When my kids were little, I used to pack soft pretzels in their lunchboxes—always with a side of mustard. One rainy afternoon, years later, I found myself staring at a bag of crushed pretzels leftover from a neighborhood potluck. I had chicken breasts thawing, cheddar in the fridge, and my mamá’s voice in my head reminding me: “Use what you have, and make it special.”
So I coated the chicken in those pretzel crumbs, baked them until golden, and whisked together a warm mustard-cheddar sauce. The moment I set the platter on the table, my family didn’t just eat—they celebrated. Now, this recipe has become a family tradition, somewhere between game-day snack and Sunday dinner.
What is Pretzel Chicken with Mustard-Cheddar Sauce?
It’s a dish that pairs crispy, oven-baked chicken coated in salty pretzel crumbs with a silky cheddar sauce kissed with tangy mustard. The textures and flavors balance beautifully—crunch meets creaminess, salty meets sharp, and hearty meets comforting.
Why You’ll Love This Pretzel Chicken with Mustard-Cheddar Sauce
- Crunch you can hear: Pretzel coating stays crispy even after saucing.
- Family favorite: Loved by both kids and adults.
- Easy ingredients: Pantry staples meet fresh flavors.
- Perfect for gatherings: Doubles easily for a crowd.
- Comfort food with a twist: A fresh take on classic baked chicken.
Tips for Making the Best Pretzel Chicken
- Use salted pretzels for full flavor, but adjust seasoning accordingly.
- Crush pretzels finely for even coating—use a food processor or rolling pin.
- Don’t skip resting the chicken after baking; it keeps juices inside.
- Warm the sauce just before serving so it stays velvety.
- Use freshly shredded cheddar for smoother melting.
How to Make Pretzel Chicken with Mustard-Cheddar Sauce
Ingredients
For the chicken:
- 1 lb boneless, skinless chicken breasts (pounded to even thickness)
- 2 cups crushed salted pretzels
- ½ cup all-purpose flour
- 2 large eggs
- 2 tbsp milk
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp black pepper
For the sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 2 tbsp Dijon mustard
- 1 tsp yellow mustard (for extra tang)
- Salt and pepper, to taste
Step-by-Step Instructions
- Preheat and prep
Heat oven to 400°F (200°C). Line a baking sheet with parchment. - Prepare coating
Place crushed pretzels in one shallow dish. In another, mix flour, paprika, garlic powder, and pepper. In a third, whisk eggs and milk. - Coat chicken
Dredge chicken in flour, dip in egg mixture, then press into pretzel crumbs. Arrange on prepared baking sheet. - Bake
Bake for 18–20 minutes, flipping halfway, until golden and cooked through. - Make the sauce
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux. Slowly whisk in milk until smooth and thickened, about 5 minutes. Stir in cheddar and both mustards until melted and creamy. - Serve
Drizzle sauce over chicken or serve on the side for dipping.
You Must Know
- The pretzel crust locks in chicken’s natural juices.
- Dijon mustard brings gentle heat; yellow mustard adds brightness.
- Sauce can be made ahead and reheated.
Top Tips for Perfecting This Dish
- For extra crunch, lightly spray chicken with cooking oil before baking.
- Add a pinch of cayenne to the sauce for heat.
- Pair with roasted vegetables or a crisp green salad.
Storing and Reheating Tips
- Store chicken and sauce separately in the fridge for up to 3 days.
- Reheat chicken in the oven to maintain crunch.
- Gently reheat sauce over low heat, adding a splash of milk if thickened.
Helpful Notes
- Works great with chicken tenders for a snack-sized version.
- Can use gluten-free pretzels for a GF option.
- Pretzel coating works for pork chops or fish, too.
Tips from Well-Known Chefs
- Alton Brown: Let breaded foods rest before cooking to help coating stick.
- Ina Garten: Always season each layer—flour, egg wash, and crumbs.
Common Mistakes to Avoid
- Using pre-shredded cheese (coated in starch) can make sauce grainy.
- Overbaking chicken dries it out—watch internal temperature.
- Crushing pretzels too coarsely can cause uneven coating.
FAQs
Can I air-fry the chicken?
Yes—air fry at 375°F for 12–14 minutes, flipping halfway.
What’s the best pretzel type to use?
Salted twists or rods crushed fine work perfectly.
Can I make the sauce without dairy?
Yes—use plant-based butter, milk, and cheddar-style shreds.
Tools You’ll Need
- Baking sheet
- Shallow bowls for dredging
- Saucepan & whisk
- Food processor (optional, for pretzels)
Conclusion
Pretzel Chicken with Mustard-Cheddar Sauce is a playful, crave-worthy dinner that bridges comfort and creativity. The crunchy crust and creamy sauce turn an ordinary chicken night into something memorable.
Print
Pretzel Chicken with Mustard-Cheddar Sauce
- Total Time: 35
- Yield: 4 1x
Description
Pretzel Chicken with Mustard-Cheddar Sauce pairs crispy, oven-baked chicken coated in salty pretzel crumbs with a silky cheddar-mustard sauce. A family favorite that’s ready in under 40 minutes.
Ingredients
- 1 lb boneless, skinless chicken breasts (pounded to even thickness)
- 2 cups crushed salted pretzels
- ½ cup all-purpose flour
- 2 large eggs
- 2 tbsp milk
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 2 tbsp Dijon mustard
- 1 tsp yellow mustard
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place crushed pretzels in one shallow dish. In another, mix flour, paprika, garlic powder, and pepper. In a third, whisk eggs and milk.
- Dredge chicken in flour mixture, dip in egg mixture, then press into pretzel crumbs. Arrange on prepared baking sheet.
- Bake for 18–20 minutes, flipping halfway, until golden and cooked through.
- Meanwhile, in a saucepan over medium heat, melt butter. Whisk in flour to make a roux. Slowly whisk in milk until smooth and thickened, about 5 minutes.
- Stir in cheddar, Dijon mustard, and yellow mustard until melted and creamy. Season with salt and pepper to taste.
- Serve chicken hot with sauce drizzled on top or on the side for dipping.
Notes
For extra crunch, lightly spray breaded chicken with cooking oil before baking. Use gluten-free pretzels for a GF version. Sauce can be made ahead and gently reheated before serving.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 540
- Sugar: 4
- Sodium: 980
- Fat: 27
- Saturated Fat: 13
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 38
- Cholesterol: 115
Keywords: pretzel chicken, mustard cheddar sauce, baked chicken recipe, crispy chicken dinner
