Pretzel Chicken with Mustard-Cheddar Sauce Recipe

I absolutely love this Pretzel Chicken with Mustard-Cheddar Sauce Recipe because it strikes the perfect balance between crunchy, cheesy, and tangy—the kind of comfort food that feels special but isn’t complicated to make. When I first tried this dish, I was amazed at how the salty pretzel coating paired with the creamy mustard-cheddar sauce turned simple chicken breasts into something my whole family devoured without leftovers.

You’ll find that this recipe is perfect for weeknight dinners when you want something quick yet impressive, or for when guests show up unexpectedly and you want to wow them without breaking a sweat. Trust me, once you make Pretzel Chicken with Mustard-Cheddar Sauce Recipe a couple times, it becomes one of those meals you want to serve again and again.

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Ingredients You’ll Need

Each ingredient in this Pretzel Chicken with Mustard-Cheddar Sauce Recipe works harmoniously to build layers of flavor and texture. Plus, they’re easy to find and beloved pantry staples that bring this dish together effortlessly.

• Boneless, skinless chicken breasts: Choose evenly sized pieces for consistent cooking.
• Coarsely crushed pretzels: This creates a crunchy, salty crust unlike any other breading.
• All-purpose flour: Helps the egg mixture cling to the chicken.
• Large eggs: Beaten with mustard to add moisture and flavor to the coating.
• Dijon mustard: Adds a subtle tang and depth to both the egg wash and sauce.
• Garlic powder and onion powder: These spices boost the savory flavor without overpowering.
• Salt and pepper: Essential to season both chicken and sauce just right.
• Shredded cheddar cheese: Gives the sauce a creamy, melty texture with a sharp kick.
• Milk: Creates a smooth base for the cheesy mustard sauce.

Variations

I love that this Pretzel Chicken with Mustard-Cheddar Sauce Recipe is so easy to tweak depending on your mood or dietary needs—plus, it’s a great base for experimenting, so don’t hesitate to get creative!

• Spicy Twist: Add a pinch of cayenne or smoked paprika to your pretzel crust for an extra kick—I tried this once for game night and everyone loved the little heat.
• Gluten-Free Option: Swap pretzels for gluten-free pretzel sticks or crushed gluten-free crackers to keep that crunch without gluten.
• Cheese Variations: Use pepper jack or smoked gouda instead of cheddar for a different cheese flavor profile that pairs beautifully.
• Herb-Infused Sauce: Stir fresh thyme or chives into the mustard-cheddar sauce for a fresh, aromatic touch.

How to Make Pretzel Chicken with Mustard-Cheddar Sauce Recipe

Step 1: Preheat and Prep Your Oven

The first thing I do is set my oven to 400°F (200°C) and line a baking sheet with parchment paper. This not only prevents sticking but makes cleanup so much easier — trust me, you’ll want the prep and finish to be as fuss-free as possible.

Step 2: Season Your Chicken Perfectly

Pat the chicken breasts dry, then sprinkle salt, pepper, garlic powder, and onion powder evenly all over. I like to press the seasoning in gently to make sure every bite is flavorful. This simple seasoning sets the stage for the pretzel crust to shine.

Step 3: Set Up Your Breading Station

This part is so satisfying! In one bowl, place your flour. In a second, whisk the eggs with a spoonful of Dijon mustard—this combo binds the crust and adds tons of flavor. Finally, pour those coarsely crushed pretzels into a third bowl, ready for coating.

Step 4: Bread the Chicken Like a Pro

Start by dipping each chicken breast into the flour, making sure it’s fully coated. Next, dunk it into the egg and mustard mix, shaking off any excess. Finally, press it into the crushed pretzels, pressing gently so the coating sticks well. I’ve found that this three-step breading really locks in the crispness after baking.

Step 5: Bake to Golden Perfection

Place the coated chicken on your lined sheet and bake for about 25-30 minutes. I use a meat thermometer to check for 165°F (75°C) so I don’t overcook. The pretzel crust should be beautifully golden and crunchy—don’t rush this step, that crust is what makes the dish!

Step 6: Whip Up the Mustard-Cheddar Sauce

While the chicken bakes, combine milk, Dijon mustard, and a splash of Worcestershire sauce in a saucepan over medium heat. Once warm, gradually add shredded cheddar, stirring until it’s all melted and smooth. I always season with a pinch of salt and pepper at the end—this sauce seriously steals the show.

Step 7: Rest and Serve

When your chicken is cooked through, let it rest for a few minutes. This keeps it juicy inside while the crust stays crispy. Then, drizzle or spoon your luscious mustard-cheddar sauce over the top and get ready to dig in!

How to Serve Pretzel Chicken with Mustard-Cheddar Sauce Recipe

Garnishes

I usually sprinkle freshly chopped parsley or chives on top to add a fresh pop of color and a mild onion flavor—plus, it looks so inviting. Sometimes a small wedge of lemon on the side brightens up the rich sauce.

Side Dishes

My go-to sides are roasted green beans or a crisp mixed green salad with vinaigrette to cut through the richness. Mashed potatoes or creamy mac and cheese also make a comforting pairing if you’re serving family or guests who want extra indulgence.

Creative Ways to Present

For a dinner party, I love slicing the chicken breast and fanning the pieces out on a platter with the sauce drizzled over the top. Garnish with microgreens or edible flowers for a restaurant-worthy look that impresses with minimal effort.

Make Ahead and Storage

Storing Leftovers

Once cooled, I place leftover Pretzel Chicken in an airtight container and store it in the fridge for up to 3 days. The crust stays fairly crisp if you layer the pieces on parchment paper rather than stacking too tightly.

Freezing

I don’t usually freeze the chicken with the sauce, but the plain pretzel-coated chicken breasts freeze well individually wrapped. When ready, thaw overnight in the fridge and bake fresh to retain the crunch.

Reheating

To keep the crust crispy, I reheat leftovers in a 350°F oven on a wire rack for 10-12 minutes instead of the microwave. Then, I warm the mustard-cheddar sauce gently on the stovetop and drizzle it fresh over the heated chicken.

FAQs

Final Thoughts

This Pretzel Chicken with Mustard-Cheddar Sauce Recipe quickly became one of my favorite easy dinners to make any night of the week. The crunchy pretzel crust combined with that rich, tangy sauce creates something truly memorable—plus, it’s approachable for cooks of all levels. I hope you’ll give it a try and enjoy it as much as my family and I do; it’s like a warm hug on a plate that’s perfect for sharing.

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