Introduction

Pretzel Chicken with Mustard-Cheddar Sauce is a deliciously crispy and flavorful dish that comes together quickly, making it perfect for busy weeknights. The crunchy pretzel coating pairs beautifully with a rich, tangy mustard-cheddar sauce for a satisfying meal.

A white plate holds crispy, golden-brown breaded chicken pieces sliced into thick sections and arranged in a line, resting in a smooth, creamy yellow sauce that spreads across the bottom of the plate. The chicken is topped with small bits of dark brown bacon and sprinkled with finely chopped green herbs. Next to the chicken is a small white bowl filled with more of the yellow sauce, with a silver spoon inside. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 cups crushed pretzels (about 6 oz)
1/2 cup all-purpose flour
2 large eggs
Cooking oil or spray for pan frying
1 cup shredded sharp cheddar cheese
1/2 cup Dijon mustard (or yellow mustard for milder flavor)
1/2 cup heavy cream
2 tablespoons butter
1 tablespoon whole grain mustard (optional, for texture in sauce)
2 tablespoons chopped fresh chives (for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease or line a baking sheet with parchment paper. Flatten each chicken breast to an even thickness and season both sides with salt and pepper.
Step 2: Prepare three shallow dishes: one with flour, one with beaten eggs, and one with crushed pretzels. Dredge each chicken breast first in flour, shaking off excess, then dip in the eggs, and finally press firmly into the crushed pretzels to coat well.
Step 3: Heat oil in a skillet over medium heat. Brown the coated chicken breasts for 3-4 minutes per side until golden and crispy. Transfer to the baking sheet and bake for 10-12 minutes until the chicken is cooked through (internal temperature 165°F / 74°C).
Step 4: While the chicken bakes, melt butter in a small saucepan over medium heat. Stir in Dijon mustard, whole grain mustard (if using), and heavy cream. Whisk until smooth, then lower heat and add shredded cheddar cheese. Stir until melted and creamy. Season to taste with salt and pepper.
Step 5: Slice the cooked chicken and drizzle with the warm mustard-cheddar sauce. Garnish with chopped fresh chives and serve immediately with your favorite sides.

Tips & Variations

Use yellow mustard instead of Dijon for a milder sauce flavor.
For a gluten-free option, substitute crushed gluten-free pretzels or crushed nuts for the coating.
Add a pinch of smoked paprika to the pretzel coating for extra depth of flavor.
Try crushed crackers or panko breadcrumbs as a substitute for pretzels if you don’t have any on hand.

Storage

Store leftover pretzel chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through to keep the coating crispy. The mustard-cheddar sauce can be stored separately and gently reheated on low heat, adding a splash of cream if it thickens too much.

How to Serve

A white bowl filled with four thick, golden-brown breaded cutlets arranged in a slightly overlapping line, each cutlet showing a crispy texture with small dark brown bits on top; a creamy, yellow sauce is generously poured over the center of the cutlets and pools around them, garnished with finely chopped green herbs scattered across the dish. To the top left inside the bowl, there is a small white bowl holding extra yellow sauce with a silver spoon resting in it. The bowl sits 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 frozen chicken for this recipe?

Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the refrigerator overnight. This ensures even cooking and better adhesion for the pretzel coating.

Can I make the mustard-cheddar sauce in advance?

Absolutely! The sauce can be prepared ahead of time and reheated gently over low heat. Stir frequently and add a little cream if it becomes too thick during storage.