated chicken on your baking sheet. Make sure to space them apart.

Bake the Chicken

Put the baking sheet in your preheated oven. Bake for about 25 to 30 minutes. The chicken is done when the crust is golden brown. A meat thermometer should read 165°F (75°C) at the center.

Prepare the Cheddar Sauce

While the chicken bakes, grab a medium saucepan. Melt 1 tablespoon of unsalted butter over medium heat. This will be the base for a creamy sauce.

Incorporate the Cheese

Once the butter is melted, whisk in 1 cup of whole milk and 1 tablespoon of Dijon mustard. Heat this mix gently but do not boil it. Gradually stir in 1 cup of shredded sharp cheddar cheese. Keep whisking until the cheese melts and the sauce is smooth. If you want it thicker, mix 1 tablespoon of cornstarch with cold water and add it to the sauce.

Rest the Chicken

Once the chicken is done baking, take it out of the oven. Let the chicken rest for a few minutes. This keeps the meat juicy and tender.

Serve the Dish

To serve, place each pretzel-crusted chicken breast on a plate. Drizzle the creamy cheddar sauce generously over the top. Enjoy your delicious meal!

Tips & Tricks

Best Practices for Breading Chicken

Breading chicken is fun and can be easy. First, use a clean and dry area. Lay out your flour, eggs, and pretzel mix in order. This makes it simple to coat the chicken.

– Start with the flour. Dredge each chicken breast well. Shake off any extra flour.

– Next, dip the chicken into the beaten eggs. Let the extra egg drip off.

– Finally, coat the chicken in the pretzel mix. Press down to stick the crumbs well.

This method gives you a thick and crunchy crust.

How to Achieve the Perfect Cheddar Sauce

A good cheddar sauce can make your dish shine. Start by melting the butter over medium heat. Add in whole milk and Dijon mustard. Stir these ingredients gently.

– Gradually add the shredded sharp cheese. Keep whisking until it melts completely.

– If you want a thicker sauce, mix cornstarch with cold water first. Add this slurry to the sauce. Stir until it thickens.

This sauce is creamy and rich, perfect for drizzling over your chicken.

Presentation Tips

Presentation matters for any meal. To make your dish pop, use a colorful plate. After plating the chicken, drizzle the cheddar sauce over the top.

– Add a sprinkle of freshly chopped parsley for color.

– Serve with steamed seasonal vegetables or a crisp salad.

These small touches make your meal look and taste gourmet. Enjoy your creation!

Pro Tips

  1. Use Fresh Ingredients: Fresh chicken and high-quality cheese will greatly enhance the flavor of your dish.
  2. Customize Your Spices: Feel free to add your favorite spices or herbs to the pretzel coating for an extra kick.
  3. Double the Batch: Consider making extra chicken to have delicious leftovers for sandwiches or salads the next day.
  4. Perfect the Sauce: For a smoother cheese sauce, ensure your cheddar is at room temperature before adding it to the mixture.

Variations

Alternative Cheeses for the Sauce

While sharp cheddar shines in this dish, you can switch it up. Try using Gruyère for a nutty kick. Monterey Jack melts well and adds creaminess. For a tangy flavor, go with Pepper Jack. It gives a nice heat that pairs well with the pretzel crust. Experiment with a mix of cheeses for a unique taste!

Optional Ingredients for the Coating

You can add fun flavors to your pretzel coating. Consider mixing in some Parmesan cheese for a savory punch. Dried herbs like thyme or oregano also add depth. For a spicy touch, sprinkle in cayenne pepper or crushed red pepper flakes. Add a hint of honey or brown sugar for a sweet twist. These changes can make your dish even more exciting!

Serving Suggestions

When it comes to serving, presentation matters. Place the chicken on a bright plate to catch the eye. Drizzle the cheddar sauce on top, letting it flow down the sides. Add a sprinkle of fresh herbs for color. Serve alongside a salad or roasted veggies for a complete meal. You can even pair it with a cold beer or lemonade for a perfect match!

Storage Info

Storing Leftovers

After enjoying your pretzel crusted chicken, store any leftovers right away. Place the chicken in an airtight container. You can keep it in the fridge for up to 3 days. To prevent the crust from getting soggy, try to separate the chicken from the sauce. If you must store them together, place a paper towel inside the container to absorb moisture.

Reheating Instructions

When you’re ready to have your leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with aluminum foil. This helps keep the chicken moist. Heat for about 15-20 minutes until warmed through. For the sauce, warm it gently on the stove over low heat, stirring often. You can also microwave the sauce in a bowl, but watch it closely to avoid splatters.

Freezing Tips

If you want to save your pretzel crusted chicken for later, freezing is a great option. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag or container. Be sure to label the bag with the date. You can freeze the chicken for up to 2 months. For the cheddar sauce, allow it to cool before freezing in a separate airtight container. When you’re ready to use it, thaw both in the fridge overnight and reheat as mentioned above.

