Why You’ll Love This Recipe
Pretzel Chicken with Mustard-Cheddar Sauce is a hearty, crave-worthy meal that combines crunchy pretzel-coated chicken with a rich, tangy cheese sauce. The salty, golden pretzel crust gives each bite a satisfying crunch, while the creamy cheddar and mustard sauce adds bold flavor and indulgence. This recipe transforms simple chicken into a gourmet-level dish that feels comforting and elevated at the same time. Perfect for weeknight dinners, casual entertaining, or family gatherings, it pairs beautifully with mashed potatoes, roasted vegetables, or a crisp salad. Easy to prepare and loaded with texture, this dish is guaranteed to impress anyone at the table.
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Pretzel Chicken with Mustard-Cheddar Sauce – A Crispy, Cheesy Comfort Dish
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Halal
Description
Crispy oven-baked chicken coated in crushed pretzels and served with a creamy, tangy mustard-cheddar sauce for a crunchy and flavorful twist on classic breaded chicken.
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups crushed pretzels
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil or melted butter (for drizzling)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour (for sauce)
- 1 cup milk
- 1 tbsp Dijon mustard
- 1 tsp yellow mustard
- 1 1/2 cups shredded sharp cheddar cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season chicken breasts with salt, pepper, garlic powder, and paprika.
- Set up breading stations: flour in one bowl, beaten eggs in another, and crushed pretzels in a third.
- Dredge chicken in flour, dip in eggs, then press into pretzel crumbs to coat evenly.
- Place chicken on baking sheet and drizzle lightly with olive oil or melted butter.
- Bake for 22–25 minutes, or until chicken reaches 165°F (74°C) and coating is golden brown and crispy.
- Meanwhile, make sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.
- Slowly whisk in milk until smooth and slightly thickened.
- Stir in Dijon mustard, yellow mustard, and cheddar cheese until melted and creamy.
- Serve pretzel chicken hot with mustard-cheddar sauce drizzled over or on the side.
Notes
- Use honey mustard instead of Dijon for a sweeter sauce.
- For extra crunch, mix panko breadcrumbs with pretzels in the coating.
- This dish pairs well with roasted vegetables or mashed potatoes.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breasts or cutlets – Lean, tender protein that gets coated and crisped.
Pretzels – Crushed, creating the crunchy, salty crust.
Flour – Helps the coating stick to the chicken.
Eggs – Bind the pretzel crumbs to the chicken.
Garlic powder – Adds savory depth to the coating.
Paprika – Brings a touch of warmth and color.
Salt and black pepper – Essential seasoning for balance.
Butter – Creates the base for the mustard-cheddar sauce.
All-purpose flour – Thickens the sauce.
Milk or half-and-half – Makes the sauce creamy.
Sharp cheddar cheese – Melts into a rich, bold sauce.
Dijon mustard – Adds tangy sharpness to balance the cheese.
Whole-grain mustard – Provides texture and extra flavor.
Fresh parsley – Optional garnish for color and freshness.
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Crush pretzels into fine crumbs and mix with garlic powder, paprika, salt, and pepper. Set up a dredging station with flour in one bowl, beaten eggs in another, and pretzel crumbs in a third.
Coat chicken in flour, dip into eggs, then press into pretzel crumbs until well coated. Arrange on the baking sheet. Bake for 18–22 minutes, or until golden brown and cooked through (internal temperature 165°F / 74°C).
Meanwhile, prepare the sauce. In a saucepan, melt butter and whisk in flour, cooking for 1–2 minutes. Slowly whisk in milk until smooth and slightly thickened. Stir in shredded cheddar cheese, Dijon mustard, and whole-grain mustard. Season with salt and pepper to taste.
Serve chicken hot with a generous drizzle of mustard-cheddar sauce and garnish with parsley.
Servings and timing
This recipe serves 4 people. Preparation takes 15 minutes, cooking requires 25 minutes, and the dish is ready in 40 minutes.
Storage/reheating
Store chicken and sauce separately. Refrigerate leftovers in airtight containers for up to 3 days. Reheat chicken in the oven at 350°F (175°C) until crispy, and rewarm the sauce on the stovetop over low heat, adding a splash of milk if needed. Avoid freezing, as the coating and sauce may lose quality.
Variations and Customizations
Spicy kick – Add cayenne pepper or hot sauce to the pretzel coating or sauce.
Cheese blend – Mix cheddar with Gruyère or Monterey Jack for a different sauce profile.
Air fryer method – Cook at 375°F (190°C) for 15 minutes, flipping halfway, for extra crispiness.
Gluten-free option – Use gluten-free pretzels and flour.
Honey-mustard sauce – Swap the cheddar sauce for a sweet honey-mustard glaze.
Crunchy mix – Blend pretzels with panko breadcrumbs for lighter crispiness.
Mini version – Make chicken tenders or nuggets for a kid-friendly option.
Vegetarian version – Use cauliflower steaks or zucchini slices instead of chicken.
Beer cheese sauce – Replace part of the milk with beer for a deeper, richer sauce.
Extra garnish – Sprinkle crispy bacon bits over the sauce for indulgence.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well and stay extra juicy.
Do I need to fry the chicken?
No, baking gives excellent crunch, but you can shallow fry for extra crispiness.
Can I make the sauce ahead?
Yes, refrigerate and reheat gently with added milk to loosen.
What pretzels work best?
Salted hard pretzels crushed finely work best for coating.
Can I air fry instead of bake?
Yes, air frying gives a crisp, lighter result.
How do I prevent the coating from falling off?
Pat chicken dry before dredging and press pretzels firmly into the surface.
Is the sauce very sharp?
The mustards give tang, but it’s balanced by the richness of cheddar.
Can I skip the sauce?
Yes, but it’s the star of the dish—serve it on the side if preferred.
What sides pair well with this recipe?
Mashed potatoes, green beans, roasted carrots, or a fresh salad.
Can I double this recipe?
Yes, but use two baking sheets so the chicken crisps evenly.
Conclusion
Pretzel Chicken with Mustard-Cheddar Sauce is a satisfying fusion of crunchy, golden chicken and creamy, tangy sauce. It’s hearty, flavorful, and versatile enough for both family dinners and entertaining guests. With its easy preparation and customizable variations, this dish is sure to become a favorite whenever you crave something comforting yet elevated.
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