Pretzel Chicken with Mustard-Cheddar

This Pretzel Chicken with Mustard-Cheddar Sauce has quickly become my go-to dish when I want to serve something homey but impressive. The chicken gets wrapped in a crunchy pretzel crust that stays crisp even under a blanket of velvety, tangy cheddar-mustard sauce. It is the type of meal that feels just right on a cool night or when you want to treat your family to something a little special without spending hours in the kitchen.

The night I made this for my sister’s birthday, the whole table went silent until every plate was clean. Now my kids beg to help crush pretzels for the coating whenever I mention making it again.

Ingredients

• Boneless skinless chicken breasts: Choose plump breasts that are even in size for balanced cooking
• Crushed pretzels: Go for the thick crunchy type for the best crust Choose unsalted or lightly salted if you want control over seasoning
• All-purpose flour: Coats the chicken to help the egg and pretzels stick Pick a high protein flour for a crispier finish
• Large eggs: Helps bind the pretzel crust to the chicken Use fresh eggs for best results
• Dijon mustard: Adds bold tangy flavor to both the sauce and egg wash Good Dijon gives a real kick to the finished dish
• Garlic powder and onion powder: Layers in subtle savory notes Look for fresh and fragrant powders to avoid dullness
• Salt and pepper: Enhances all the flavors Use kosher salt and freshly ground black pepper for brightness
• Shredded cheddar cheese: Melts into the sauce for creaminess Extra sharp cheddar adds depth and a punchy bite
• Milk: Used for the sauce as well as breading Whole milk gives a richer texture but lower fat options work too
• Worcestershire sauce: Lends a deep savory twang to the sauce Choose one with minimal additives for cleaner flavor

For quality

Always buy cheese in a block and grate it yourself The flavor is much better and it melts beautifully Avoid dusty old pretzels for breading as they can taste stale

Step-by-Step Instructions

Prepare the Oven:

Set your oven to 400 degrees Fahrenheit Place parchment paper on a baking tray for easier cleanup and to keep the chicken from sticking

Season the Chicken:

Sprinkle the chicken breasts on both sides with garlic powder onion powder salt and pepper This base seasoning soaks into the meat and boosts every bite

Set Up a Coating Station:

Arrange three bowls one with flour one with eggs beaten and combined with Dijon mustard one with the crushed pretzels Lining these up assembly-line style keeps the mess to a minimum and gets every piece evenly coated

Bread the Chicken:

First roll each chicken breast thoroughly in the flour making sure all sides are coated Next dip it into the egg and mustard mixture allowing excess to drip away Finally gently press the chicken into the pretzel crumbs to cover every part and create a solid crust

Bake the Chicken:

Lay the coated chicken on your prepared tray Give each piece a little space so heat can circulate well Bake for about twenty five to thirty minutes until the crust is burnished golden and the internal temperature hits one hundred sixty five degrees Fahrenheit

Make the Mustard-Cheddar Sauce:

While chicken is baking pour milk Dijon mustard and Worcestershire sauce into a small saucepan Warm gently over medium heat Once hot add shredded cheddar a bit at a time and whisk constantly so the sauce becomes smooth and silky Taste and adjust with salt and pepper

Serve:

Take the chicken from the oven and let it sit a couple minutes for juiciness Slice if serving family style or plate whole Drizzle the warm cheddar-mustard sauce over each portion and garnish with fresh herbs if you like

Pin

My favorite part is the mustard-cheddar sauce I get excited every time I whisk the cheese in and watch it turn glossy and rich My son once took a spoon to the leftovers and declared it better than restaurant dip We also love seeing who can make the best pretzel crumb coating without leaving any bald spots

Storage Tips

Store any leftover chicken in a sealed container in the refrigerator for up to three days For the best reheating results place chicken on a tray in the oven so the crust turns crisp again Heat leftover sauce gently on the stove with a splash of milk

Ingredient Substitutions

You can swap chicken breasts for thighs just make sure they are boneless and pounded to an even thickness If you need gluten free use alternative pretzels and swap wheat flour for a gluten free blend Dairy free cheese and plant based milks also work in both the coating and the sauce

Pin

Serving Suggestions

Pile slices on top of a chopped romaine salad with extra mustard sauce for a posh lunch For sides I like to serve this with roasted broccoli or potatoes A simple green salad with sharp vinaigrette also brightens up the plate

Cultural and Historical Context

While pretzel coated chicken is a modern twist the idea of using crushed bread products for crust hails from centuries old Austrian schnitzel Family recipes for cheese sauces often use sharp cheddar and mustard to create tang and depth inspired by classic European pub fare

Frequently Asked Questions About the Recipe

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well, offering extra juiciness. Adjust baking time slightly to ensure thorough cooking.

→ How do I make the crust extra crispy?

Use freshly crushed pretzels and press firmly during coating. Baking on parchment allows even heat, creating a golden, crunchy crust.

→ What sides complement this dish best?

Roasted vegetables, creamy mashed potatoes, or a fresh salad provide great texture and flavor contrasts to the crunchy chicken and rich sauce.

→ Can I prepare the mustard-cheddar sauce ahead?

Yes, the sauce can be made in advance and gently reheated before serving to retain its creamy texture.

→ How to store and reheat leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to preserve crust crispness.

→ Is baking the best method for this dish?

Baking ensures even cooking and maintains the crunchy pretzel coating without added oil, making it a healthier and cleaner method.