FAQs

What can I substitute for the chicken breasts?

You can use chicken thighs instead of chicken breasts. Thighs are juicier and flavorful. You can also try turkey cutlets if you prefer a leaner meat. Just adjust cooking time to ensure they reach 165°F.

Can I use a different type of cheese for the sauce?

Yes, you can use any cheese you like. Gouda or Monterey Jack work well. For a sharper flavor, try using extra sharp cheddar. Each cheese will give the sauce a unique taste and texture.

How do I ensure my chicken stays juicy?

To keep chicken juicy, you must not overcook it. Use a meat thermometer to check for doneness. Let the chicken rest for a few minutes after baking. This helps the juices stay locked in.

What can I serve with Pretzel Crusted Chicken?

You can serve it with steamed veggies or a fresh salad. Mashed potatoes or rice also pair well. For a fun twist, add some pickles or coleslaw on the side!

In this post, we covered the key steps to make pretzel-crusted chicken with a rich cheddar sauce. You learned about the ingredients, from the chicken to the seasonings and extras. I shared tips for perfecting the breading and sauce. We also explored fun variations and provided storage advice for leftovers.

Now you have the tools to create this tasty dish. Enjoy cooking, and make it your ow

- 4 boneless, skinless chicken breasts - 2 cups pretzels, finely crushed - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup shredded sharp cheddar cheese - 1 tablespoon unsalted butter - 1 cup whole milk - 1 tablespoon Dijon mustard - 1 tablespoon cornstarch (optional, for a thicker sauce) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and freshly ground pepper, to taste This tasty dish starts with chicken breasts, which are the main star. The pretzels create a crunchy crust that makes the chicken exciting. You will also need flour and eggs to help the pretzels stick. For the cheddar sauce, sharp cheddar cheese adds a rich flavor. Butter and milk make the sauce creamy. You can use Dijon mustard for a nice kick. If you want a thicker sauce, the cornstarch helps. The seasonings add depth. Garlic powder and onion powder give great taste. Smoked paprika adds a hint of smokiness. Don't forget the salt and pepper to finish it off. Each ingredient plays a role in making this dish truly delightful. {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). This temperature is key for crispy chicken. Next, line a baking sheet with parchment paper. This step helps prevent sticking and makes clean-up easy. In a shallow dish, combine 2 cups of finely crushed pretzels. Add 1 teaspoon each of garlic powder, onion powder, and smoked paprika. Season with salt and pepper to taste. Mix well to ensure the flavors blend. Create a three-step breading station. Place 1 cup of all-purpose flour in one bowl. In a second bowl, have 2 large beaten eggs ready. In the third bowl, add your pretzel mixture. This setup makes breading easy and fun. Take a chicken breast and dip it into the flour. Shake off any extra flour. Next, immerse it in the beaten eggs. Let any excess drip off. Finally, coat the chicken in the pretzel mix. Press down to ensure it's well-covered. Place the coated chicken on your baking sheet. Make sure to space them apart. Put the baking sheet in your preheated oven. Bake for about 25 to 30 minutes. The chicken is done when the crust is golden brown. A meat thermometer should read 165°F (75°C) at the center. While the chicken bakes, grab a medium saucepan. Melt 1 tablespoon of unsalted butter over medium heat. This will be the base for a creamy sauce. Once the butter is melted, whisk in 1 cup of whole milk and 1 tablespoon of Dijon mustard. Heat this mix gently but do not boil it. Gradually stir in 1 cup of shredded sharp cheddar cheese. Keep whisking until the cheese melts and the sauce is smooth. If you want it thicker, mix 1 tablespoon of cornstarch with cold water and add it to the sauce. Once the chicken is done baking, take it out of the oven. Let the chicken rest for a few minutes. This keeps the meat juicy and tender. To serve, place each pretzel-crusted chicken breast on a plate. Drizzle the creamy cheddar sauce generously over the top. Enjoy your delicious meal! Breading chicken is fun and can be easy. First, use a clean and dry area. Lay out your flour, eggs, and pretzel mix in order. This makes it simple to coat the chicken. - Start with the flour. Dredge each chicken breast well. Shake off any extra flour. - Next, dip the chicken into the beaten eggs. Let the extra egg drip off. - Finally, coat the chicken in the pretzel mix. Press down to stick the crumbs well. This method gives you a thick and crunchy crust. A good cheddar sauce can make your dish shine. Start by melting the butter over medium heat. Add in whole milk and Dijon mustard. Stir these ingredients gently. - Gradually add the shredded sharp cheese. Keep whisking until it melts completely. - If you want a thicker sauce, mix cornstarch with cold water first. Add this slurry to the sauce. Stir until it thickens. This sauce is creamy and rich, perfect for drizzling over your chicken. Presentation matters for any meal. To make your dish pop, use a colorful plate. After plating the chicken, drizzle the cheddar sauce over the top. - Add a sprinkle of freshly chopped parsley for color. - Serve with steamed seasonal vegetables or a crisp salad. These small touches make your meal look and taste gourmet. Enjoy your creation! Pro Tips Use Fresh Ingredients: Fresh chicken and high-quality cheese will greatly enhance the flavor of your dish. Customize Your Spices: Feel free to add your favorite spices or herbs to the pretzel coating for an extra kick. Double the Batch: Consider making extra chicken to have delicious leftovers for sandwiches or salads the next day. Perfect the Sauce: For a smoother cheese sauce, ensure your cheddar is at room temperature before adding it to the mixture. {{image_4}} While sharp cheddar shines in this dish, you can switch it up. Try using Gruyère for a nutty kick. Monterey Jack melts well and adds creaminess. For a tangy flavor, go with Pepper Jack. It gives a nice heat that pairs well with the pretzel crust. Experiment with a mix of cheeses for a unique taste! You can add fun flavors to your pretzel coating. Consider mixing in some Parmesan cheese for a savory punch. Dried herbs like thyme or oregano also add depth. For a spicy touch, sprinkle in cayenne pepper or crushed red pepper flakes. Add a hint of honey or brown sugar for a sweet twist. These changes can make your dish even more exciting! When it comes to serving, presentation matters. Place the chicken on a bright plate to catch the eye. Drizzle the cheddar sauce on top, letting it flow down the sides. Add a sprinkle of fresh herbs for color. Serve alongside a salad or roasted veggies for a complete meal. You can even pair it with a cold beer or lemonade for a perfect match! After enjoying your pretzel crusted chicken, store any leftovers right away. Place the chicken in an airtight container. You can keep it in the fridge for up to 3 days. To prevent the crust from getting soggy, try to separate the chicken from the sauce. If you must store them together, place a paper towel inside the container to absorb moisture. When you’re ready to have your leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with aluminum foil. This helps keep the chicken moist. Heat for about 15-20 minutes until warmed through. For the sauce, warm it gently on the stove over low heat, stirring often. You can also microwave the sauce in a bowl, but watch it closely to avoid splatters. If you want to save your pretzel crusted chicken for later, freezing is a great option. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag or container. Be sure to label the bag with the date. You can freeze the chicken for up to 2 months. For the cheddar sauce, allow it to cool before freezing in a separate airtight container. When you’re ready to use it, thaw both in the fridge overnight and reheat as mentioned above. You can use chicken thighs instead of chicken breasts. Thighs are juicier and flavorful. You can also try turkey cutlets if you prefer a leaner meat. Just adjust cooking time to ensure they reach 165°F. Yes, you can use any cheese you like. Gouda or Monterey Jack work well. For a sharper flavor, try using extra sharp cheddar. Each cheese will give the sauce a unique taste and texture. To keep chicken juicy, you must not overcook it. Use a meat thermometer to check for doneness. Let the chicken rest for a few minutes after baking. This helps the juices stay locked in. You can serve it with steamed veggies or a fresh salad. Mashed potatoes or rice also pair well. For a fun twist, add some pickles or coleslaw on the side! In this post, we covered the key steps to make pretzel-crusted chicken with a rich cheddar sauce. You learned about the ingredients, from the chicken to the seasonings and extras. I shared tips for perfecting the breading and sauce. We also explored fun variations and provided storage advice for leftovers. Now you have the tools to create this tasty dish. Enjoy cooking, and make it your own!

