I’ve always loved finding creative ways to elevate classic dishes, and this Pretzel Chicken with Mustard-Cheddar Sauce quickly became one of my favorites. There’s something incredibly satisfying about the crispy, golden pretzel coating that adds a unique twist to tender chicken breasts. Every time I make this recipe, it feels like a little celebration of textures and flavors that never gets old.

Why will you love this recipe? For starters, it combines the irresistible crunch of pretzels with the comforting richness of cheddar and the tangy zing of mustard. It’s a flavor combo that balances perfectly, making each bite delightful and memorable. Whether you’re cooking for family or guests, this dish feels special enough to impress, yet it’s surprisingly simple to prepare.

This recipe is wonderfully versatile. You can serve it as a main dish alongside roasted vegetables, mashed potatoes, or a fresh salad. It also works great as a filling for sandwiches or wraps when you have leftovers. Plus, the mustard-cheddar sauce is easy to adjust — use milder or sharper cheddar, or swap in a little honey mustard for sweetness.

Affordability is another highlight. The ingredients are common and budget-friendly: chicken breasts, crushed pretzels, cheddar cheese, and simple pantry staples like mustard and flour. No need for fancy or expensive items, making it an accessible option for everyday meals or special occasions.

Ingredients for the recipe:

4 boneless, skinless chicken breasts
2 cups crushed pretzels (about 5 ounces)
1 cup shredded cheddar cheese
1/2 cup all-purpose flour
2 large eggs
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
1 tablespoon olive oil or vegetable oil

For the Mustard-Cheddar Sauce:

1 cup shredded cheddar cheese
1/2 cup milk
2 tablespoons Dijon mustard
1 tablespoon butter
1 tablespoon all-purpose flour

This combination of simple ingredients delivers an extraordinary meal that’s both satisfying and approachable.

How to Prepare Pretzel Chicken with Mustard-Cheddar Sauce

Preparing this Pretzel Chicken with Mustard-Cheddar Sauce is straightforward and rewarding. You’ll enjoy the process as much as the final dish because it’s quick, easy, and fun to make. Plus, with clear steps and some helpful tips, anyone can master this recipe in no time.

Step-by-Step Instructions for Preparation

Step 1: Prepare the coating
Start by crushing the pretzels into small, coarse pieces. Place them in a shallow dish. In another dish, combine the flour with garlic powder, paprika, salt, and pepper. Beat the eggs in a separate bowl until smooth. These three stations will help you coat the chicken evenly and create a crispy crust.

Step 2: Coat the chicken
Take each chicken breast and pat it dry with paper towels. First, dredge the chicken in the seasoned flour mixture, making sure it’s fully coated. Next, dip it into the beaten eggs, allowing excess to drip off. Finally, press the chicken into the crushed pretzels, ensuring the pretzels stick well and cover the chicken completely.

Step 3: Cook the chicken
Heat oil in a large skillet over medium heat. When hot, add the coated chicken breasts carefully. Cook for about 5-6 minutes on each side, or until the pretzel crust turns golden brown and the chicken is cooked through. The internal temperature should reach 165°F (74°C). If the crust browns too quickly, lower the heat slightly to avoid burning.

Step 4: Make the mustard-cheddar sauce
While the chicken cooks, prepare the sauce. In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to prevent lumps. Gradually add the milk, whisking continuously until the mixture thickens. Reduce the heat to low and stir in the shredded cheddar cheese and Dijon mustard. Keep stirring until the cheese melts and the sauce is smooth.

Step 5: Serve
Plate the pretzel chicken and generously spoon the mustard-cheddar sauce over the top or serve it on the side. Garnish with fresh herbs like parsley or chives if desired for a pop of color and added flavor.

Quick and Easy Tips

Use store-bought crushed pretzels to save time, or crush pretzels in a sealed bag with a rolling pin for the perfect size.
Make the sauce while the chicken cooks to streamline the process.
Cook chicken breasts to an internal temperature of 165°F to ensure they are juicy and safe to eat.

Customizable Options

Swap regular cheddar for sharp or smoked cheddar to add more depth.
Add a pinch of cayenne pepper to the pretzel coating for a spicy kick.
Use turkey bacon bits in the sauce for added texture and flavor.

This recipe is popular with many people because of its comforting flavors and satisfying crunch. It’s perfect for weeknight dinners or casual entertaining.

Pretzel Chicken with Mustard-Cheddar Sauce

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This Pretzel Chicken with Mustard-Cheddar Sauce combines crispy, golden pretzel-crusted chicken breasts with a creamy, tangy cheddar and mustard sauce. It’s a crowd-pleasing dish that balances texture and flavor while remaining affordable and easy to prepare.

Author: Lura Skye
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 4 1x

Instructions

Crush pretzels into coarse pieces and place in a shallow dish.
In another dish, mix flour, garlic powder, paprika, salt, and pepper.
Beat eggs in a separate bowl until smooth.
Pat chicken breasts dry. Dredge each in seasoned flour, then dip in eggs, and press into crushed pretzels to coat evenly.
Heat oil in a skillet over medium heat. Cook chicken breasts 5-6 minutes per side until golden and cooked through (internal temp 165°F). Adjust heat to avoid burning.
For the sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk until thickened. Reduce heat and stir in shredded cheddar cheese and Dijon mustard until smooth.
Serve chicken topped with mustard-cheddar sauce or sauce on the side. Garnish as desired.

Notes

Use turkey bacon bits for added flavor and texture in the sauce if desired.

Substitute chicken thighs if preferred, adjusting cooking time.

For gluten-free, use gluten-free pretzels and flour.

Leftovers keep well refrigerated for 3 days; reheat gently.

FAQs

Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well and tend to stay juicier. Just adjust the cooking time slightly, as thighs may take a few minutes longer to cook through.

How do I store leftovers?
Place any leftover pretzel chicken and sauce in an airtight container. Refrigerate for up to 3 days. Reheat gently in the oven or microwave to maintain crispiness.

Can I prepare this recipe ahead of time?
Absolutely! You can coat the chicken and keep it refrigerated for a few hours before cooking. The sauce is best made fresh but can be reheated gently.

Is this recipe gluten-free?
No, because pretzels and flour contain gluten. However, you can substitute gluten-free pretzels and gluten-free flour blends to make it suitable for gluten-free diets.

What can I serve with Pretzel Chicken and Mustard-Cheddar Sauce?
This dish pairs wonderfully with steamed vegetables, mashed potatoes, or a simple green salad for a balanced meal.

Can I freeze the cooked chicken?
Yes, but the pretzel crust may lose some crispness after freezing and reheating. For best results, freeze before cooking and bake fresh when ready.