Name: Pretzel Chicken with Mustard-Cheddar Sauce Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 cups crushed pretzels; 1/2 cup all-purpose flour; 2 large eggs; 1/4 cup milk; Salt and pepper to taste; 2 tablespoons vegetable oil; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup milk; 1 cup shredded cheddar cheese; 2 tablespoons Dijon mustard; Salt and pepper to taste

Jump to Recipe

If you’re looking to add a show-stopping dish to your regular rotation, Pretzel Chicken with Mustard-Cheddar Sauce is just what your taste buds have been craving. Imagine the crunch of salty pretzel crust wrapped around juicy chicken, all smothered in a velvety, tangy cheese sauce that’s bursting with sharp cheddar and zippy Dijon. It’s comfort food with a playful twist and a dish that gets everyone at the table vying for seconds. With simple steps and a handful of flavorful ingredients, you’ll have a meal that’s both easy enough for weeknights and impressive enough for a weekend dinner party.

Pretzel Chicken with Mustard-Cheddar Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pretzel Chicken with Mustard-Cheddar Sauce lies in how a few crowd-pleasing staples come together to create something magical. Each ingredient plays an important role in making the chicken crisp, the sauce luscious, and every bite totally unforgettable.

Chicken breasts: Go for boneless, skinless chicken breasts as the perfect canvas for that crave-worthy crunch and to keep things juicy inside.
Pretzels: Crushed to just the right consistency, they act as the superstar coating that brings salty flavor and a fun, snappy texture.
All-purpose flour: A light dredge helps the pretzel coating stick and gives a balanced, golden crust.
Eggs: Beaten with milk, they create the perfect glue for the pretzel crumbs to cling to.
Milk: Used both in the egg mixture and as the base for your luscious sauce—whole milk works best for richness, but any variety will do.
Salt and pepper: These essentials enhance every element and bring all the flavors into sharp focus.
Vegetable oil: Just a touch gets you that crispy, deep golden exterior when searing before baking.
Butter: It’s the beginning of a classic roux for the sauce and those creamy notes are pure magic.
Shredded cheddar cheese: Good sharp cheddar melts into the sauce for a bold, cheesy punch—you can never go wrong with more cheese!
Dijon mustard: Adds tang and a little heat, ensuring every forkful of Pretzel Chicken with Mustard-Cheddar Sauce is irresistible.

How to Make Pretzel Chicken with Mustard-Cheddar Sauce

Step 1: Set Up Your Coating Station

This step is all about easing your prep. Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper (for easy cleanup!). Grab three shallow bowls: one gets your crushed pretzels, the next your flour, and in the third whisk together your eggs and milk. Everything is now ready for the coating assembly line that’ll guarantee perfectly crisp Pretzel Chicken with Mustard-Cheddar Sauce every time.

Step 2: Dredge and Coat the Chicken

Pat your chicken breasts dry and season them on both sides with salt and pepper. Now you’re ready to coat: dust each piece first in flour, making sure to shake off any excess. Next, dip it into the egg mixture, ensuring both sides are well-coated. Finally, press each chicken breast firmly into the crushed pretzels so there’s a thick, even layer clinging to every surface. Don’t be shy—really press those crumbs on!

Step 3: Pan-Fry for Extra Crunch

Heat the vegetable oil in a large skillet over medium-high. Once shimmering, gently lay in your coated chicken breasts. Cook for 3–4 minutes on each side—just until gorgeously golden and the crust is crisp and fragrant. This step locks in the moisture and gives you that signature Pretzel Chicken with Mustard-Cheddar Sauce crunch.

Step 4: Bake to Perfection

Carefully transfer the pan-crisped chicken breasts to your prepared baking sheet. Slide them into the oven and bake for 15–20 minutes. You want the chicken to reach a safe internal temperature of 165°F (74°C) so it stays juicy but fully cooked. While the chicken is baking, you can have the sauce ready to go in no time.

Step 5: Make the Mustard-Cheddar Sauce

In a medium saucepan over medium heat, melt your butter until it bubbles. Sprinkle in the flour and whisk—it’ll turn into a thick paste after about a minute or two, which helps thicken your sauce later. Gradually pour in the milk, whisking constantly to avoid lumps, until the mixture comes up to a gentle simmer and thickens. Lower the heat, stir in your shredded cheddar until silky and smooth, and finally, add that wonderful Dijon mustard with a pinch of salt and pepper. The sauce should be thick enough to coat a spoon and oh-so-creamy.

