This pretzel chicken with mustard-cheddar sauce is one of those comfort meals I love making when I want something crispy, cheesy, and satisfying without being complicated. I get crunchy, salty chicken on the outside and juicy tenderness on the inside, all finished with a rich sauce that brings everything together beautifully.
Why You’ll Love This Recipe
I love this recipe because it turns simple chicken into something that feels special and indulgent. The crushed pretzels create an extra-crunchy coating that I find more flavorful than traditional breadcrumbs. I also enjoy how the tangy mustard balances the creamy cheddar sauce, making every bite bold without being heavy. This dish works just as well for a weeknight dinner as it does for serving guests.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the chicken
2 cups crushed pretzels
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
2 tablespoons milk
4 boneless, skinless chicken breasts
2 tablespoons olive oil or melted butter
For the mustard-cheddar sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup shredded cheddar cheese
2 tablespoons Dijon mustard
Salt to taste
Directions
I start by preheating my oven to 400°F (200°C) and lightly greasing a baking dish or lining a baking sheet with parchment paper. In a shallow bowl, I mix the crushed pretzels with garlic powder, onion powder, paprika, salt, and black pepper.
In another bowl, I whisk the eggs with the milk. I dip each chicken breast into the egg mixture, then press it firmly into the pretzel coating until fully covered. I place the coated chicken on the prepared baking sheet and drizzle or brush the tops with olive oil or melted butter.
I bake the chicken for about 25 to 30 minutes, flipping halfway through, until the coating is golden brown and the chicken is cooked through.
While the chicken bakes, I prepare the sauce. I melt the butter in a saucepan over medium heat, then whisk in the flour and cook for about one minute. Slowly, I add the milk, whisking constantly until the sauce thickens. I stir in the cheddar cheese and mustard, cooking until the cheese is fully melted and smooth. I season the sauce with salt to taste.
I serve the chicken hot, generously drizzled with the mustard-cheddar sauce.
Servings And Timing
I usually make this recipe to serve 4 people.
Preparation time: about 15 minutes
Cooking time: about 30 minutes
Total time: approximately 45 minutes
Variations
I sometimes swap Dijon mustard for whole-grain mustard when I want extra texture in the sauce. For a spicier version, I add a pinch of cayenne pepper to the pretzel coating. When I want a lighter twist, I use reduced-fat cheddar and bake the chicken on a wire rack for maximum crispiness.
Storage/Reheating
I store leftover chicken in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 350°F for about 10 minutes to keep the coating crispy. I reheat the sauce gently on the stovetop, adding a splash of milk if it thickens too much.
FAQs
Can I use chicken thighs instead of chicken breasts?
I can definitely use boneless, skinless chicken thighs, but I adjust the cooking time slightly since they may take a bit longer to cook through.
Can I fry the chicken instead of baking it?
I can pan-fry the chicken in shallow oil for extra crispiness, but I like baking it because it’s less messy and lighter.
What kind of pretzels work best?
I prefer classic salted pretzels because they add the best crunch and flavor, but unsalted pretzels work if I adjust the seasoning.
Can I make the sauce ahead of time?
I can prepare the sauce ahead and store it in the fridge for up to 2 days, then reheat it gently before serving.
Is this recipe freezer-friendly?
I can freeze the cooked chicken without the sauce for up to 2 months, but I find the pretzel coating is crispiest when enjoyed fresh.
Conclusion
This pretzel chicken with mustard-cheddar sauce is one of my favorite ways to turn everyday ingredients into a memorable meal. I love the contrast of crunchy chicken and creamy sauce, and I find it easy to customize depending on my mood. It’s a recipe I come back to whenever I want comfort food with a little extra flair.
Crispy pretzel-coated chicken served with a tangy and creamy mustard-cheddar sauce, perfect for a comforting weeknight or special dinner.
Total Time:45 minutes
Yield:4 servings
Ingredients
For the chicken: 2 cups crushed pretzels
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
2 tablespoons milk
4 boneless, skinless chicken breasts
2 tablespoons olive oil or melted butter
For the mustard-cheddar sauce: 2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup shredded cheddar cheese
2 tablespoons Dijon mustard
Salt to taste
Instructions
Preheat oven to 400°F (200°C) and lightly grease a baking dish or line a baking sheet with parchment paper.
In a shallow bowl, mix crushed pretzels with garlic powder, onion powder, paprika, salt, and black pepper.
In another bowl, whisk eggs and milk. Dip each chicken breast into the egg mixture, then press into the pretzel mixture until fully coated.
Place coated chicken on the baking sheet and drizzle or brush with olive oil or melted butter.
Bake for 25–30 minutes, flipping halfway, until golden brown and cooked through.
For the sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking until thickened. Stir in cheddar cheese and Dijon mustard until smooth. Season with salt.
Serve chicken hot, drizzled with mustard-cheddar sauce.
Notes
Substitute whole-grain mustard for Dijon for texture variation.
Add cayenne pepper to pretzel coating for heat.
Use reduced-fat cheddar for a lighter version.
Bake on a wire rack for extra crispy chicken.
Store leftover chicken in the refrigerator for up to 3 days; reheat in oven at 350°F for 10 minutes.
