Name: Pretzel Chicken with Mustard-Cheddar Sauce Recipe
Prep time: 15 min
Cook time: PT-489379H49M46S
Total time: PT-489379H49M46S
Cuisine: American
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; 2 tablespoons Dijon mustard; 1 tablespoon Worcestershire sauce; Salt and pepper to taste

Jump to Recipe

Introduction

Pretzel Chicken with Mustard-Cheddar Sauce is a delightful twist on classic chicken dishes, offering a crunchy pretzel crust paired with a rich, tangy sauce. This recipe is perfect for a comforting dinner that feels both special and approachable.

The image shows two thick, round, crispy fried cakes placed side by side on a white plate with a simple rim design. The cakes have a golden-brown, crunchy texture with visible bits of crust and a slightly rough surface. A smooth, creamy mustard-colored sauce is generously poured over the top and sides of the cakes, pooling slightly on the plate beneath them. Small green herb leaves are sprinkled on top of the sauce, adding a touch of color contrast. The background is softly blurred with warm tones, and the plate 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 (see below)

Mustard-Cheddar Sauce Ingredients

½ cup shredded cheddar cheese
½ cup milk
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
Salt and pepper to taste

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 on both sides with salt, pepper, garlic powder, and onion powder.
Step 3: Prepare three bowls: one with flour, one with beaten eggs mixed with 1 tablespoon Dijon mustard, and one with crushed pretzels.
Step 4: Coat each chicken breast first in flour, then dip into the egg mixture allowing excess to drip off, and finally press into the crushed pretzels until fully coated.
Step 5: Place the breaded chicken breasts on the prepared baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the crust is golden brown.
Step 6: While the chicken bakes, make the mustard-cheddar sauce by heating 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: When the chicken is done, let it rest a few minutes before serving with the warm mustard-cheddar sauce on top or on the side.

Tips & Variations

For extra crunch, use pretzel sticks crushed by hand instead of pre-crushed pretzels.
Try swapping cheddar cheese with smoked gouda or pepper jack for a different flavor profile.
Serve with a side of steamed vegetables or a fresh green salad for a balanced meal.
If preferred, the chicken can be pan-fried in a little oil for a crispier crust before finishing in the oven.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) to keep the crust crisp, or microwave covered if short on time. The mustard-cheddar sauce can be stored separately in the fridge for up to 2 days and reheated on the stove over low heat, stirring frequently.

How to Serve

A white plate holds a sliced crispy breaded chicken cutlet with a rich golden brown crust studded with darker toasted bits, cut into five pieces arranged in a row. Beneath and partially covering the chicken is a smooth, thick yellow sauce pooling slightly on the plate. Small green herb bits are scattered on top of the sauce and chicken. The background surface is a white marbled texture. 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. They may need a slightly longer cooking time and will offer a juicier result.

Is there a substitute for Worcestershire sauce in the mustard-cheddar sauce?

If you don’t have Worcestershire sauce, soy sauce or a splash of balsamic vinegar can provide similar depth of flavor.