Name: Pretzel Chicken with Mustard-Cheddar Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 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; ½ cup shredded sharp cheddar cheese; ½ cup milk (whole milk preferred); 2 tablespoons Dijon mustard; 1 tablespoon Worcestershire sauce; Salt and pepper to taste

Jump to Recipe

Introduction

Crispy pretzel-crusted chicken breasts paired with a creamy mustard-cheddar sauce make for a savory and satisfying meal that’s simple to prepare. This dish offers a delightful crunch and rich flavor that’s sure to become a family favorite.

A close-up of two thick, crispy breaded chicken pieces with a golden brown nutty crust that looks crunchy and uneven. They are placed on a white plate with smooth beige gravy poured over the top and slightly dripping down the sides, forming small pools around the chicken. The background is a soft blur, showing a modern kitchen setting with a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 6 oz each)
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
½ cup shredded sharp cheddar cheese
½ cup milk (whole milk preferred)
2 tablespoons Dijon mustard (for sauce)
1 tablespoon Worcestershire sauce

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
Step 2: Pat the chicken breasts dry, then season both sides generously with garlic powder, onion powder, salt, and pepper.
Step 3: Set up three shallow bowls: one with flour, one with beaten eggs mixed with 1 tablespoon Dijon mustard, and one with the crushed pretzels.
Step 4: Coat each chicken breast in flour first, shaking off any excess. Next, dip into the egg mixture, letting excess drip off, then press firmly into the crushed pretzels to ensure the coating sticks.
Step 5: Place the coated chicken breasts on the prepared baking sheet and bake for 20-25 minutes, or until the coating is golden and crisp and the meat reaches an internal temperature of 165°F (74°C).
Step 6: While the chicken bakes, warm the milk in a small saucepan over medium heat. Stir in the shredded cheddar cheese until melted and smooth.
Step 7: Add the 2 tablespoons Dijon mustard, Worcestershire sauce, and a pinch of salt and pepper to the sauce. Adjust thickness by adding more milk or cheese if needed, stirring until well combined.
Step 8: Let the chicken rest for 5 minutes after baking, then serve hot with the mustard-cheddar sauce drizzled on top.

Tips & Variations

Use thick pretzels, such as rods or twists, for the best crunch; avoid finely ground crumbs that can turn pasty.
Press the pretzel crumbs firmly onto the chicken and let coated pieces rest 10 minutes before baking to help the crust set.
For an extra golden crust, briefly broil the chicken for 1-2 minutes at the end of baking—watch carefully to avoid burning.
Swap cheddar cheese with Gruyère or pepper jack for a different flavor twist.
If the sauce is too thick, add warm milk a teaspoon at a time until the desired consistency is reached.
You can air fry the chicken at 375°F for 12-15 minutes after spritzing with oil for a crispy finish.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, bake the chicken in a preheated 350°F (175°C) oven for 10-15 minutes to keep the crust crisp. Warm the sauce gently on the stove with a splash of milk to restore creaminess. If needed, broil the chicken briefly to refresh the crunch.

How to Serve

A close-up view of two pieces of crunchy, golden-brown breaded food with a rough texture, placed side by side on a white plate. Each piece is covered with a thick, creamy light brown sauce that drips down the sides and pools onto the plate, showing a smooth and slightly glossy surface. The background features a blurred room with a soft light, and the plate rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free pretzels?

Absolutely! Just choose thick, sturdy gluten-free pretzels to ensure the coating adheres well and maintains a good crunch.

How do I keep the crust from getting soggy?

Make sure to pat the chicken dry before coating, press the pretzels firmly onto the chicken, and avoid overcrowding the baking sheet to prevent steaming. These steps help keep the crust crisp and delicious.