Ingredients

4 boneless, skinless chicken breasts

Salt & pepper to taste

1/2 cup flour

2 large eggs

1 tablespoon Dijon mustard (for dredging)

2 cups crushed pretzels (about 6 ounces)

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

2 tablespoons olive oil or melted butter (for cooking)

2 tablespoons butter (for sauce)

2 tablespoons flour (for sauce)

1 cup milk (whole or 2%)

1 tablespoon Dijon mustard (for sauce)

1/2 tablespoon yellow mustard (for sauce)

1 cup sharp cheddar cheese, shredded

Salt and pepper, to taste (for sauce)

Fresh parsley, chopped (for garnish)

Extra crushed pretzels (optional, for garnish)

Instructions

Step 1: Pound the chicken breasts to an even thickness and season both sides with salt and pepper.

Step 2: Prepare three shallow bowls: place flour in the first, mix beaten eggs with 1 tablespoon Dijon mustard in the second, and combine crushed pretzels with garlic powder and smoked paprika in the third.

Step 3: Dredge each chicken breast first in flour, shaking off excess, then dip into the egg-mustard mixture, and finally press thoroughly into the pretzel mixture to coat evenly.

Step 4: Choose your cooking method:

Baking: Preheat the oven to 400°F (200°C). Place the coated chicken on a lined baking sheet, brush with olive oil or melted butter, and bake for 20–25 minutes, flipping once halfway through.
Pan-frying: Heat olive oil or butter in a skillet over medium heat. Cook the chicken 5–6 minutes per side until golden and the internal temperature reaches 165°F.

Step 5: While the chicken cooks, make the cheddar mustard sauce. In a saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for about 1 minute.

Step 6: Gradually add 1 cup milk, whisking constantly until the sauce thickens.

Step 7: Stir in both mustards, reduce heat to low, then add shredded cheddar cheese. Stir until melted and smooth. Season with salt and pepper to taste.

Step 8: Serve the crispy pretzel crusted chicken hot, topped generously with the cheddar mustard sauce. Garnish with chopped fresh parsley and extra crushed pretzels if desired.

Tips & Variations

Use flavored pretzels, like honey mustard or jalapeño, for an extra kick of flavor.

For a spicier sauce, add a pinch of cayenne pepper or a few dashes of hot sauce.

Try using panko mixed with crushed pretzels for an even crunchier coating.

To keep the chicken extra juicy, avoid overcooking; use a meat thermometer to check for 165°F internal temperature.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well with this recipe and may be even juicier, but adjust cooking time accordingly as thighs usually need a little longer to cook through.

Is it necessary to use both Dijon and yellow mustard in the sauce?

Using both mustards adds complexity—the Dijon provides sharpness while the yellow adds a mild sweetness. You can substitute with just Dijon if preferred, but the flavor will be slightly different.