Pretzel Chicken with Mustard-Cheddar Sauce Recipe

If you love the idea of juicy, tender chicken wrapped in a gloriously crunchy crust with a tangy, creamy sauce drizzled over the top, this Pretzel Chicken with Mustard-Cheddar Sauce is going to be your new obsession. It’s a dish that transforms simple ingredients into a plate full of pure comfort—crispy pretzels, savory spices, and sharp cheddar all come together in a way that feels both fun and a little bit fancy. The hearty crunch of the coating against the rich and zippy mustard-cheddar sauce makes every bite absolutely irresistible, and it’s easy enough to make on a busy weeknight while still being special enough to serve for a dinner with friends.

Ingredients You’ll Need

The magic of Pretzel Chicken with Mustard-Cheddar Sauce lies in how each ingredient pulls its weight—whether that’s adding crunch, depth, a pop of color, or the signature sharpness in the sauce. Gather these up, and you’re halfway to a truly memorable meal.

• Chicken breasts: Boneless, skinless chicken breasts offer a blank canvas for flavor and bake up juicy inside the crispy crust.
• Pretzels: Crushing them coarsely gives that hearty crunch and unique nutty flavor that’s the hallmark of this dish.
• All-purpose flour: A light coating ensures the egg sticks beautifully, creating the perfect base for the pretzel crust.
• Eggs: Whisked eggs hold the crust in place and give you that lovely golden color when baked.
• Dijon mustard: This sharp, tangy staple flavors both the chicken and the creamy cheese sauce, tying everything together.
• Garlic powder: Rounds out the savory flavors and perks up the chicken without overpowering the dish.
• Onion powder: Adds a gentle, sweet warmth that complements both the pretzel coating and the sauce.
• Salt and pepper: Essential for bringing out all the other flavors—don’t be shy with the seasoning!
• Shredded cheddar cheese: The star of your sauce, it melts into a lush, creamy blanket with a tangy edge.
• Milk: Thins out the sauce and helps everything meld into silky perfection.
• Mustard-cheddar sauce (recipe below): The pièce de résistance—creamy, tangy, and absolutely moreish on every crispy bite.

How to Make Pretzel Chicken with Mustard-Cheddar Sauce

Step 1: Preheat Oven and Prepare Your Pan

Start by firing up your oven to a toasty 400°F (200°C), and get your baking sheet ready by lining it with parchment. This little bit of prep means your Pretzel Chicken with Mustard-Cheddar Sauce won’t stick and the crust turns gorgeously golden (with much less cleanup at the end).

Step 2: Season Your Chicken

Lay out your chicken breasts and sprinkle both sides with salt, black pepper, garlic powder, and onion powder. This is your foundation of flavor—be generous, as seasoning the chicken itself ensures every bite of your Pretzel Chicken with Mustard-Cheddar Sauce is bursting with goodness.

Step 3: Set Up Your Breading Station

Grab three bowls for your assembly line. First, put flour in one; this will help the egg mixture stick. In the second, whisk together the eggs and Dijon mustard until smooth. In the third, pour your coarsely crushed pretzels. Having this ready makes coating each piece of chicken quick, easy, and mess-free.

Step 4: Bread the Chicken

Here’s the fun (and a little bit messy) part! Dredge each chicken breast in flour, tapping off the excess, then dip into the egg and Dijon mixture, letting the extra drip away. Finally, press each piece into the pretzels, turning to coat and pressing gently, so you get a seriously generous, crunchy crust.

Step 5: Bake the Chicken

Arrange your pretzel-crusted chicken on the lined baking sheet and slide it into the oven. Bake for 25–30 minutes, or until the internal temperature reaches 165°F (75°C) and the pretzel coating is deeply golden and crisp. This is when the kitchen will start to smell amazing!

