Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 1/2 cups crushed pretzels (about 4 cups whole pretzels, finely crushed)
- 1/2 cup all-purpose flour (for dredging)
- 2 large eggs
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 cup shredded sharp cheddar cheese
- 1/2 cup heavy cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or melted butter (for cooking)
- Fresh parsley, chopped (optional, for garnish)
Substitution tips: If you prefer a gluten-free option, use gluten-free pretzels and gluten-free flour. For a lighter version, swap heavy cream with half-and-half or whole milk, though the sauce will be less rich. Sharp white cheddar can replace orange cheddar for a milder flavor, and feel free to add a pinch of cayenne for a little heat if you like.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. This reminds me of helping Nonna Rosa prepare her baking trays, always a careful step to ensure nothing sticks and everything bakes evenly.
- Start by crushing the pretzels. Place the pretzels in a large zip-top bag and crush them with a rolling pin or pulse in a food processor until you have fine crumbs with some small pieces for texture.
- In a shallow dish, combine the crushed pretzels, smoked paprika, garlic powder, salt, and pepper. Mix well to distribute the spices evenly.
- Set up your dredging station: place the flour in one shallow bowl, beat the eggs in a second bowl, and have the pretzel mixture in a third.
- Season the chicken breasts with a little salt and pepper. Dredge each breast first in the flour, shaking off any excess, then dip into the beaten eggs, and finally press firmly into the pretzel crumbs, making sure each piece is well-coated. Olivia always insists on “double coating” — a fun way to get more crunch!
- Heat the olive oil or melted butter in a large skillet over medium heat. Once hot, carefully place the chicken breasts in the pan and cook for 3-4 minutes on each side, or until golden brown and crispy. Remember, you’re just getting color and texture here; the chicken will finish cooking in the oven.
- Transfer the browned chicken breasts to the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the internal temperature reaches 165°F (75°C). This final step ensures juicy, tender meat—something my grandmother always emphasized when cooking poultry.
- While the chicken bakes, prepare the mustard cheddar sauce. In a small saucepan over low heat, whisk together the Dijon mustard, whole-grain mustard, heavy cream, and shredded cheddar. Stir gently until the cheese melts and the sauce is smooth and creamy. If needed, warm it slowly to prevent the cheese from separating.
- Once the chicken is done, serve immediately with a generous drizzle of the mustard cheddar sauce. Garnish with chopped fresh parsley for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
