Name: Pretzel Chicken with Mustard Cheddar Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts or tenders; 2 cups crushed pretzels; 1/2 cup all-purpose flour; 2 large eggs; 1/4 cup milk; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; Salt and pepper to taste; 2 tablespoons olive oil or melted butter (for drizzling or brushing); 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup milk; 1 tablespoon Dijon mustard; 1/2 tablespoon yellow mustard; 1 1/2 cups shredded sharp cheddar cheese; Salt and pepper to taste

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If you’re ready for something that will absolutely wow both your family and your taste buds, Pretzel Chicken with Mustard Cheddar Sauce is about to become your new favorite “winner, winner, chicken dinner.” This dish takes juicy, oven-baked chicken, gives it a golden, ultra-crispy crust made from crushed pretzels, and smothers everything with a velvety, tangy, ultra-cheesy mustard sauce. Imagine the salty crunch of a pretzel next to juicy, tender chicken, all wrapped up in that luscious cheddar sauce—it’s comfort food with a playful twist, and honestly, it’s impossible not to come back for seconds.

Pretzel Chicken with Mustard Cheddar Sauce Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple, but every ingredient is chosen for maximum impact. Each element plays a key role: crunchy pretzels for texture, spices for flavor, and plenty of cheddar for a sauce that you’ll want to pour on absolutely everything.

Chicken Breasts or Tenders (1 1/2 pounds): Opt for thin, evenly-sized pieces to ensure each bite is juicy and cooks at the same rate.
Crushed Pretzels (2 cups): These are the secret to a super crunchy, salty crust—crush them finely for the best coating.
All-Purpose Flour (1/2 cup): This helps the egg mixture cling to the chicken, creating the perfect surface for the pretzels.
Large Eggs (2): Beaten eggs act as the binder between the flour and the pretzel crust.
Milk (1/4 cup in breading, 1 cup for sauce): Adds moisture, making the breading stick and helping to create a smooth, creamy sauce.
Garlic Powder (1/2 teaspoon): Brings subtle warmth and depth to the chicken coating.
Paprika (1/2 teaspoon): Gives a gentle smokiness and some color to both the crust and sauce.
Salt and Pepper (to taste): Essential for seasoning each layer and bringing out every flavor.
Olive Oil or Melted Butter (2 tablespoons): A light drizzle or brush ensures that the pretzel crust gets beautifully golden and crisp in the oven.
Butter (2 tablespoons, for sauce): Richness starts here—don’t skip it for the silkiness in your sauce.
Dijon Mustard (1 tablespoon): Injects the sauce with signature tang and depth.
Yellow Mustard (1/2 tablespoon): For that classic, nostalgic mustard flavor and a sunny hue.
Shredded Sharp Cheddar Cheese (1 1/2 cups): Melts into a dreamy, gooey sauce—always shred your own for the best texture!

How to Make Pretzel Chicken with Mustard Cheddar Sauce

Step 1: Prep Your Oven and Chicken

Start by heating your oven to 400°F, and line a baking sheet with parchment paper or pop a wire rack on top for the crispiest results. If you have thick chicken breasts, gently pound them to an even thickness—nothing fancy, just a few taps under some plastic wrap with a rolling pin or heavy skillet ensures even cooking and juicy results. This is your foundation for that perfect Pretzel Chicken with Mustard Cheddar Sauce crunch!

Step 2: Set Up Your Breading Station

This is where the magic of the pretzel crust happens! Grab three shallow bowls: one with flour, garlic powder, paprika, salt, and pepper for your flavor base; another with your beaten eggs and milk, whisked until smooth; and the last with those glorious crushed pretzels, ready and waiting. This classic breading station ensures each layer sticks perfectly to the chicken, delivering the irresistible crunch you’re after.

Step 3: Bread the Chicken

One by one, dredge each piece of chicken first in the seasoned flour (shake off any excess), then dip into the egg mixture, and finally coat them in the crushed pretzels. Press the pretzels onto the chicken so every nook and cranny gets that crunchy coating. Lay each piece on your prepared baking sheet as you go, spacing them out so they crisp instead of steam.

Step 4: Bake Until Golden and Crispy

Give each chicken piece a light drizzle or brush of olive oil or melted butter before sliding the tray into the oven. Bake for 20 to 25 minutes, turning halfway through if you’re after extra-crispy results. The pretzels toast up to a golden brown, while the chicken inside stays tender and juicy. You’re looking for an internal temp of 165°F—always a good sign it’s ready!

Step 5: Make the Mustard Cheddar Sauce

While the chicken bakes, grab a small saucepan and melt your butter over medium heat. Whisk in the flour and let it bubble for about a minute; this cooks out any raw flour taste. Gradually whisk in the milk, watching your sauce thicken as you stir. Add both mustards and the shredded cheddar, being generous with the stirring until everything melts into a silky, irresistibly tangy cheese sauce. Taste and adjust the seasoning—this is the signature finish for your Pretzel Chicken with Mustard Cheddar Sauce.

Step 6: Serve It Up

Once the chicken is golden and sizzling, plate it up and ladle that creamy, cheesy mustard sauce over the top. Serve immediately, and be ready for the delighted reactions around your table—this combo is pure comfort and crunch in every bite!