Step 6: Put It All Together

Let the pretzel-crusted chicken rest for a few minutes out of the oven to keep the juices inside. Plate each piece, then generously drizzle with the warm, cheesy mustard sauce. Now inhale deeply—the aroma says it all! Your Pretzel Chicken with Mustard-Cheddar Sauce is ready to dazzle.

How to Serve Pretzel Chicken with Mustard-Cheddar Sauce

Garnishes

A shower of freshly chopped chives or parsley adds a pop of green and a whisper of freshness alongside the rich flavors. If you like a little kick, a light sprinkle of smoked paprika or cracked black pepper over the sauce can make each bite sing.

Side Dishes

Pretzel Chicken with Mustard-Cheddar Sauce loves good company. Serve it alongside buttery mashed potatoes, crisp roasted vegetables like Brussels sprouts or carrots, or a simple green salad tossed with tangy vinaigrette. Even roasted sweet potatoes or garlicky broccoli taste extra-special next to this dish.

Creative Ways to Present

If you’re serving a crowd, slice the chicken and fan it out on a platter, then drizzle with sauce and add more on the side for dipping. Stack crispy chicken sliders with sauce and pickles for a fun party twist, or serve over waffles or fresh-baked biscuits for a comfort-food brunch everyone will remember. No matter the presentation, this Pretzel Chicken with Mustard-Cheddar Sauce never fails to impress.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pretzel Chicken with Mustard-Cheddar Sauce in an airtight container in the refrigerator. Keep the sauce separate if possible, as this helps maintain the crisp exterior of the chicken and prevents everything from becoming soggy. Leftovers will stay fresh and tasty for up to three days.

Freezing

If you want to prep Pretzel Chicken with Mustard-Cheddar Sauce ahead, let the cooked chicken breasts cool completely, then wrap each individually in plastic wrap and foil. Store in the freezer for up to two months. While the sauce can freeze, it may develop slight separation—so it’s best enjoyed freshly made if you can!

Reheating

For best results, reheat the chicken in a 350°F (175°C) oven for about 15–20 minutes, or until hot and the crust crisps back up. Rewarm the Mustard-Cheddar Sauce gently on the stovetop over low heat, whisking in a splash of milk if it seems too thick. Serve together and enjoy that fresh-out-of-the-oven experience all over again.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully—they’re tender, juicy, and have a slightly richer flavor. Adjust the bake time as needed, since thighs may cook a little more quickly.

What type of pretzels is best?

Any salted hard pretzels will do—pretzel sticks, twists, or thins. Just pulse them in a food processor or crush with a rolling pin until you have coarse crumbs for the best coating texture.

Is there a gluten-free option?

Yes! Swap regular pretzels and flour for gluten-free versions (there are plenty of great options on the market now), and your Pretzel Chicken with Mustard-Cheddar Sauce will be gluten-free but just as delicious.

Can I make the Mustard-Cheddar Sauce ahead?

You can! Prepare the sauce up to two days in advance and store, covered, in the refrigerator. Rewarm gently, stirring in a splash of milk to restore the creamy texture, then serve it hot over your crispy chicken.

What cheese works if I don’t have cheddar?

While sharp cheddar is classic for Pretzel Chicken with Mustard-Cheddar Sauce, try Monterey Jack, Gruyère, or even a smoked cheese for a different flavor twist. Just be sure it melts well for a smooth, creamy sauce.

Final Thoughts

If you’re ready for a dinner that feels both comforting and a little out of the ordinary, you have to try Pretzel Chicken with Mustard-Cheddar Sauce. It’s the kind of dish that turns a regular night into something special, and once you see those empty plates, you’ll know you’ve found a new favorite. Go ahead—give it a try, and don’t be surprised if your guests ask for the recipe!

Pretzel Chicken with Mustard-Cheddar Sauce Recipe

★★★★★

5.1 from 7 reviews

Author: Lily
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: None

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Description

This Pretzel Chicken with Mustard-Cheddar Sauce recipe combines crispy, pretzel-crusted chicken breasts with a creamy and tangy cheddar sauce. It’s a delicious and comforting meal that’s perfect for dinner.

Instructions

Prepare the Coating: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place pretzels, flour, and egg mixture in separate bowls.
Coat the Chicken: Season chicken with salt and pepper. Dredge in flour, dip in egg, then coat with crushed pretzels.
Cook the Chicken: Brown chicken in a skillet, then bake in the oven until cooked through.
Make the Mustard-Cheddar Sauce: Melt butter, whisk in flour, add milk and cheese, then stir in mustard and season.
Serve: Drizzle the mustard-cheddar sauce over the cooked chicken and enjoy!

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking, Stovetop
Cuisine: American