Introduction

Pretzel Chicken with Mustard-Cheddar Sauce offers a delightful twist on classic breaded chicken. The crunchy pretzel coating pairs beautifully with a creamy, tangy mustard-cheddar sauce, making it a comforting and flavorful dinner option.

The image shows two thick layers of crispy fried chicken stacked on top of each other with a rich, smooth golden-brown sauce generously poured over them, dripping down the sides. The chicken layers have a crunchy texture with visible browned and crispy edges, while the sauce is creamy with specks of black pepper and is sprinkled with small green herb pieces on top and around. The dish sits on a white marbled surface. 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). Line a baking sheet with parchment paper.
Step 2: Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder.
Step 3: Set up your breading station. Place the flour in one bowl, beat the eggs and mix in the Dijon mustard in a second bowl, and put the crushed pretzels in a third bowl.
Step 4: Coat each chicken breast by first dipping it into the flour, then into the egg and mustard mixture, and finally pressing it into the crushed pretzels to cover well.
Step 5: Arrange the breaded chicken breasts on the prepared baking sheet. Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the crust is golden brown.
Step 6: While the chicken bakes, prepare the mustard-cheddar sauce. In a small saucepan over medium heat, combine the milk, Dijon mustard, and Worcestershire sauce, stirring until heated through.
Step 7: Gradually add the shredded cheddar cheese to the saucepan, stirring continuously until the cheese melts and the sauce is smooth. Season with salt and pepper to taste, then remove from heat.
Step 8: Remove the cooked chicken from the oven and let it rest a few minutes before serving with the mustard-cheddar sauce.

Tips & Variations

For extra flavor, add smoked paprika or cayenne pepper to the pretzel coating mixture.
Use gluten-free pretzels and flour to make this recipe gluten-free.
Serve with steamed vegetables or a fresh green salad for a complete meal.

Storage

Store leftover pretzel chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) to maintain crispiness. The mustard-cheddar sauce can be stored separately in the refrigerator for up to 2 days and reheated on low heat while stirring occasionally.

How to Serve

A black plate on a white marbled surface holds two large pieces of fried cauliflower with a golden brown crispy texture. The cauliflower is covered in a thick, creamy yellow sauce that has small green herb bits sprinkled on top. The sauce flows down the sides, creating a rich, smooth layer over the rough, crunchy surface of the cauliflower. The overall look is warm and appetizing with the contrast between the dark plate and the light sauce. 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 work well and may add extra juiciness. Adjust baking time as thighs can take a little longer to cook through.

Is it necessary to use Dijon mustard in the egg mixture?

While Dijon mustard adds a nice tang and helps flavor the coating, you can omit it or substitute with yellow mustard if preferred. The sauce also contains mustard, so flavor will still be balanced.

Pretzel Chicken with Mustard-Cheddar Sauce Recipe

Print Recipe

★★★★★

4.7 from 78 reviews

Pretzel Chicken with Mustard-Cheddar Sauce is a flavorful and crispy oven-baked chicken dish coated in a crunchy pretzel crust and served with a rich, creamy mustard and cheddar cheese sauce. This recipe combines savory seasonings and tangy Dijon mustard to elevate simple chicken breasts into a gourmet meal that’s perfect for family dinners or entertaining guests.

Author: Maya
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

For the Chicken

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

For the Mustard-Cheddar Sauce

½ cup shredded cheddar cheese
½ cup milk
1 cup mustard-cheddar sauce (prepared following steps below: combining Dijon mustard, Worcestershire sauce, milk, and cheddar cheese)
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
Salt and pepper to taste

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the chicken.
Prepare Chicken: Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder to infuse flavor into the meat.
Set Up Breading Station: Arrange three bowls: one with all-purpose flour, the second with beaten eggs mixed with 1 tablespoon Dijon mustard, and the third with coarsely crushed pretzels.
Bread Chicken: Dredge each chicken breast first in the flour, then dip it into the egg and mustard mixture, allowing excess to drip off, and finally coat thoroughly with the crushed pretzels, pressing gently to make sure the coating adheres well.
Bake Chicken: Place the coated chicken breasts on the prepared baking sheet and bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C) and the pretzel coating is golden and crispy.
Prepare Mustard-Cheddar Sauce: While the chicken bakes, heat milk, 1 teaspoon Dijon mustard, and ½ teaspoon Worcestershire sauce in a small saucepan over medium heat, stirring until warm.
Add Cheese: Gradually stir in shredded cheddar cheese until melted and smooth; season with salt and pepper to taste, then remove from heat.
Serve: Remove the chicken from the oven once cooked through, let it rest for a few minutes, then serve topped with the warm mustard-cheddar sauce for a delicious meal.

Notes

Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (75°C).
Coarsely crush pretzels to create a crunchy crust; avoid crushing too finely for best texture.
Letting the chicken rest after baking helps retain juices and improves tenderness.
You can prepare the mustard-cheddar sauce ahead of time and reheat gently before serving.
For a spicier kick, add a pinch of cayenne pepper to the sauce.

Keywords: Pretzel Chicken, Mustard Cheddar Sauce, Baked Chicken, Crunchy Chicken Recipe, Easy Dinner Recipes, Oven-Baked Chicken