Delightful Crunchy Chicken Mustard Sauce

The crunchy pretzel-coated chicken pairs wonderfully with a smooth, rich sauce that turns your regular dinner into an impressive meal. You'll love how the salt from the pretzels works with the creamy mustard-cheese sauce - it's a match that'll make your taste buds dance!

I stumbled on this dish when trying to finish off some leftover pretzels. My kids went crazy for it and now they beg me to make it twice monthly, even my fussiest child who usually turns his nose up at chicken.

What You'll Need

• Boneless skinless chicken breasts: they cook evenly and are super easy to portion
• Crushed pretzels: they make an amazing crunchy outer layer with natural saltiness
• All purpose flour: this makes sure your egg mix sticks nicely to the chicken
• Eggs and milk: they work together to help your pretzel coating stick perfectly
• Cheddar cheese: grab the sharp stuff for more flavor punch
• Dijon mustard: brings a nice tang that balances the richness - don't go cheap here
• Butter: this starts your sauce off right for that smooth texture

Cooking Guide

Get Everything Ready:

Line up three shallow dishes - put flour in the first, mix eggs and milk in the second, and fill the third with crushed pretzels. This lineup makes coating fast and keeps your hands clean. Break your pretzels into bits about the size of panko for the best crunch and coverage.

Prep Your Chicken:

Sprinkle salt and pepper all over your chicken breasts. Roll each piece in flour until covered, dunk in egg mix and let extra drip away. Then press firmly into pretzel crumbs on both sides. Pat gently so everything sticks well. You want good coverage but nothing falling off.

Brown It Up:

Get vegetable oil hot in a big pan until it's shimmering. Add chicken pieces with space between them. Cook until they're golden brown, about 3-4 minutes each side. They won't be fully done yet, but they'll look great and start locking in juices.

Bake Until Done:

Move your browned chicken to a baking sheet with parchment paper. Bake at 400°F for 15-20 minutes. This two-part cooking trick gives you crispy outside and perfectly cooked inside without burning. Check with a thermometer for 165°F in the thickest part.

Start Your Sauce:

Melt butter in a pot over medium heat until bubbling stops. Sprinkle flour in while stirring non-stop to make a smooth mix. Cook for 1-2 minutes until slightly golden and smelling a bit nutty. This gets rid of that raw flour taste and helps thicken your sauce.

Build The Sauce:

Slowly pour milk into your butter-flour mix while whisking like crazy to avoid lumps. Keep stirring as it bubbles gently and thickens enough to coat your spoon, about 3-5 minutes. Turn heat down before adding cheese so it doesn't get grainy.

Make It Perfect:

Add small handfuls of shredded cheddar, stirring until each bit melts before adding more. Mix in Dijon mustard and taste it before adding salt and pepper. Remember, those pretzel-coated chicken pieces already bring saltiness. Your sauce should be velvety and pourable but thick enough to stick.

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Tasty Variations

This pretzel coating works great on other meats like pork chops or fish. For fish, you'll need much less time - check if it's done after just 10 minutes in the oven. Pork chops might need a bit longer depending on how thick they are. Aim for 145°F inside and let them rest 3 minutes before serving.

Great Side Dishes

Try this chicken with some roasted asparagus or green beans that can cook in the oven at the same time. The veggies add freshness against the rich sauce and crunchy coating. A basic side salad with light dressing also goes well to balance everything out.

Keeping Leftovers

Keep any leftover chicken separate from the sauce in sealed containers. The chicken stays good for 3 days while your sauce will last about 5 days in the fridge. To keep that crunch, warm the chicken in a 350°F oven for 10 minutes instead of using the microwave, which makes it soggy.

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Common Questions

→ Can I use chicken thighs instead of breasts?

You bet! Thighs work fine but they'll need different cooking times. Just make sure they hit 165°F (74°C) inside before serving.

→ What type of pretzels should I use?

Go for salty, hard pretzels to get the best crunch and taste. Don't grab the sweet ones for this dish.

→ Can I make the sauce in advance?

Absolutely! Whip up your sauce earlier and just warm it slowly on low heat when you're ready to eat.

→ Can I make this gluten-free?

Simply swap in gluten-free pretzels and flour and you'll have a tasty gluten-free version of this meal.

→ What side dishes pair well with this?

Creamy mashed potatoes, bright green veggies, or a cool fresh salad all go great with this chicken dish.