Introduction

Pretzel crusted chicken offers a delightful crunch with a flavorful twist. Paired with a creamy cheddar mustard sauce, this dish is both comforting and impressive for weeknight dinners or special occasions.

A white plate holds five thick slices of crispy, golden-brown crusted chicken arranged slightly overlapping in the center-right. The inside of the chicken is light and juicy. A creamy, pale yellow sauce with visible brown mustard seeds is poured over the chicken slices and pools to the right side of the plate. On the upper left side of the plate, there is a small pile of bright green cooked asparagus spears with a shiny texture. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
Salt & pepper to taste
1/2 cup flour
2 large eggs
1 tablespoon Dijon mustard
2 cups crushed pretzels (about 6 ounces)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 tablespoons olive oil or melted butter
2 tablespoons butter (for sauce)
2 tablespoons flour (for sauce)
1 cup milk (whole or 2%)
1 tablespoon Dijon mustard (for sauce)
1/2 tablespoon yellow mustard
1 cup sharp cheddar cheese, shredded
Salt and pepper, to taste (for sauce)
Optional for garnish: fresh parsley, chopped
Optional for garnish: extra crushed pretzels for texture

Instructions

Step 1: Pound the chicken breasts to an even thickness and season both sides with salt and pepper.
Step 2: Set up three bowls for dredging: place flour in the first, whisk together eggs and 1 tablespoon Dijon mustard in the second, and mix crushed pretzels with garlic powder and smoked paprika in the third.
Step 3: Coat each chicken breast first in flour, then dip into the egg mixture, and finally press into the seasoned crushed pretzels until evenly coated.
Step 4: To bake: Preheat the oven to 400°F (200°C). Place the coated chicken on a lined baking sheet, brush with olive oil or melted butter, and bake for 20–25 minutes, flipping once halfway through.
Step 5: To pan-fry: Heat olive oil in a skillet over medium heat and cook chicken for 5–6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F).
Step 6: While chicken cooks, prepare the cheddar mustard sauce. In a saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for about 1 minute.
Step 7: Gradually add 1 cup milk, whisking continuously until the sauce thickens.
Step 8: Stir in both mustards, reduce the heat to low, then add shredded cheddar cheese. Stir until melted and smooth. Season with salt and pepper to taste.
Step 9: Serve the pretzel crusted chicken hot, topped with cheddar mustard sauce. Garnish with chopped parsley and extra crushed pretzels if desired.

Tips & Variations

Rest the breaded chicken for a few minutes before cooking to help the coating adhere better and become crispier.
Don’t skip the flour step in dredging—it creates a base for the coating to stick firmly.
Use freshly crushed pretzels for the best crunch and flavor; avoid pre-ground crumbs when possible.
Make extra cheddar mustard sauce to use as a dip for veggies or sandwiches.
For extra spice, add a pinch of cayenne pepper to the pretzel coating.

Storage

Store cooked chicken and cheddar mustard sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a 350°F (175°C) oven to maintain crispiness, and gently warm the sauce on the stovetop or microwave, stirring occasionally.

How to Serve

A white plate holds five slices of crispy, golden-brown crusted chicken, each slice showing tender white meat inside. The chicken is drizzled with a creamy yellow sauce speckled with brown mustard seeds, which also pools in a large amount on the right side of the plate. To the left of the chicken, a small bunch of bright green cooked asparagus lays neatly, adding a fresh contrast. The plate is set 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 breasts?

Yes, boneless, skinless chicken thighs work well and tend to stay juicier. Adjust cooking time as needed, ensuring they reach an internal temperature of 165°F.

Is there a gluten-free option for this recipe?

For a gluten-free version, use gluten-free flour and pretzel alternatives, or substitute crushed gluten-free crackers or nuts for the pretzel coating.