Pretzel Chicken with Mustard-Cheddar Sauce Recipe

Introduction

Pretzel Chicken with Mustard-Cheddar Sauce is a delightful twist on classic breaded chicken, featuring a crunchy pretzel coating and a rich, tangy cheese sauce. It’s perfect for a comforting dinner that feels both special and approachable.

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

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2: Season the chicken breasts with salt, pepper, garlic powder, and onion powder evenly on all sides.
3. Step 3: Set up a breading station with three bowls: flour in one, beaten eggs mixed with Dijon mustard in the second, and crushed pretzels in the third.
4. Step 4: Coat each chicken breast first in flour, then dip it into the egg mixture, and finally press into the crushed pretzels to cover thoroughly.
5. Step 5: Place the coated chicken breasts on the prepared baking sheet and bake for 25–30 minutes, until the internal temperature reaches 165°F (75°C) and the crust is golden brown.
6. Step 6: While the chicken bakes, combine milk, Dijon mustard, and Worcestershire sauce in a small saucepan over medium heat. Stir until warmed through.
7. Step 7: Gradually stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste, then remove from heat.
8. Step 8: Once cooked, let the chicken rest a few minutes before serving with the mustard-cheddar sauce.

Tips & Variations

• Use gluten-free pretzels and flour for a gluten-free option.
• For extra flavor, add smoked paprika or cayenne pepper to the pretzel mixture.
• Serve with a side of steamed vegetables or a fresh green salad for a complete meal.

Storage

Store 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, or microwave briefly with the sauce served separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy, but adjust the baking time slightly as thighs may take a bit longer to cook.

Is the mustard-cheddar sauce necessary?

The sauce adds a tangy, creamy contrast to the crunchy chicken, but you can serve the pretzel chicken with other dips like honey mustard or ranch if preferred.

Pretzel Chicken with Mustard-Cheddar Sauce Recipe

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★★★★★

4.6 from 97 reviews

Pretzel Chicken with Mustard-Cheddar Sauce features crispy, pretzel-crusted chicken breasts baked to golden perfection and served with a creamy, tangy mustard-cheddar sauce. This flavorful recipe combines crunchy textures and rich cheese sauce for a comforting yet elegant meal perfect for family dinners or special occasions.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

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Chicken and Coating

• 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

Mustard-Cheddar Sauce

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

Instructions

1. Preheat Oven: Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare Chicken: Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder to enhance flavor.
3. Set Up Breading Station: Arrange three bowls: one with flour, one with beaten eggs mixed with Dijon mustard, and one with coarsely crushed pretzels ready for breading.
4. Bread Chicken: Dip each chicken breast first in the flour to coat thoroughly, then into the egg and mustard mixture allowing excess to drip off, and finally press into the crushed pretzels ensuring an even crust forms.
5. Bake Chicken: Place the coated chicken breasts on the prepared baking sheet and bake in the preheated oven for 25-30 minutes until the internal temperature reaches 165°F (75°C) and the crust is golden brown and crisp.
6. Prepare Mustard-Cheddar Sauce: While the chicken bakes, warm milk, Dijon mustard, and Worcestershire sauce in a small saucepan over medium heat, stirring until combined and heated through.
7. Add Cheese: Gradually add shredded cheddar cheese to the warm milk mixture, stirring continuously until the cheese melts into a smooth, creamy sauce. Season with salt and pepper to taste, then remove from heat.
8. Serve: Once baked, remove chicken from the oven and allow it to rest briefly before serving with the creamy mustard-cheddar sauce drizzled on top or on the side.

Notes

• Allowing the chicken to rest after baking helps retain juices for a moist result.
• Use sturdy pretzel sticks crushed coarsely for better coating texture.
• Ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
• The mustard-cheddar sauce can be made ahead and gently reheated.
• For extra crispiness, broil the chicken for the last 2-3 minutes of baking while watching closely.

Keywords: pretzel chicken, mustard cheddar sauce, baked chicken, crunchy chicken recipe, easy chicken dinner, cheesy mustard sauce