Introduction

Pretzel Chicken with Mustard-Cheddar Sauce offers a delightful combination of crunchy, savory crust and creamy, tangy sauce. This dish is perfect for a comforting weeknight dinner or a special occasion when you want something both easy and impressive.

The image shows two layers of golden-brown fried chicken stacked on top of each other, with a thick, creamy mustard-yellow sauce generously poured over them, dripping down the sides and pooling at the bottom. The fried chicken has a crispy, textured crust with dark brown and reddish tones, while the sauce is smooth with specks of seasoning visible. Small green herb leaves are scattered on top of the sauce and around the chicken, adding contrast. The dish is on a plate placed on a white marbled surface, capturing the warm, rich colors and textures in close-up detail. photo taken with an iphone --ar 4:5 --v 7

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 (for sauce)
1 cup milk (for sauce)
1 cup shredded cheddar cheese
2 tablespoons Dijon mustard

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Prepare three shallow bowls: one with crushed pretzels, one with flour, and one with beaten eggs mixed with milk.
Step 2: Season the chicken breasts with salt and pepper. Dredge each breast first in flour, shaking off excess, then dip into the egg mixture, and finally press into the crushed pretzels to coat evenly.
Step 3: Heat vegetable oil in a large skillet over medium-high heat. Cook the coated chicken breasts until golden brown on both sides, about 3-4 minutes per side.
Step 4: Transfer the browned chicken to the prepared baking sheet and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 5: While the chicken bakes, prepare the mustard-cheddar sauce. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1-2 minutes until lightly browned and bubbly.
Step 6: Gradually whisk in milk, stirring constantly until the mixture thickens and simmers. Reduce heat to low, stir in cheddar cheese until smooth, then add Dijon mustard. Season with salt and pepper.
Step 7: Remove chicken from oven and let rest a few minutes. Serve the chicken breasts drizzled with the mustard-cheddar sauce.

Tips & Variations

For extra flavor, add garlic powder and smoked paprika to the pretzel coating mix.
Use whole-grain Dijon mustard for a slightly milder sauce.
Substitute crushed pretzels with panko breadcrumbs for a lighter crust.
Try serving with steamed vegetables or a fresh green salad for a balanced meal.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid sogginess. You can also reheat the sauce on the stove over low heat, stirring frequently.

How to Serve

The image shows two pieces of crispy fried chicken stacked on a white plate with a dark inner surface, covered in a thick, creamy yellow sauce that drips down the sides. The chicken has a golden-brown, crunchy texture with a few darker spots. The sauce has a smooth texture with small dark specks, possibly pepper, and fresh green herbs sprinkled on top and around the chicken. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. Adjust the cooking time accordingly, as thighs may take a bit longer to reach the proper internal temperature.

Is it possible to bake the chicken without pan-frying first?

While you can skip pan-frying, the pretzel coating may not get as crispy without the initial sear. Pan-frying adds a nice golden crust before baking finishes the cooking.

Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe

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★★★★★

4.7 from 118 reviews

This Pretzel Chicken with Mustard-Cheddar Sauce recipe features crispy, golden-brown chicken breasts coated in a crunchy pretzel crust, paired perfectly with a creamy and tangy mustard-cheddar sauce. The chicken is first seared on the stovetop to develop a crispy coating, then baked to ensure juicy and tender interior. A comforting and flavorful dish that’s perfect for a hearty dinner.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

For the Chicken:

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

For the Mustard-Cheddar Sauce:

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

Instructions

Prepare the Coating: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the crushed pretzels in one shallow bowl, flour in another, and beat the eggs with milk in a third bowl.
Coat the Chicken: Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, shaking off the excess. Dip them in the egg mixture, then press into the crushed pretzels, ensuring an even coating over the entire surface.
Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Transfer the browned chicken to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Make the Mustard-Cheddar Sauce: While the chicken bakes, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly browned and bubbly. Gradually whisk in the milk, stirring constantly until the mixture thickens and begins to simmer.
Finish the Sauce: Reduce the heat to low and stir in the shredded cheddar cheese until fully melted and smooth. Add the Dijon mustard and season with salt and pepper to taste.
Serve: Remove the chicken breasts from the oven and let rest for a few minutes. Serve each breast drizzled generously with the warm mustard-cheddar sauce for a delicious, comforting meal.

Notes

Use crushed pretzels finely or coarsely crushed depending on desired crust texture.
Ensure chicken is cooked to internal temperature of 165°F (74°C) for safety.
For extra crispy chicken, double coat by repeating the egg and pretzel step twice.
Leftover sauce can be refrigerated for up to 3 days and reheated gently.
Serve with steamed vegetables or a fresh salad for a complete meal.

Keywords: Pretzel chicken, mustard cheddar sauce, crunchy chicken, baked chicken, creamy cheese sauce, easy dinner, skillet chicken, comfort food