Introduction

Pretzel Chicken with Mustard-Cheddar Sauce is a deliciously crunchy and flavorful dish that’s perfect for family dinners or entertaining guests. The pretzel coating adds a satisfying crispness, while the tangy mustard-cheddar sauce brings a creamy, savory finish.

The image shows two pieces of crispy fried chicken stacked on top of each other. Both pieces have a golden-brown, crunchy texture and are generously covered with a thick, creamy light brown sauce with black pepper flecks. Small green herb bits are sprinkled on the sauce and around the dish, adding a fresh contrast. The food is placed on a white marbled surface, with a close-up view capturing the rich details of the crispy coating and glossy sauce. 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)

Mustard-Cheddar Sauce Ingredients

½ cup shredded cheddar cheese
½ cup milk
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C). 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 a breading station with three bowls: flour in one, beaten eggs mixed with 1 tablespoon Dijon mustard in another, and crushed pretzels in the third.
Step 4: Dip each chicken breast first into the flour, covering completely, then into the egg mixture, allowing excess to drip off, and finally coat with crushed pretzels, pressing gently to adhere.
Step 5: Place the coated chicken on the prepared baking sheet and bake for 25–30 minutes or until the internal temperature reaches 165°F (75°C) and the crust is golden brown.
Step 6: While the chicken bakes, prepare the mustard-cheddar sauce: in a small saucepan over medium heat, combine the milk, 2 tablespoons Dijon mustard, and Worcestershire sauce, stirring until heated through.
Step 7: Gradually add the shredded cheddar cheese, stirring until melted and smooth. Season with salt and pepper. Remove from heat.
Step 8: Once the chicken is cooked, remove from oven and let rest for a few minutes before serving with the mustard-cheddar sauce drizzled on top.

Tips & Variations

Use gluten-free pretzels and flour for a gluten-free version of this dish.
For extra flavor, add paprika or cayenne pepper to the breadcrumb mixture.
Try mixing in some chopped fresh herbs like thyme or rosemary into the coating for added aroma.
Serve with roasted vegetables or a fresh green salad to balance the richness.

Storage

Store leftover pretzel chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in an oven preheated to 350°F (175°C) to maintain crispiness, and warm the sauce gently on the stove or in the microwave before serving.

How to Serve

The image shows two crispy fried chicken pieces stacked on top of each other, covered in a thick, creamy yellow sauce with small black pepper bits. The sauce smoothly drips down the sides of the chicken, pooling slightly at the base. Small green herb leaves are sprinkled generously over the sauce and around the chicken, adding a fresh contrast to the golden brown, crunchy texture of the chicken. The dish sits on a white plate, 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 use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well too and offer a juicier texture. Just adjust the baking time slightly to ensure they are cooked through.

Can I prepare the mustard-cheddar sauce ahead of time?

Absolutely. The sauce can be made a day in advance and reheated gently before serving. Stir well to restore its creamy texture.