Step 6: Prepare the Mustard-Cheddar Sauce

While the chicken is baking, it’s time for the sauce that takes the whole thing over the top. In a small saucepan over medium heat, combine the milk, Dijon mustard, and a dash of Worcestershire sauce (if you like). Stir until it’s heated through—it should start to steam but not boil.

Step 7: Melt in the Cheese

Slowly add the shredded cheddar to the warm milk, stirring constantly as it melts. You want a smooth, glossy sauce, so keep stirring and let the cheese melt completely. Taste and season with salt and pepper if needed. Remove from the heat and keep it warm.

Step 8: Serve

Once your chicken is done, let it rest for a couple of minutes to keep those juices locked in. Plate it up and generously drizzle each piece with the velvet-smooth mustard-cheddar sauce. Welcome to comfort food heaven!

How to Serve Pretzel Chicken with Mustard-Cheddar Sauce

Garnishes

Give your Pretzel Chicken with Mustard-Cheddar Sauce a fresh, pretty finish by scattering sliced green onions, fresh parsley, or a sprinkle of extra shredded cheddar over the top. Even a little cracked black pepper makes the colors pop and adds a finishing touch that’s just irresistible.

Side Dishes

This dish goes perfectly with simple sides that let the flavors shine—think roasted potatoes, buttery green beans, or a crunchy coleslaw. A side salad with a bright vinaigrette can also cut through the richness, making each bite feel new and exciting.

Creative Ways to Present

Try slicing your Pretzel Chicken with Mustard-Cheddar Sauce and serving it over a bed of warm rice or creamy mashed potatoes for a bistro-style plate. Or cut it into strips for crunchy, cheesy chicken fingers everyone will want to dip in extra sauce. It also makes a standout sandwich—just tuck a piece into a toasted pretzel bun with lettuce and tomato!

Make Ahead and Storage

Storing Leftovers

Store any leftover Pretzel Chicken with Mustard-Cheddar Sauce in airtight containers in the fridge—keep the chicken and sauce separate to retain that irresistible crunch. The chicken will stay tasty for up to 3 days, and the sauce keeps for about the same.

Freezing

To freeze, let the cooked pretzel chicken cool completely. Wrap each piece individually and place in a freezer-safe bag or container. The chicken keeps well for up to 2 months. Store the sauce in a separate airtight container, but keep in mind the cheese sauce may split a little when thawed (nothing a good stir can’t fix).

Reheating

For best results, reheat the chicken in the oven at 350°F until hot and crispy again—about 15 minutes. Warm the mustard-cheddar sauce gently on the stovetop with a splash of milk, stirring to bring back its creaminess. Avoid the microwave if you can; the oven keeps the coating crunchy!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and work beautifully in this recipe. Just adjust the baking time as needed, since thighs may require a few extra minutes to cook through.

What if I only have regular yellow mustard?

You can swap Dijon for yellow mustard in both the chicken and the sauce. The flavor will be milder and a bit sweeter, but it still makes a tasty Pretzel Chicken with Mustard-Cheddar Sauce.

Can I make the pretzel crust gluten-free?

Of course! Use gluten-free pretzels and swap the all-purpose flour for your favorite gluten-free blend. The texture will still be fantastic, and everyone can enjoy it.

How do I keep the pretzel crust from getting soggy?

Let the chicken rest on a wire rack after baking instead of a plate, so air can circulate all around. Keeping the sauce on the side until serving also helps the crust stay crispier for longer.

Could I air fry the pretzel chicken instead of baking?

Yes, Pretzel Chicken with Mustard-Cheddar Sauce is delicious from the air fryer! Cook at 380°F (193°C) for about 18–22 minutes, turning halfway through until the chicken is crispy and cooked through.

Final Thoughts

This Pretzel Chicken with Mustard-Cheddar Sauce is pure comfort on a plate—crunchy, creamy, and enough flavor to make your whole table go quiet for a minute in appreciation. I can’t wait for you to give it a try and make it your new go-to for both weeknight comfort and special meals!

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