Introduction

This Pretzel Crusted Chicken with Cheddar Mustard Sauce offers an irresistible combination of crunchy, savory textures and rich, creamy flavors. It’s an easy weeknight meal that delivers bold taste with minimal effort, perfect for the whole family to enjoy.

The image shows a white plate with a meal arranged neatly on a white marbled surface. On the plate, there is a layer of green asparagus stalks on the left side, cooked and slightly shiny. Next to it, there is a layer of sliced, golden brown chicken breast with a crispy crust, arranged in a slightly overlapping row. On the right side, there is a creamy, light yellow mustard sauce with visible mustard seeds, covering part of the chicken and a few small dollops of mashed potatoes with a smooth texture near the sauce. The lighting highlights the textures and colors of the food clearly. 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 garnish: fresh parsley, chopped
Optional garnish: extra crushed pretzels for texture

Instructions

Step 1: Pound the chicken breasts to an even thickness of about ½ inch to ensure even cooking. Season both sides with salt and pepper.
Step 2: Set up three shallow bowls: one with the flour, one with the eggs whisked together with the tablespoon of Dijon mustard, and one with the crushed pretzels mixed with garlic powder and smoked paprika.
Step 3: Dredge each chicken breast first in flour, then dip into the egg mixture, and finally press firmly into the pretzel coating until well-covered.
Step 4: To bake, preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil, brush the coated chicken breasts with olive oil or melted butter, and bake for 20–25 minutes, flipping once halfway. The chicken is done when it reaches an internal temperature of 165°F (74°C).
Step 5: To pan-fry, heat 2 tablespoons of oil in a skillet over medium heat. Cook the chicken for 5–6 minutes per side until golden brown and fully cooked through.
Step 6: Meanwhile, prepare the cheddar mustard sauce. In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to remove the raw taste. Gradually add milk, whisking constantly until the sauce thickens, about 3–4 minutes.
Step 7: Stir in both Dijon and yellow mustard, reduce the heat to low, then add shredded cheddar cheese. Stir until fully melted. Season with salt and pepper to taste. For a smoother sauce, whisk vigorously or blend briefly.
Step 8: Serve the pretzel crusted chicken hot, drizzled with the warm cheddar mustard sauce. Garnish with chopped parsley and extra crushed pretzels if desired.

Tips & Variations

Let the coated chicken rest on a wire rack for 10–15 minutes before cooking to help the crust adhere better and stay crispy.
Use freshly crushed pretzels for the best crunch; flavored pretzels can add interesting twists but watch for extra sweetness.
To lighten the sauce, substitute low-fat milk or swap part of the cheddar cheese for part-skim mozzarella, though the flavor will be milder.
Add a spicy kick by mixing cayenne pepper or hot sauce into the egg mixture.
For a gluten-free option, use gluten-free pretzels and flour alternatives.
Make smaller chicken tenders instead of breasts for kid-friendly portions or party snacks.

Storage

Allow the chicken to cool completely before storing. Keep the chicken and cheddar mustard sauce in separate airtight containers in the refrigerator for up to 3 days. To reheat, bake the chicken at 350°F (175°C) for 10–15 minutes or use an air fryer at 350°F for 5–6 minutes to restore crispness. The sauce can be reheated gently on the stove or in the microwave. Avoid microwaving the chicken itself to preserve texture. You can freeze uncooked, coated chicken on a baking sheet, then transfer to freezer bags for up to 2 months. Bake from frozen, adding about 10 extra minutes to the cooking time.

How to Serve

A white plate with a meal consisting of several layers: on the left, a pile of cooked green asparagus with a slight shine; next to it, four thick slices of roasted chicken breast with a golden crust and some pepper seasoning visible on top; under the chicken, a round bed of crispy brown rice creating a textured base; on the right side, smooth yellow mustard sauce with visible mustard seeds forming a half-moon shape; on top of the sauce, three small dollops of creamy mashed potatoes with black pepper sprinkled on them. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ahead of time?

Yes, you can coat the chicken and refrigerate it for up to 24 hours before cooking. The sauce can also be made in advance and gently reheated when ready to serve.

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs will work well, but adjust the cooking time as thighs generally take a bit longer to cook through.

What if I don’t have Dijon mustard?

You can substitute yellow mustard or whole grain mustard. The flavor will be milder but still tasty.

How do I keep the pretzel crust from getting soggy?

Allow the coated chicken to rest before baking so the crust adheres well, and avoid stacking the pieces when cooling to maintain crispness.

Can I make the sauce without flour?

Yes, you can substitute flour with cornstarch as a gluten-free thickener—just mix the cornstarch with a little cold milk before adding it to the warm milk to avoid lumps.