How to Serve Pretzel Chicken with Mustard Cheddar Sauce

Garnishes

A shower of fresh chopped parsley brings a pop of green and a little garden-fresh flavor that cuts through the richness. For extra flair, try a sprinkle of flaky sea salt or a tiny touch of smoked paprika over the sauce. If you want a bit of zing, thinly sliced green onions or even a few pickled jalapeños add just the right kick to your Pretzel Chicken with Mustard Cheddar Sauce.

Side Dishes

This dish plays so well with classic, comforting sides! Think creamy mashed potatoes (they soak up that sauce beautifully), roasted vegetables like Brussels sprouts or carrots, or even a bright, tangy slaw to balance things out. For a pub-style twist, serve with classic fries or sweet potato wedges and a pile of crunchy pickles. Whatever you choose, you’ll want something to help mop up every drop of mustard cheddar sauce.

Creative Ways to Present

For casual gatherings, slice the pretzel chicken into strips and serve over a bed of greens with the sauce drizzled as a dressing. Make sliders with mini brioche buns, a little sauce, and crisp lettuce for a game-day treat. Or present the whole chicken breast family-style on a big platter, generously sauced, with bowls of extra sauce on the side for dipping—Pretzel Chicken with Mustard Cheddar Sauce always gets people talking!

Make Ahead and Storage

Storing Leftovers

Let leftover pretzel chicken cool completely before storing in an airtight container in the fridge for up to 3 days. Keep the mustard cheddar sauce separate so the crust stays crispy until you’re ready to serve again. Everything reheats beautifully, so lunch the next day will be just as special.

Freezing

Freeze the baked, unsauced chicken on a baking sheet until solid, then transfer to a freezer bag or container for up to 2 months. When the Pretzel Chicken with Mustard Cheddar Sauce craving strikes, you can whip up a fresh batch of sauce and bake or air-fry the chicken straight from frozen. Avoid freezing the sauce if possible; cheese sauces tend to separate when thawed, but a quick, fresh batch only takes minutes!

Reheating

Reheat the pretzel chicken in a 375°F oven or toaster oven for 10-12 minutes to restore the crust’s crunch. The sauce comes back to life with a gentle warm on the stovetop or in the microwave—just add a splash of milk and stir to smooth things out if it has thickened up. It’s the perfect way to enjoy Pretzel Chicken with Mustard Cheddar Sauce all week long.

FAQs

Can I make Pretzel Chicken with Mustard Cheddar Sauce gluten-free?

Absolutely! Just use your favorite gluten-free pretzels and swap in a 1:1 gluten-free flour mix for both breading and in the sauce. The results are just as crunchy and delicious.

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs are juicy and flavorful, and they work perfectly with the pretzel crust. You might need to bake them a few minutes longer, since they’re a bit thicker and fattier, but the method is exactly the same.

What’s the best way to crush pretzels for the coating?

Pop your pretzels in a zip-top bag and use a rolling pin, heavy can, or even the bottom of a skillet to crush them until they’re mostly fine with a few small chunks for texture. You want small bits for even coating, but not so fine that it turns to powder.

Can I prepare the sauce in advance?

Definitely. You can make the mustard cheddar sauce a day or two ahead and store it in the fridge. When you’re ready to serve, gently reheat it on low, stirring as needed and adding a splash of milk if it thickens up.

How do I know when the chicken is cooked through?

The safest method is to use a meat thermometer—the chicken should reach an internal temperature of 165°F. Visually, the coating should be deep golden and the juices should run clear. If you cut into the thickest part and see any pink, pop it back in the oven for a few more minutes.

Final Thoughts

If you’ve been searching for a meal that’s truly special yet easy enough for busy weeknights, Pretzel Chicken with Mustard Cheddar Sauce should be at the very top of your list. Trust me, once you taste that shattering pretzel crust and pour on that creamy, tangy cheese sauce, you’ll find yourself coming back to this recipe again and again. Gather your ingredients, invite your favorite people, and get ready for dinner that everyone will remember!

Pretzel Chicken with Mustard Cheddar Sauce Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the delightful combination of crispy pretzel-coated chicken paired with a rich, creamy mustard cheddar sauce. This mouthwatering dish is perfect for a family dinner or special occasion.

Ingredients

Scale

For the Pretzel Chicken:

1 1/2 pounds boneless, skinless chicken breasts or tenders
2 cups crushed pretzels
1/2 cup all-purpose flour
2 large eggs
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil or melted butter (for drizzling or brushing)

For the Mustard Cheddar Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 tablespoon Dijon mustard
1/2 tablespoon yellow mustard
1 1/2 cups shredded sharp cheddar cheese
Salt and pepper to taste

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Instructions

Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper or a wire rack.
Prepare the chicken: Pound chicken breasts to even thickness if needed. Set up three shallow bowls for dredging: one with flour and spices, one with eggs and milk, and one with crushed pretzels. Coat chicken in flour, then egg mixture, and finally crushed pretzels. Place on baking sheet, drizzle with oil or butter, and bake for 20–25 minutes.
Make the sauce: Melt butter in a saucepan, whisk in flour, then gradually add milk. Simmer until thickened, then stir in both mustards and cheddar cheese until smooth. Season with salt and pepper.
Serve: Serve the mustard cheddar sauce over the crispy pretzel chicken.