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Pretzel Chicken with Cheese Sauce

Homemade Pretzel Chicken with Cheese Sauce

Crispy, crunchy pretzel-crusted chicken breasts baked to perfection and smothered in a creamy, homemade cheese sauce. This comforting dish is a family favorite that’s surprisingly easy to make!

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into cutlets
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 3 cups pretzel crumbs (about 8 oz pretzels)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 1/4 cup vegetable oil

Cheese Sauce:

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon mustard powder
  • 2 cups shredded cheddar cheese

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
  2. Place flour, beaten eggs, and pretzel crumbs (mixed with garlic powder, paprika, salt, and pepper) into three separate shallow dishes.
  3. Dip each chicken cutlet into the flour, then the egg, and then press into the pretzel crumbs, ensuring it’s fully coated.
  4. Heat vegetable oil in a large skillet over medium-high heat. Sear each chicken cutlet for 2-3 minutes per side, until golden brown.
  5. Transfer seared chicken cutlets to the prepared baking sheet.
  6. Bake for 15-20 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
  7. While the chicken is baking, prepare the cheese sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
  8. Gradually whisk in milk until smooth. Add salt, pepper, and mustard powder.
  9. Bring to a simmer, stirring constantly, until thickened.
  10. Remove from heat and stir in cheddar cheese until melted and smooth.
  11. Pour cheese sauce over baked pretzel chicken and serve immediately.

Notes

For a spicier kick, add a pinch of cayenne pepper to the pretzel crumb mixture. Serve with steamed broccoli or a side salad for a complete meal.