Why You’ll Love This Recipe
If you’re craving something crispy, cheesy, and full of flavor, this Pretzel Chicken with Mustard-Cheddar Sauce hits every note. Juicy chicken breasts are coated in crunchy crushed pretzels, baked (or fried) to golden perfection, and smothered in a rich, tangy mustard-cheddar sauce. It’s the perfect fusion of comfort food and pub-style flair — salty, creamy, and deeply satisfying. I tried this once with honey mustard pretzels, and the hint of sweetness paired beautifully with the sharp cheddar sauce. It’s a dish that feels indulgent but easy to make, ideal for weeknight dinners, family gatherings, or even as a crowd-pleasing party entree. Pair it with roasted vegetables or mashed potatoes, and you’ll have a complete, restaurant-quality meal right at home.
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Pretzel Chicken with Mustard-Cheddar Sauce: Crispy, Cheesy, and Comforting
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Halal
Description
Crispy, golden pretzel-crusted chicken paired with a creamy, tangy mustard-cheddar sauce — this Pretzel Chicken is a fun and flavorful twist on classic comfort food that’s crunchy on the outside and juicy inside.
Ingredients
- For the Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts or tenders
- 2 cups crushed pretzels (fine crumbs)
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp olive oil or melted butter (for baking)
- For the Mustard-Cheddar Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1/2 cup shredded sharp cheddar cheese
- 1 tbsp Dijon mustard
- 1 tsp yellow mustard
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Cut chicken into even portions if necessary. Pat dry and season with salt, pepper, garlic powder, and smoked paprika.
- Set up a breading station: one bowl with flour, one with beaten eggs and milk, and one with crushed pretzels.
- Dredge each chicken piece in flour, dip into the egg mixture, then coat thoroughly with crushed pretzels. Press gently so crumbs stick.
- Place coated chicken on the prepared baking sheet and drizzle lightly with olive oil or melted butter.
- Bake for 18–22 minutes (depending on thickness), or until chicken is cooked through and golden brown. Internal temperature should reach 165°F (74°C).
- Make the Sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk until smooth. Cook for 3–4 minutes until thickened slightly.
- Remove from heat and stir in cheddar cheese, Dijon mustard, yellow mustard, and cayenne pepper. Season with salt and pepper to taste.
- Serve the pretzel chicken hot, drizzled or dipped in mustard-cheddar sauce. Garnish with parsley or chives.
Notes
- For extra crispiness, use a mix of pretzel sticks and twists for varied texture.
- Try adding a tablespoon of beer to the sauce for depth of flavor.
- Pair with mashed potatoes, roasted veggies, or a simple salad.
- Leftovers reheat best in an air fryer or oven to maintain crispness.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baked / Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breasts: Use boneless, skinless chicken breasts or tenders for quick, even cooking.
Pretzels: The crunchy coating star — crushed salted pretzels bring that perfect crisp texture and salty flavor.
Flour: Helps the coating adhere to the chicken.
Eggs: Create a sticky base to hold the crushed pretzels.
Garlic powder & paprika: Add savory depth and a hint of smokiness to the crust.
Salt and pepper: Balance the flavors in both the chicken and sauce.
Olive oil or melted butter: Helps the coating crisp up beautifully in the oven.
Cheddar cheese: Sharp or extra-sharp cheddar melts into a bold, creamy sauce.
Milk: The base of the sauce — whole milk works best for smoothness.
Butter and flour (for roux): Create the silky backbone of the cheese sauce.
Dijon mustard: Adds tang and complexity that perfectly complements the pretzel crust.
Yellow mustard: For that classic sharp bite and vibrant flavor.
Worcestershire sauce: Adds umami depth to the cheese sauce.
When I made this, I added a splash of beer to the sauce — it gave it a malty, pub-style flavor that took the dish to the next level.
Directions
Step 1: Prepare the chicken
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Crush the pretzels in a food processor or place them in a zip-top bag and crush with a rolling pin until finely ground (but still with some texture).
Set up a dredging station with three shallow bowls:
- One with flour seasoned with salt, pepper, garlic powder, and paprika.
