Name: Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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; 2 tablespoons flour; 1 cup milk (whole or 2%); 1 tablespoon Dijon mustard; 1/2 tablespoon yellow mustard; 1 cup sharp cheddar cheese, shredded; Salt and pepper, to taste; Fresh parsley, chopped; Extra crushed pretzels for texture

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Introduction

Pretzel crusted chicken offers a delightful crunchy exterior paired with juicy, tender meat inside. Topped with a creamy cheddar mustard sauce, this dish combines savory flavors and textures that make it perfect for a satisfying dinner any night of the week.

Five pieces of crispy fried chicken coated in thick, crunchy brown nut and crumb crumbs are arranged on a rectangular metal rack over a white marbled surface. Each chicken piece is drizzled with light yellow sauce and sprinkled with small bits of chopped green herbs. On the top right corner of the rack is a small white bowl filled with finely chopped green herbs. On the bottom left is a white bowl containing creamy yellowish sauce with a silver spoon inside. Scattered pretzels, lemon slices, and green herb bits decorate the dark wooden background partially visible beyond the white marbled surface. A gray and white striped cloth is on the lower left. 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
Optional for garnish: fresh parsley, chopped
Optional for garnish: extra crushed pretzels

Instructions

Step 1: Pound the chicken breasts to an even thickness and season both sides with salt and pepper.
Step 2: Prepare three bowls for dredging: place flour in the first bowl; beat eggs and mix with 1 tablespoon Dijon mustard in the second; combine crushed pretzels, garlic powder, and smoked paprika in the third.
Step 3: Coat each chicken breast first in the flour, then dip into the egg mixture, and finally press thoroughly into the pretzel crumbs to cover completely.
Step 4: To bake, preheat the oven to 400°F (200°C). Place the coated chicken on a lined baking sheet, brush the tops with olive oil or melted butter, and bake for 20–25 minutes, flipping once halfway through cooking.
Step 5: To pan-fry, heat oil in a skillet over medium heat. Cook chicken breasts 5–6 minutes per side until golden brown and the internal temperature reaches 165°F.
Step 6: For the cheddar mustard sauce, melt 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook for about 1 minute.
Step 7: Gradually add 1 cup milk while whisking continuously. Cook until the sauce thickens and coats the back of a spoon.
Step 8: Stir in the Dijon mustard, yellow mustard, and shredded cheddar cheese. Reduce heat and stir until the cheese melts smoothly. Season with salt and pepper to taste.
Step 9: Serve the pretzel crusted chicken hot, topped with the cheddar mustard sauce. Garnish with chopped parsley and extra crushed pretzels if desired.

Tips & Variations

Use a meat mallet or rolling pin to ensure chicken breasts are evenly thick for uniform cooking.
If you prefer a spicier kick, add a pinch of cayenne pepper to the pretzel coating mix.
For a gluten-free option, substitute regular flour and pretzels with gluten-free versions.
Try adding a sprinkle of smoked paprika or chili powder to the cheddar mustard sauce for extra depth.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet over medium heat to retain crunch, and warm the sauce slowly on the stovetop while stirring. Avoid microwaving to keep the crust crispy.

How to Serve

The image shows a white plate with two main parts: on the right side, there is a crispy, golden-brown fried chicken cutlet sliced into five pieces, topped with a creamy light yellow sauce and sprinkled with chopped green herbs. On the left side, there is a fresh mixed green salad with different types of lettuce leaves, halved red and yellow cherry tomatoes, and small pieces of walnuts scattered on top. The plate is on a white marbled texture surface, and a fork is placed nearby in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese for the sauce?

Yes, you can substitute sharp cheddar with other meltable cheeses like Monterey Jack or Gruyère for a different flavor profile, though cheddar provides the classic tang and richness.

Is it necessary to flip the chicken while baking?

Flipping helps ensure both sides get evenly crispy and golden. If you prefer, you can brush olive oil or butter on top and bake without flipping, but turning halfway is recommended for the best crust texture.