Introduction

Pretzel Chicken with Mustard-Cheddar Sauce is a delicious twist on classic breaded chicken. The crunchy pretzel coating pairs perfectly with a creamy, tangy mustard-cheddar sauce for a comforting and flavorful meal that’s easy to prepare at home.

This image shows a close-up of two pieces of fried chicken stacked on a white plate, each piece covered in a thick, creamy golden-brown gravy that drips down the sides. The chicken has a crispy, deep brown crust with a rough texture. Small green herb pieces are sprinkled on top of the gravy and around the plate, adding color contrast. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
2 cups coarsely crushed pretzels
1 cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard (plus more for sauce)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
½ cup shredded cheddar cheese
½ cup milk
1 cup mustard-cheddar sauce (see instructions below)
1 teaspoon Worcestershire sauce (for sauce)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder.
Step 3: Set up your breading stations: place flour in one bowl, beat the eggs with 1 tablespoon Dijon mustard in another, and put the crushed pretzels in a third bowl.
Step 4: Coat each chicken breast first in flour, then dip into the egg mixture, letting the excess drip off. Press the chicken into the crushed pretzels until fully coated.
Step 5: Place the breaded chicken breasts on the prepared baking sheet. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the crust is golden and crispy.
Step 6: While the chicken bakes, heat the milk, Dijon mustard, and Worcestershire sauce in a small saucepan over medium heat until warm.
Step 7: Gradually add the shredded cheddar cheese, stirring continuously until melted and smooth. Season the sauce with salt and pepper to taste, then remove from heat.
Step 8: Let the cooked chicken rest for a few minutes before serving. Drizzle with the mustard-cheddar sauce and enjoy.

Tips & Variations

For extra flavor, add smoked paprika or cayenne pepper to the pretzel coating mixture.
Use honey mustard in the egg mixture for a sweeter twist.
Try dipping the chicken in buttermilk instead of eggs for a tangier taste and tender texture.
If you prefer, substitute the cheddar with pepper jack cheese for a spicy kick in the sauce.

Storage

Store leftover pretzel chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) to keep the crust crispy, or microwave covered for about 1-2 minutes if in a hurry. The mustard-cheddar sauce can be refrigerated separately and reheated on the stovetop over low heat, stirring occasionally.

How to Serve

The image shows a close-up of a stack of two pieces of crispy fried chicken with a golden brown crust. The top of the chicken is covered with a thick, creamy mustard-colored sauce that drips down the sides, pooling slightly at the base. Small green herb flakes are sprinkled on top of the sauce and around the chicken. The dish is placed on a white plate set against a white marbled texture background. 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 tend to stay juicier. Adjust baking time slightly as thighs may take a bit longer to cook through.

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

Absolutely. Prepare the sauce in advance and refrigerate in a sealed container for up to 2 days. Reheat gently before serving, adding a splash of milk if it thickens too much.

Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe

Print Recipe

★★★★★

4.4 from 61 reviews

Pretzel Chicken with Mustard-Cheddar Sauce features crispy, crunchy pretzel-coated chicken breasts baked to golden perfection and served with a creamy, tangy mustard-cheddar sauce. This dish offers a delightful combination of textures and flavors, making it a satisfying and flavorful meal perfect for dinner or entertaining.

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

Ingredients

Scale

Chicken and Breading

4 boneless, skinless chicken breasts
2 cups coarsely crushed pretzels
1 cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Mustard-Cheddar Sauce

½ cup milk
½ cup shredded cheddar cheese
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Instructions

Preheat Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Prepare Chicken: Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder to infuse them with flavor.
Set Up Breading Station: Arrange three separate bowls: one with the all-purpose flour, another with beaten eggs mixed with Dijon mustard, and the third with the coarsely crushed pretzels.
Bread Chicken: Thoroughly coat each chicken breast first with the flour, then dip into the egg and mustard mixture allowing excess to drip off. Finally, press the chicken into the crushed pretzels to ensure the coating sticks well.
Bake Chicken: Place the breaded chicken breasts on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C) and the crust turns golden brown and crispy.
Prepare Mustard-Cheddar Sauce: While the chicken bakes, combine the milk, Dijon mustard, and Worcestershire sauce in a small saucepan over medium heat. Stir the mixture until it is heated through.
Add Cheese: Gradually add the shredded cheddar cheese to the warm mixture, stirring continuously until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste, then remove from heat.
Serve: Once cooked, remove the chicken from the oven and allow it to rest for a few minutes. Serve the chicken breasts warm, drizzled or accompanied by the creamy mustard-cheddar sauce.

Notes

For extra crunch, use freshly crushed pretzels rather than store-bought crumbs.
Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
Resting the chicken after baking helps retain juices for a moist texture.
The mustard-cheddar sauce can be made ahead and reheated gently before serving.
Leftover sauce can be stored in the refrigerator for up to 3 days.

Keywords: Pretzel chicken, baked chicken, mustard cheddar sauce, crunchy chicken, flavorful chicken recipe