Dinner

Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe

ByLily Monroe October 26, 2025October 26, 2025

Introduction

Pretzel Chicken with Mustard-Cheddar Sauce is a delightful twist on classic breaded chicken, featuring a crunchy pretzel crust and a rich, creamy sauce. This recipe is perfect for a comforting weeknight dinner or a special occasion. The tangy mustard-cheddar sauce elevates the flavors for a truly satisfying meal.

The image shows two pieces of crispy fried chicken stacked on top of each other on a white plate, covered with creamy yellow mustard sauce that drips down the sides and pools slightly at the base. The chicken has a golden brown, crunchy texture, and the sauce is sprinkled with small green herb leaves, adding a fresh touch. The background is a white marbled texture, giving a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
2 cups coarsely crushed pretzels
1 cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
½ cup shredded cheddar cheese
½ cup milk
1 cup mustard-cheddar sauce (recipe below)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
Step 3: Set up your breading station with three bowls: one with flour, one with beaten eggs mixed with Dijon mustard, and one with crushed pretzels.
Step 4: Dip each chicken breast first into the flour, then into the egg mixture allowing excess to drip off, and finally coat it with the crushed pretzels, pressing gently to adhere.
Step 5: Place the coated chicken on the prepared baking sheet and bake for 25-30 minutes until the crust is golden brown and the internal temperature reaches 165°F (75°C).
Step 6: While the chicken bakes, prepare the mustard-cheddar sauce by heating the milk, Dijon mustard, and Worcestershire sauce in a small saucepan over medium heat.
Step 7: Gradually add the shredded cheddar cheese to the saucepan, stirring until melted and smooth. Season with salt and pepper to taste, then remove from heat.
Step 8: Let the chicken rest a few minutes after baking, then serve topped with the warm mustard-cheddar sauce.

Tips & Variations

For extra flavor, add a pinch of smoked paprika to the pretzel coating.
Use gluten-free pretzels and flour to make this recipe gluten-free.
Serve with a side of roasted vegetables or a fresh green salad to balance the richness.
Try swapping cheddar for pepper jack cheese in the sauce for a spicy kick.

Storage

Store any leftover pretzel chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) to maintain crispiness. The mustard-cheddar sauce can be refrigerated separately and warmed on the stovetop or microwave before serving.

How to Serve

The image shows a white plate on a white marbled surface with a large piece of grilled chicken breast on the right side, topped with melted white cheese and small bits of green herbs. The chicken has golden brown grill marks and a slightly crispy texture, with small green garnishes sprinkled over the top. On the left side of the plate, there is a fresh green salad made of leafy greens, cherry tomatoes in red and yellow, and small pieces of cheese. A silver fork is placed above the plate on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well. Adjust the baking time slightly as thighs may take a bit longer to cook through.

How do I keep the pretzel crust crispy after baking?

Allow the chicken to rest on a wire rack instead of a flat surface to prevent steam from making the crust soggy. Reheat in the oven rather than the microwave for best results.