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Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe

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★★★★★

4.8 from 61 reviews

Crunchy pretzel crusted chicken topped with creamy cheddar mustard sauce—easy, flavorful, and perfect for a weeknight dinner. This dish delivers bold texture and rich flavor with minimal effort, sure to be a hit with the whole family.

Ingredients

Scale

For the Chicken:

  • 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

For the Cheddar Mustard Sauce:

  • 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

Optional for Garnish:

  • Fresh parsley, chopped
  • Extra crushed pretzels for texture

Instructions

  1. Prep the Chicken: Pound chicken breasts to an even thickness of about ½ inch to ensure even cooking and tenderness. Season both sides with salt and pepper.
  2. Create a Dredging Station: Set up three shallow bowls: one with flour, one with eggs beaten together with Dijon mustard, and one with crushed pretzels mixed with garlic powder and smoked paprika.
  3. Dredge the Chicken: Coat each chicken breast first in flour, then dip in the egg mixture, and finally press firmly into the pretzel coating to ensure full coverage for a crunchy crust.
  4. Cook the Chicken – Baking Method: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil, place the coated chicken breasts on it, brush or drizzle with olive oil or melted butter. Bake for 20–25 minutes, flipping once halfway through, until golden and internal temperature reaches 165°F (74°C).
  5. Cook the Chicken – Pan-Frying Method: Heat 2 tablespoons of olive oil or butter in a large non-stick skillet over medium heat. Add the coated chicken breasts and cook for 5–6 minutes per side until golden brown and fully cooked through, reaching an internal temperature of 165°F (74°C).
  6. Make the Cheddar Mustard Sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to eliminate the raw flour taste. Gradually add milk while whisking constantly until the sauce thickens, about 3–4 minutes. Stir in Dijon and yellow mustards, reduce heat to low. Add shredded cheddar cheese and stir until melted and smooth. Season with salt and pepper to taste.
  7. Plate and Serve: Arrange the pretzel crusted chicken on plates, generously drizzle with warm cheddar mustard sauce. Garnish with chopped fresh parsley and extra crushed pretzels if desired for additional texture and color.

Notes

  • Rest breaded chicken for 10–15 minutes before cooking to help the crust adhere better and prevent sogginess.
  • Don’t skip the flour step in dredging; it helps the egg and pretzel coating stick properly.
  • Use freshly crushed pretzels with a breadcrumb-like texture, leaving some chunks for extra crunch.
  • Make extra cheddar mustard sauce to use as a dip for veggies, sandwiches, or potatoes.
  • Store cooked chicken and sauce separately to maintain the crispiness of the crust during leftovers.
  • To reheat, bake at 350°F for 10–15 minutes or air fry at 350°F for 5–6 minutes to restore crunch. Avoid microwaving the chicken to prevent sogginess.
  • For a gluten-free version, substitute gluten-free pretzels and flour.
  • Add a spicy kick by mixing cayenne pepper into the egg mixture or use honey mustard pretzels for a sweet-savory twist.

Keywords: pretzel crusted chicken, cheddar mustard sauce, crispy chicken recipe, baked chicken, pan-fried chicken, crunchy chicken, easy dinner, chicken with cheese sauce

Find it online: https://biteandenjoy.com/pretzel-crusted-chicken-with-cheddar-mustard-sauce-recipe/