- One with beaten eggs.
- One with crushed pretzels.
Dip each chicken breast in flour, then egg, and finally coat thoroughly with crushed pretzels. Place on the prepared baking sheet. Lightly drizzle or spray with olive oil to help them crisp.
Bake for 20–25 minutes, flipping once halfway, until golden brown and cooked through (internal temperature 165°F / 74°C).
Step 2: Make the mustard-cheddar sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in the milk until smooth and thickened.
Add Dijon mustard, yellow mustard, Worcestershire sauce, salt, and pepper. Stir until combined, then reduce heat and add the shredded cheddar cheese. Stir until melted and smooth.
For an extra punch, stir in a tablespoon of beer or hot sauce to give the sauce character.
Step 3: Assemble and serve
Plate the crispy pretzel-coated chicken and spoon the warm mustard-cheddar sauce generously over the top. Garnish with chopped parsley or green onions if desired. Serve with mashed potatoes, roasted veggies, or even buttered noodles — the sauce is so good, you’ll want to drizzle it over everything.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4 people
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Storage/reheating
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a 375°F (190°C) oven for 10 minutes to restore crispness. Gently reheat the sauce on the stove over low heat, adding a splash of milk to loosen if needed. Avoid microwaving the sauce for too long, as it may separate.
Variations and Customizations
Spicy Pretzel Chicken
Add cayenne pepper or hot sauce to the batter or the sauce for a zesty kick.
Honey Mustard Twist
Drizzle honey mustard over the sauce for sweet-and-savory contrast.
Jalapeño Cheddar Sauce
Add diced jalapeños to the cheese sauce for extra spice and texture.
Smoky BBQ Version
Top the chicken with barbecue sauce and smoked cheddar instead of regular cheddar.
Beer Cheese Pretzel Chicken
Replace milk with half milk, half beer in the sauce for a pub-style flavor.
Gluten-Free Version
Use gluten-free pretzels and cornstarch instead of flour for dredging.
Maple-Dijon Upgrade
Add a drizzle of maple syrup to the mustard sauce for a sweet-savory balance.
Bacon Lover’s Version
Sprinkle crispy bacon bits over the sauce before serving for an indulgent touch.
Buffalo Pretzel Chicken
Mix Buffalo sauce into the cheese sauce for a tangy, spicy twist.
Slider Style
Use chicken tenders and serve on mini buns with sauce for easy party sliders.
FAQs
Can I fry the chicken instead of baking it?
Yes — shallow fry in oil over medium heat for 3–4 minutes per side until golden and cooked through.
What kind of pretzels work best?
Regular salted pretzels or honey mustard-flavored ones add great crunch and flavor.
Can I make the sauce ahead?
Yes, prepare it up to 2 days in advance and reheat gently before serving.
Can I use chicken thighs?
Absolutely — they stay juicy and flavorful, just adjust the cooking time as needed.
Can I skip the mustard?
You can, but it’s key to the flavor — try reducing the amount instead of omitting it.
Can I make this dairy-free?
Use non-dairy milk and vegan cheddar for a dairy-free version.
How do I keep the coating crispy?
Bake the chicken on a wire rack over the sheet pan so air circulates underneath.
Can I make the sauce thicker?
Add a little extra cheese or reduce the milk for a thicker consistency.
What can I serve it with?
Mashed potatoes, green beans, roasted vegetables, or even mac and cheese.
Can I make it kid-friendly?
Yes, use less mustard and mild cheddar for a gentler flavor kids will love.
Conclusion
Pretzel Chicken with Mustard-Cheddar Sauce is a bold, comforting dish that transforms everyday ingredients into something extraordinary. The crispy, salty pretzel coating pairs perfectly with the smooth, tangy cheese sauce, making each bite a delicious mix of texture and flavor. Whether you’re cooking for family or entertaining guests, this recipe feels like a special occasion meal without the hassle. Serve it hot, drizzle generously, and enjoy a dish that’s equal parts cozy comfort and crave-worthy indulgence.
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