Pretzel Chicken with Mustard-Cheddar Sauce

I love how this dish combines a crunchy, flavorful crust with a creamy, tangy sauce. It’s one of my go-to recipes when I want something special but still straightforward.

Why You’ll Love This Recipe

I enjoy this recipe because the pretzel crust gives the chicken an irresistible crunch, and the mustard-cheddar sauce adds a rich, tangy creaminess that balances the saltiness of the crust. I find it’s a showy dish but not fussy, and it always impresses guests without too much effort. Plus, it reheats nicely (if you have leftovers).

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)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. Prep the chicken
   • If your chicken breasts are thick, butterfly or slice them so you have 4 thinner pieces.
   • Optionally, place them between plastic wrap and gently pound so they’re of even thickness.
2. Prepare the coating stations
   • In one shallow bowl, combine the flour, garlic powder, onion powder, salt, and pepper.
   • In another bowl, whisk together the eggs and the 1 tablespoon Dijon mustard.
   • In a third bowl, place the coarsely crushed pretzels.
3. Coat the chicken
   • For each piece of chicken: dredge in the seasoned flour (shake off excess), then dip in the egg-mustard mixture, then press firmly into the pretzel crumbs so they adhere well.
4. Cook the chicken
   • Heat a good amount of oil (enough so there’s about ¼ inch in a skillet) over medium-high heat.
   • Add the pretzel-coated chicken pieces (in batches if needed so you don’t crowd them).
   • Cook about 3–4 minutes per side, until golden and the chicken is nearly cooked through.
   • Transfer to a baking sheet (if needed) and finish in a 400 °F (200 °C) oven for 10–15 more minutes, or until internal temperature reaches 165 °F (74 °C).
5. Make the mustard-cheddar sauce
   • In a saucepan over medium heat, melt a bit of butter (about 1–2 tablespoons).
   • Whisk in an equal amount of flour and cook 1 minute, stirring.
   • Gradually whisk in the ½ cup milk, stirring constantly until slightly thickened.
   • Remove from heat, then stir in the ½ cup shredded cheddar cheese until smooth.
   • Finally, add in Dijon mustard (or mustard from your “mustard-cheddar sauce” amount) and season with salt and pepper.
6. Serve
   • Place the cooked chicken on plates and drizzle generously with the mustard-cheddar sauce.
   • Optionally garnish with chopped parsley, onion, or pickles for contrast.

Servings and Timing

This recipe yields 4 servings.
My typical timing is:

• Prep (crushing pretzels, coating chicken, sauce prep): ~ 15 minutes
• Skillet + baking: ~ 15–20 minutes
  So total, I expect about 30–35 minutes from start to finish.

Variations

• I sometimes swap pepper jack or Swiss cheese instead of cheddar—it gives a different flavor twist.
• For the crust, I’ve used panko or crushed tortilla chips in place of pretzels when I’m low on pretzels.
• To lighten it up, you can bake instead of skillet-frying: spray lightly with oil and bake at 400 °F until crispy.
• Use spicy mustard or add a dash of cayenne to the sauce for more kick.

Storage/Reheating

I store the chicken and sauce separately in airtight containers in the fridge (they last about 3 days).
To reheat and retain crispiness, I put the chicken in a 350 °F oven or air fryer for ~8–10 minutes. I warm the sauce gently on the stovetop or in a microwave (low power), stirring occasionally so it doesn’t separate.

FAQs

1. How thick should the chicken pieces be?

I try to get them to about ¼ to ½ inch thickness so they cook evenly without burning the crust.

2. Can I skip frying and only bake?

Yes — it might not get quite as crispy, but if you spray with oil and bake on a wire rack, you’ll get a decent crust.

3. Can I make the sauce ahead of time?

Yes, I often make it ahead, refrigerate, and reheat gently when ready to serve. Just whisk while reheating so it stays smooth.

4. How do I make sure the pretzel crust sticks well?

The order (flour → egg mustard mix → pretzels) and pressing the pretzels into the chicken firmly are key for good adhesion.

5. What side dishes go well with this chicken?

I often serve it with roasted vegetables, mashed potatoes, green beans, or a crisp salad to balance the richness.

6. Can I use a different type of mustard?

Yes — Dijon, spicy brown, or whole grain mustard all work; the flavor changes slightly, so adjust to your taste.

7. What if my sauce becomes grainy?

That can happen if cooked over too high heat. I remove from heat as soon as the cheese is melted and keep stirring gently.

8. Can I freeze the cooked chicken?

Yes, you can freeze it, but the crust may lose some crispness. Thaw in the fridge overnight and reheat in the oven or air fryer.

9. What internal temperature should the chicken reach?

I aim for 165 °F (74 °C) in the thickest part, which ensures it’s safe and juicy.

10. Can I use shredded cheese blends instead of straight cheddar?

Absolutely — blends like cheddar + Monterey Jack or mild cheddar can work nicely and give a slightly different flavor.

Conclusion

I always enjoy making this Pretzel Chicken with Mustard-Cheddar Sauce when I want something crispy, flavorful, and a little different from the usual. The crunch of the pretzel crust plus the creamy, tangy sauce make it a hit at my table. I hope when you try it, it becomes a favorite for your dinners too.

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