Introduction

Pretzel Chicken with Mustard-Cheddar Sauce is a deliciously crunchy twist on classic breaded chicken. Coated in crushed pretzels and baked to golden perfection, this dish pairs beautifully with a creamy, tangy mustard-cheddar sauce. It’s a comforting meal that’s simple enough for weeknights but special enough for guests.

A close-up image shows two stacked fried chicken breasts with a crispy, dark golden-brown crust. They are covered in a thick, creamy yellow mustard sauce that drips down the sides onto a black plate. Small green herb pieces are sprinkled on top of the sauce and around the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
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 cheddar cheese
½ cup milk
1 cup mustard-cheddar sauce (recipe below)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Season the chicken breasts with salt, pepper, garlic powder, and onion powder evenly on all sides.
Step 3: Set up your breading station: place flour in one bowl, beat eggs with Dijon mustard in a second bowl, and add crushed pretzels to a third bowl.
Step 4: Coat each chicken breast by dipping first into the flour, then the egg mixture allowing excess to drip off, and finally pressing into the crushed pretzels to adhere well.
Step 5: Arrange the coated chicken breasts on the prepared baking sheet and bake for 25-30 minutes, until the internal temperature reaches 165°F (75°C) and the pretzel crust is golden brown.
Step 6: While the chicken bakes, heat milk, Dijon mustard, and Worcestershire sauce in a small saucepan over medium heat, stirring until warm.
Step 7: Gradually stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste, then remove from heat.
Step 8: Let the chicken rest for a few minutes after baking, then serve topped or dipped in the creamy mustard-cheddar sauce.

Tips & Variations

Use flavored pretzels, like garlic or honey mustard, for an extra burst of taste.
Try swapping cheddar for pepper jack cheese in the sauce to add subtle heat.
If you prefer a crispier crust, broil the chicken for the last 2 minutes of baking, watching carefully to avoid burning.
To make this gluten-free, substitute the all-purpose flour with almond flour and use gluten-free pretzels.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The mustard-cheddar sauce keeps well in the fridge for 2-3 days and can be reheated on the stove over low heat, stirring to prevent separation.

How to Serve

Two pieces of crispy fried chicken stacked on top of each other on a black plate, covered with thick, creamy mustard-colored sauce that drips down the sides and pools slightly on the plate. The fried chicken has a golden-brown, crunchy texture with dark crispy edges. Small green herb pieces are sprinkled on top of the sauce and scattered around the plate. The scene is close up, focusing on the texture and sauce dripping effect, 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 chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used as a juicier alternative. Adjust the baking time slightly, checking for that safe internal temperature of 165°F (75°C).

Is the mustard-cheddar sauce complicated to make?

Not at all. It’s a simple sauce made by warming milk with mustard and Worcestershire sauce, then melting in shredded cheddar. It comes together quickly and adds a rich, tangy flavor to the dish.