Why You’ll Love This Recipe
Pretzel Chicken with Mustard-Cheddar Sauce is a hearty, family-friendly dish that combines crispy, crunchy coating with creamy, tangy sauce. Instead of traditional breadcrumbs, crushed pretzels give the chicken a unique texture and salty bite. The rich mustard-cheddar sauce balances this crunch with a velvety, savory finish, turning a simple chicken dinner into something extraordinary. This recipe is perfect for weeknights because it comes together quickly, but it is also impressive enough for entertaining. The pretzel coating keeps the chicken juicy while adding an irresistible crunch, while the sauce—made with sharp cheddar cheese and zesty mustard—adds depth and indulgence. Serve it with roasted vegetables, mashed potatoes, or even a crisp green salad for a complete meal. If you love creative twists on comfort food, Pretzel Chicken with Mustard-Cheddar Sauce will quickly earn a place in your recipe collection.
Pretzel Chicken with Mustard-Cheddar Sauce: Crispy & Flavorful
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Halal
Description
Crispy oven-baked chicken coated in crushed pretzels and served with a creamy, tangy mustard-cheddar sauce for a flavorful twist on classic comfort food.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 2 tbsp olive oil (for brushing)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour (for sauce)
- 1 1/2 cups milk
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp Dijon mustard
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pound chicken breasts to even thickness.
- Set up breading station: Place flour in one bowl, whisk eggs and milk in another, and crushed pretzels mixed with garlic powder, paprika, and black pepper in a third.
- Dredge chicken in flour, dip in egg mixture, then coat with pretzels, pressing to adhere.
- Place coated chicken on baking sheet and lightly brush or drizzle with olive oil.
- Bake 20–25 minutes, until chicken is golden and cooked through.
- Meanwhile, prepare sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.
- Gradually whisk in milk, cooking until thickened, about 3–4 minutes.
- Stir in cheddar cheese, Dijon mustard, cayenne (if using), salt, and pepper until smooth.
- Serve chicken hot with mustard-cheddar sauce drizzled on top or on the side.
Notes
- Crush pretzels finely for best coating adherence.
- Serve with roasted vegetables or mashed potatoes for a complete meal.
- Sauce can be made ahead and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breasts are the base of this dish, providing lean protein that stays juicy under the pretzel crust.
Pretzels act as the breading, crushed finely to deliver crunch and salty flavor.
Flour helps the coating adhere to the chicken, ensuring even coverage.
Eggs bind the pretzel crumbs to the chicken, creating a sturdy crust.
Salt and pepper season the chicken simply, enhancing natural flavors.
Butter forms the foundation of the mustard-cheddar sauce, giving it richness.
All-purpose flour creates a roux for thickening the sauce.
Milk provides creaminess and body to the sauce, balancing the sharpness of the cheese.
Cheddar cheese offers bold, sharp flavor and creamy texture when melted into the sauce.
Dijon mustard adds tanginess and depth, pairing beautifully with cheddar and chicken.
Garlic powder subtly enhances the sauce with savory undertones.
Paprika can be added for gentle smokiness and color.
Directions
Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with finely crushed pretzels. Dredge each chicken breast first in flour, then dip into egg, and finally coat thoroughly with crushed pretzels.
Place the coated chicken breasts on the baking sheet and bake for 20–25 minutes, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
Meanwhile, prepare the mustard-cheddar sauce. In a saucepan, melt butter over medium heat. Stir in flour to form a roux, cooking for 1–2 minutes. Gradually whisk in milk until smooth, then simmer until the sauce thickens. Stir in cheddar cheese, Dijon mustard, garlic powder, and paprika. Mix until smooth and creamy. Adjust seasoning with salt and pepper as needed.
Serve the baked pretzel chicken hot, drizzled generously with mustard-cheddar sauce. Garnish with parsley if desired.
Servings and timing
This recipe yields 4 servings. Preparation takes about 15 minutes, while baking and sauce-making together require 25 minutes. Total time is approximately 40 minutes.
Storage/reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 10–12 minutes to maintain crispness. The mustard-cheddar sauce should be stored separately in the refrigerator for up to 3 days and gently reheated on the stove over low heat. Avoid microwaving the chicken, as it may soften the pretzel crust.
Variations and Customizations
Spicy version
Add cayenne pepper or hot mustard to the sauce for extra heat.
Cheese swap
Try smoked gouda or gruyère in place of cheddar for a new flavor profile.
Chicken tenders
Make smaller pieces for kid-friendly servings or appetizers.
Herbed pretzels
Use flavored pretzels, such as garlic or onion, for an added twist.
Gluten-free option
Use gluten-free pretzels and flour to accommodate dietary needs.
Beer-infused sauce
Replace part of the milk with beer for a pub-style sauce.
Double crunch
Pan-fry the coated chicken in a little oil before baking for extra crispiness.
Mustard blend
Mix Dijon and whole-grain mustard for a richer sauce flavor.
Vegetarian twist
Use the pretzel coating and sauce on cauliflower or portobello mushrooms.
Honey mustard sauce
Add a touch of honey to the sauce for a sweet-savory balance.
FAQs
Can I fry the chicken instead of baking?
Yes, pan-frying in oil until golden works well, though baking is lighter.
What type of pretzels should I use?
Traditional salted pretzels work best; avoid overly flavored varieties.
Can I use chicken thighs instead of breasts?
Yes, thighs work well but may need extra cooking time.
How do I make the crust extra crunchy?
Press the pretzel crumbs firmly onto the chicken and bake on a wire rack.
Can I prepare the sauce ahead of time?
Yes, make it in advance and reheat gently before serving.
What sides go well with pretzel chicken?
Mashed potatoes, roasted vegetables, or green beans pair nicely.
Can I freeze pretzel chicken?
Yes, freeze after baking without sauce. Reheat in the oven for crispness.
Is the mustard flavor strong?
The Dijon adds tang but balances well with the cheddar.
Conclusion
Pretzel Chicken with Mustard-Cheddar Sauce is a delightful twist on classic comfort food. With its crunchy, golden pretzel crust and rich, tangy sauce, it delivers both texture and bold flavor in every bite. Simple enough for a weeknight dinner yet impressive enough for guests, this dish showcases how easy it is to elevate chicken with creative coatings and flavorful sauces. Its versatility allows for endless variations, making it adaptable to different tastes and occasions. Whether served with hearty sides or enjoyed on its own, this recipe is sure to become a favorite for anyone who appreciates crispy, cheesy, and satisfying meals.
Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!