Crunchy Meets Creamy: Pretzel Chicken with Mustard-Cheddar Sauce

Let’s be honest—weeknight dinners can sometimes feel like a revolving door of spaghetti and takeout containers. But what if I told you there was a way to make baked chicken taste like a crispy, flavor-packed masterpiece without frying or fussing? Enter: Pretzel Chicken. This isn’t just any crispy chicken recipe—it’s a golden, crunchy love letter to snack-time nostalgia, complete with a luscious mustard-cheddar sauce that will have your family licking their plates.

Whether you’re feeding picky eaters, trying to impress at a potluck, or just want a no-fuss dinner that feels a little fancy, this one checks all the boxes. And did I mention it’s baked, not fried? So, you can feel just a tad smug when someone asks for seconds (because they will).

Why You’ll Love This Pretzel Chicken

Aside from being the culinary equivalent of a warm hug, pretzel chicken brings serious crunch thanks to the crushed pretzel coating. The baked chicken turns out golden and crispy without a drop of oil. Then there’s that dreamy mustard-cheddar sauce—tangy, cheesy, and just the right amount of rich. It’s the kind of meal that makes weeknight cooking feel like a celebration.

Ingredients

• 4 boneless, skinless chicken breasts (about 680 g)
• 2 cups (200 g) coarsely crushed pretzels
• 1 cup (120 g) all-purpose flour
• 2 large eggs
• 1 tablespoon (15 g) Dijon mustard
• 1 teaspoon (3.5 g) garlic powder
• 1 teaspoon (3.5 g) onion powder
• Salt and pepper to taste
• ½ cup (50 g) shredded cheddar cheese
• ½ cup (120 ml) milk
• 1 cup (240 ml) mustard-cheddar sauce

How to Make Pretzel Chicken

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper—trust me, clean-up is so much easier this way.
2. Season each chicken breast with salt, pepper, garlic powder, and onion powder.
3. Set up your breading station:
   • Bowl 1: flour
   • Bowl 2: beaten eggs mixed with Dijon mustard
   • Bowl 3: crushed pretzels
4. Coat the chicken: Dredge each piece in flour, dip into the egg mixture, then press into the crushed pretzels until well-coated.
5. Bake on the prepared baking sheet for 25–30 minutes, or until golden and the internal temp hits 165°F (75°C).

Making the Mustard-Cheddar Sauce

While your chicken bakes, make the sauce magic happen:

1. In a saucepan over medium heat, warm the milk, Dijon mustard, and Worcestershire sauce.
2. Slowly stir in the shredded cheddar cheese until melted and smooth.
3. Season with salt and pepper to taste.
4. Remove from heat and keep warm until serving.

Cooking Tips

• Don’t crush your pretzels too fine! You want texture, not pretzel dust. Think chunky breadcrumbs.
• If your sauce looks a little thick, just add a splash more milk to loosen it up.
• For even baking, make sure your chicken breasts are similar in size—or give them a gentle pound with a rolling pin.
• Want a little heat? Add a pinch of cayenne pepper to your sauce.

A Little Backstory

This pretzel chicken recipe started as a happy accident. I was out of breadcrumbs and staring at an open bag of pretzels. One thing led to another, and boom—this crispy chicken recipe was born. The mustard-cheddar sauce came shortly after during a fridge-cleanout frenzy. It’s now one of my husband’s most-requested dinners and my go-to when I need something that feels special but doesn’t eat up the whole evening.

What to Serve with Pretzel Chicken

• Roasted veggies like Brussels sprouts, carrots, or asparagus pair beautifully.
• A light green salad with a vinaigrette cuts through the richness.
• Mashed potatoes or garlic rice? You’re speaking my love language.
• Bonus: leftover mustard-cheddar sauce is heavenly as a dip for pretzels, veggies, or even fries.

How To Store Leftovers

If you somehow have leftovers (miracles do happen), store the chicken and sauce separately.

• Chicken can be refrigerated in an airtight container for up to 3 days. Reheat in the oven to keep it crispy.
• The mustard-cheddar sauce stores well in the fridge for up to 4 days. Gently reheat on the stove with a splash of milk.
• Avoid microwaving the whole dish unless you like soggy chicken—and we both know you don’t.

FAQs About Pretzel Chicken

Can I substitute another cheese for cheddar?

Absolutely! Gouda, Monterey Jack, or even pepper jack are delicious alternatives in the mustard-cheddar sauce.

Is this pretzel chicken gluten-free?

Not as written, but you can swap in gluten-free pretzels and flour.

Can I make this ahead of time?

You can prep and bread the chicken a few hours in advance, then refrigerate. Bake just before serving for best texture.

Can I air-fry it instead?

Sure! 375°F for about 15–18 minutes should do the trick—just check for doneness.

Wrap-Up

Pretzel chicken brings together everything we love: crunch, flavor, and a sauce so good you’ll want to eat it with a spoon. Whether you’re making it for the family or just treating yourself on a Tuesday, this baked chicken dish is a keeper. And remember, cooking is more than just getting dinner on the table—it’s about those little moments of joy (like finding cheese sauce in your hair and not caring because dinner was that good).

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Pretzel Chicken

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• Author: Olivia Hartwellen
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Pretzel Chicken with Mustard-Cheddar Sauce is a baked, golden-crusted chicken recipe coated in crushed pretzels for a crunchy bite, paired with a creamy, tangy mustard-cheddar sauce. It’s an easy, no-fry dinner perfect for busy weeknights, potlucks, or when you need comfort food with a twist.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 4 boneless, skinless chicken breasts (about 680 g)

• 2 cups (200 g) coarsely crushed pretzels

• 1 cup (120 g) all-purpose flour

• 2 large eggs

• 1 tablespoon (15 g) Dijon mustard

• 1 teaspoon (3.5 g) garlic powder

• 1 teaspoon (3.5 g) onion powder

• Salt and pepper to taste

For the Sauce:

• ½ cup (50 g) shredded cheddar cheese

• ½ cup (120 ml) milk

• 1 tablespoon (15 g) Dijon mustard

• 1 teaspoon Worcestershire sauce (optional)

• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Season the chicken with salt, pepper, garlic powder, and onion powder.

3. Set up three bowls:

   • Bowl 1: flour

   • Bowl 2: beaten eggs + Dijon mustard

   • Bowl 3: crushed pretzels

4. Bread the chicken: dredge in flour, dip in egg mixture, then coat with crushed pretzels.

5. Bake for 25–30 minutes, or until golden and internal temperature reaches 165°F (75°C).

Make the Sauce:

1. In a saucepan, heat milk, Dijon mustard, and Worcestershire sauce over medium heat.

2. Stir in cheddar cheese until melted and smooth.

3. Season with salt and pepper. Keep warm until serving.

Notes

Don’t crush the pretzels too finely; keep them chunky for maximum crunch.

Add cayenne pepper for a spicy kick.

Sauce too thick? Add more milk to adjust consistency.

Use pretzels and flour alternatives for a gluten-free version.

Reheat chicken in the oven for crispiness; store sauce separately and reheat gently with milk.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Plats
• Method: Baked
• Cuisine: American