Introduction

Pretzel Chicken with Mustard-Cheddar Sauce is a delightful twist on a classic chicken dish, featuring a crunchy pretzel crust and a rich, tangy cheese sauce. It’s easy to prepare and perfect for a comforting weeknight dinner that feels special.

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 (for sauce)
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. Place the crushed pretzels in one shallow bowl, flour in another, and beat the eggs with 1/4 cup milk in a third bowl.
Step 2: Season the chicken breasts with salt and pepper. Dredge each breast in flour, shaking off the excess, dip in the egg mixture, then press into the crushed pretzels to coat evenly.
Step 3: Heat the vegetable oil in a large skillet over medium-high heat. Cook the chicken breasts until golden brown on each side, about 3-4 minutes per side.
Step 4: Transfer the browned chicken to the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 5: Meanwhile, prepare the mustard-cheddar sauce. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly browned and bubbly.
Step 6: Gradually whisk in 1 cup milk, stirring constantly until the mixture thickens and simmers. Reduce heat to low, stir in shredded cheddar cheese until smooth, then add Dijon mustard. Season with salt and pepper to taste.
Step 7: Remove the chicken from the oven and let it rest for a few minutes. Serve each chicken breast drizzled with the warm mustard-cheddar sauce.

Tips & Variations

For extra flavor, add a pinch of garlic powder or smoked paprika to the pretzel coating.
Use spicy brown mustard instead of Dijon for a bolder sauce.
Try topping the chicken with chopped fresh herbs like parsley or chives before serving.
If you prefer crispier chicken, broil for 1-2 minutes at the end of baking to brown the coating further.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat to avoid drying out the chicken or curdling the sauce.

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 work well and may provide a juicier result. Adjust baking time slightly, checking that the internal temperature reaches 165°F (74°C).

Can I make the mustard-cheddar sauce ahead of time?

Absolutely. Prepare the sauce in advance and reheat gently before serving. Stir well as the sauce may thicken upon cooling; add a splash of milk to loosen it if needed.

Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe

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★★★★★

4.5 from 102 reviews

Pretzel Chicken with Mustard-Cheddar Sauce is a crispy, flavorful dish featuring tender chicken breasts coated in crunchy crushed pretzels and baked to perfection. The chicken is pan-seared then finished in the oven, creating a golden crust, and served with a creamy, tangy mustard-cheddar sauce for a deliciously satisfying meal.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
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. Set up three shallow bowls: place the crushed pretzels in one, the flour in the second, and beat the eggs with milk in the third bowl.
Coat the Chicken: Season the chicken breasts with salt and pepper. First, dredge each chicken breast in the flour, shaking off any excess. Then dip into the egg mixture, followed by pressing firmly into the crushed pretzels to ensure an even coating on all sides.
Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for 3-4 minutes on each side until they develop a golden brown crust. Transfer the seared chicken to the prepared baking sheet.
Bake the Chicken: Place the baking sheet in the preheated oven and bake the chicken for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Make the Mustard-Cheddar Sauce: While the chicken bakes, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is lightly browned and bubbly. Gradually whisk in the milk, stirring constantly until the sauce thickens and simmers.
Finish the Sauce: Reduce heat to low, then stir in shredded cheddar cheese until fully melted and smooth. Add the Dijon mustard and season with salt and pepper to taste, stirring well to combine.
Serve: Remove the chicken from the oven and let it rest for a few minutes. Serve the pretzel-crusted chicken breasts drizzled with the creamy mustard-cheddar sauce on top.

Notes

For extra crispy chicken, make sure to press the crushed pretzels firmly onto the chicken.
You can substitute Dijon mustard with spicy brown mustard for a different flavor profile.
Use gluten-free pretzels and flour to make this recipe gluten-free.
Chicken breasts should be of even thickness or pounded slightly for uniform cooking.
Letting the chicken rest after baking helps retain juices and keeps it tender.

Keywords: Pretzel Chicken, Mustard Cheddar Sauce, Crispy Chicken, Baked Chicken Recipe, Comfort Food