Pretzel Chicken with Mustard-Cheddar Sauce
Pretzel Chicken with Mustard-Cheddar Sauce is a fun twist on classic chicken dinner. The chicken is coated in a crunchy pretzel crust that gives it a nice salty crunch, and…
By Ava
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Reading time: 6 min
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Pretzel Chicken with Mustard-Cheddar Sauce is a fun twist on classic chicken dinner. The chicken is coated in a crunchy pretzel crust that gives it a nice salty crunch, and it’s paired with a creamy mustard-cheddar sauce that adds just the right amount of tang and cheesy goodness.
I love making this dish when I want something a little different but still easy and comforting. The pretzel coating is surprisingly simple to make, and it really changes up the usual chicken routine. Plus, that mustard-cheddar sauce is the best part—you can spoon it over the chicken or dip each bite for extra flavor.
This recipe is great for family dinners or when you have friends over since it’s both filling and fun to eat. I often serve it with roasted veggies or a side salad to keep things balanced. It’s one of those meals that always gets compliments, and I think the crunchy, cheesy combo has a way of making everyone smile at the table.
Key Ingredients & Substitutions
Chicken breasts: Flattening helps cook the chicken evenly and keeps it juicy. You can substitute thighs if you prefer more flavor, but adjust cooking time as they may take longer.
Pretzels: Crushed pretzels add a salty crunch that’s hard to beat. If you’re out of pretzels, crushed crackers or panko breadcrumbs mixed with a pinch of salt work well.
Mustard-Cheddar Sauce: Sharp cheddar gives great flavor and meltiness. You can swap Dijon mustard for yellow mustard if you want a milder tang. Heavy cream creates a smooth sauce, but half and half can work if you want it lighter.
How Can I Get the Pretzel Coating Really Crunchy and Sticky?
To get the pretzel crust to stick and crisp perfectly, the three-step dredging method is key:
- First, dust the chicken with flour; this absorbs moisture and helps the egg stick better.
- Then, dip in beaten eggs; eggs act as the glue for the pretzel crumbs.
- Finally, press the crushed pretzels firmly onto the chicken for even coating.
For extra crunch, pan-fry the chicken before baking. This sets the crust and locks in moisture. Use medium heat so the pretzels don’t burn before the chicken cooks through.
Equipment You’ll Need
- Large skillet – perfect for browning the pretzel-coated chicken evenly without sticking.
- Baking sheet – helps finish cooking the chicken in the oven for juicy, tender results.
- Shallow bowls or dishes – great for setting up your flour, egg, and pretzel dredging stations.
- Whisk – keeps the mustard-cheddar sauce smooth and creamy without lumps.
- Measuring cups and spoons – for accurate ingredient amounts, especially in the sauce.
Flavor Variations & Add-Ins
- Swap chicken breasts for pork chops – pretzel crust works beautifully with pork for a tasty change.
- Add smoked paprika or cayenne to the pretzel crumbs – gives the crust a bit of smoky heat.
- Mix in some shredded mozzarella with cheddar in the sauce – adds extra gooeyness and mild flavor.
- Serve with a side of sautéed spinach or roasted Brussels sprouts – balances the rich flavors nicely.
Pretzel Chicken with Mustard-Cheddar Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 cups crushed pretzels (about 6 oz)
- 1/2 cup all-purpose flour
- 2 large eggs
- Cooking oil or spray for pan frying
For the Mustard-Cheddar Sauce:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup Dijon mustard (or yellow mustard for milder flavor)
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon whole grain mustard (optional, for texture in sauce)
- 2 tablespoons chopped fresh chives (for garnish)
How Much Time Will You Need?
This delicious pretzel chicken recipe takes about 15 minutes to prepare, 12-16 minutes to cook (browning plus baking), so roughly 30-35 minutes total from start to finish, making it a great option for a tasty but quick meal.
Step-by-Step Instructions:
1. Prepare the Chicken:
Preheat your oven to 375°F (190°C). Lightly grease or line a baking sheet with parchment paper. Take each chicken breast and gently flatten it to an even thickness for even cooking. Season both sides with salt and pepper.
2. Coat the Chicken:
Set up three shallow dishes: one with flour, one with beaten eggs, and one with the crushed pretzels. First, dredge the chicken in flour, shaking off the excess. Then dip it into the beaten eggs, followed by pressing it firmly into the crushed pretzels to coat well.
3. Brown and Bake:
Heat a skillet over medium heat and add enough oil to coat the bottom. Brown the pretzel-coated chicken breasts for about 3-4 minutes on each side until golden and crispy. Transfer them to the prepared baking sheet and bake in the oven for 10-12 minutes, or until the chicken is fully cooked through (internal temperature reaches 165°F / 74°C).
4. Make the Mustard-Cheddar Sauce:
While the chicken bakes, melt the butter in a small saucepan over medium heat. Stir in the Dijon mustard, whole grain mustard if using, and heavy cream. Whisk continuously until smooth and combined. Lower the heat and add the shredded cheddar cheese, stirring until melted and creamy. Taste and adjust seasoning with salt and pepper if needed.
5. Serve:
Once the chicken is cooked, slice and drizzle with the warm mustard-cheddar sauce. Garnish with chopped fresh chives. Serve immediately with your favorite sides, like roasted vegetables or a crisp salad.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the fridge overnight before preparing. This helps ensure even cooking and better coating adhesion.
Can I Make the Mustard-Cheddar Sauce in Advance?
Absolutely! The sauce can be made ahead and reheated gently on low heat. Stir frequently and add a splash of cream if it thickens too much during storage.
How Should I Store Leftover Pretzel Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through to keep the chicken crispy and flavorful.
What Can I Substitute for Pretzels if I Don’t Have Any?
Crushed crackers or panko breadcrumbs are good alternatives. Add a pinch of salt to mimic the pretzels’ savory crunch for the best flavor.