Pretzel Crusted Chicken with Cheddar Sauce

A delicious chicken dish coated in a crunchy pretzel crust, served with a creamy cheddar sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 2 cups pretzels, finely crushed
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon unsalted butter
  • 1 cup whole milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cornstarch (optional, for a thicker sauce)

Instructions
 

  • Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
  • In a shallow dish, combine the finely crushed pretzels with garlic powder, onion powder, smoked paprika, salt, and freshly ground pepper.
  • Create a three-step breading station with flour in one bowl, beaten eggs in a second bowl, and the seasoned pretzel mixture in a third.
  • Dip each chicken breast into the flour, then into the beaten eggs, and finally coat it thoroughly in the pretzel mixture. Place on the lined baking sheet.
  • Bake the pretzel-crusted chicken for about 25-30 minutes until golden brown and a meat thermometer reads 165°F (75°C).
  • In a medium saucepan, melt the butter over medium heat.
  • Whisk in the whole milk and Dijon mustard, heating gently until warmed through.
  • Gradually stir in the shredded sharp cheddar cheese until melted and smooth. If desired, mix cornstarch with cold water to create a slurry and add to the sauce to thicken.
  • Remove the chicken from the oven and let it rest for a few minutes.
  • Plate each pretzel-crusted chicken breast and drizzle the creamy cheddar sauce over the top.

Notes

Serve with a garnish of parsley and a side of vegetables or salad.
Keyword cheddar sauce, chicken, pretzel

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