Pretzel Chicken with Mustard-Cheddar Sauce: A Crispy, Comforting Twist

If you’ve been craving comfort food that feels indulgent but still comes together on a busy weeknight, this pretzel chicken is about to become your new favorite. Imagine juicy baked chicken with a perfectly crispy crust (thanks to crunchy pretzels!) and a drizzle of rich, tangy mustard-cheddar sauce. It’s the kind of dish that makes you feel like you’ve pulled off a restaurant-level meal—without dirtying every pot and pan in your kitchen.

This recipe is perfect for when you need something that pleases the whole family. Kids love the crunchy coating (it’s like chicken nuggets, but grown-up), and adults can’t resist that warm, cheesy sauce. Plus, since it’s a baked chicken recipe, you skip the mess of frying and keep things a little lighter. Whether you’re planning a weeknight dinner, a casual get-together, or just want to shake up your usual chicken routine, pretzel chicken delivers big flavor with minimal fuss.

So grab that bag of pretzels from the pantry (yes, the one you swore was for snacks) and let’s turn it into tonight’s showstopping dinner.

Why You’ll Love This Pretzel Chicken

• Crispy coating without frying

• Gooey mustard-cheddar sauce that feels downright luxurious

• Family-friendly yet elegant enough for guests

• Ready in under 45 minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)

• 2 cups coarsely crushed pretzels (200 g)

• 1 cup all-purpose flour (120 g)

• 2 large eggs (about 100 g)

• 1 tablespoon Dijon mustard (15 ml)

• 1 teaspoon garlic powder (3 g)

• 1 teaspoon onion powder (3 g)

• Salt and pepper to taste

• ½ cup shredded cheddar cheese (60 g)

• ½ cup milk (120 ml)

• 1 cup mustard-cheddar sauce (240 ml)

Steps

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

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

3. Set up breading station: flour in one bowl, eggs whisked with Dijon mustard in another, and crushed pretzels in a third.

4. Bread chicken: coat each breast in flour, dip into egg-mustard mixture, then press into pretzels.

5. Bake on prepared sheet for 25–30 minutes, until golden and internal temp reaches 165°F (75°C).

6. Make the sauce: in a saucepan, heat milk, Dijon mustard, and a splash of Worcestershire over medium. Stir. Gradually whisk in cheddar until smooth. Season with salt and pepper.

7. Serve: rest chicken for 3–5 minutes, then drizzle with warm mustard-cheddar sauce.

Cooking Tips for Pretzel Chicken

Here’s the secret to keeping this pretzel chicken crunchy: don’t skip the parchment paper. It not only prevents sticking but also keeps the coating crisp instead of soggy. And when it comes to pretzels, don’t be shy—go for the extra chunky crush. You want those craggly little edges to cling to your chicken like edible armor.

For the mustard-cheddar sauce, grate your cheddar fresh if you can. Bagged cheese is convenient, but sometimes it melts into little clumps instead ofbeing  silky smoothness. And if your sauce does look a little lumpy? Don’t panic. A whisk, a little patience, and maybe one more splash of milk usually fix everything.

Pro tip: if your family isn’t big on mustard, cut the Dijon amount in half and let the cheese do the heavy lifting.

A Personal Kitchen Story

The first time I made pretzel chicken was on a chilly Friday night when my kids had friends over. I was trying to think of something fun that felt like a treat but wouldn’t leave me chained to the stove while everyone else was laughing in the living room. I eyed a half-eaten bag of pretzels in the pantry and thought, “Why not?”

The result? Silence at the dinner table—followed by, “Can we have this every Friday?” That’s the golden stamp of approval in my house. Since then, this has become our go-to comfort dish. And honestly, I love how it brings a little joy to the end of a hectic week.

What to Serve with Pretzel Chicken

This dish is hearty, so lighter sides make the perfect pairing. A crisp green salad with a tangy vinaigrette balances the richness of the mustard-cheddar sauce. Roasted veggies like broccoli, carrots, or Brussels sprouts also play beautifully alongside that crispy chicken.

If you’re leaning into comfort food mode, creamy mashed potatoes or baked sweet potato fries are dreamy options. And don’t underestimate the power of a simple pickle spear on the side—it adds a pop of brightness that cuts through the cheesy goodness.

For drinks, a cold glass of sparkling water with lemon keeps things refreshing, but if it’s Friday night, a crisp lager or chilled white wine will make you feel like you’ve officially clocked out for the week.

How to Store Leftovers

Leftovers? Rare in my house, but if you manage to stash some away, here’s how to keep them tasty. Store cooked chicken in an airtight container in the fridge for up to 3 days. Keep the mustard-cheddar sauce separate so the coating doesn’t get soggy.

When reheating, skip the microwave if you want that crunch back. Instead, pop the chicken in a 350°F oven for about 10 minutes until warmed through. The sauce can be gently reheated on the stove with a splash of milk to loosen it up.

Freezing works too—wrap chicken tightly in foil and freeze for up to a month. Just note: the pretzel crust may lose a little of its initial crunch, but it’ll still taste fantastic.

FAQs About Pretzel Chicken

Can I substitute pretzels with something else?

Yes! Crushed cornflakes, panko, or even Ritz crackers make great swaps if you’re out of pretzels.

Can I make this as a baked chicken recipe without sauce?

Absolutely. The chicken holds its own, but the cheesy sauce takes it over the top.

What type of cheddar works best for the mustard-cheddar sauce?

Sharp cheddar melts well and gives that bold flavor, but mild cheddar works if you want a kid-friendly version.

Can I make pretzel chicken ahead of time?

You can bread the chicken earlier in the day and refrigerate it until baking. Just don’t add the sauce until right before serving.

Bringing It All Together

This pretzel chicken is proof that simple pantry staples can create something downright magical. With its crunchy coating and rich mustard-cheddar sauce, it’s a dish that makes weeknights feel special without requiring hours in the kitchen. Whether you’re feeding picky eaters, impressing guests, or just treating yourself after a long day, this baked chicken recipe delivers on all fronts.

So next time you spot that bag of pretzels in your pantry, think beyond snacking—think dinner. Tie on your apron, whip up some cheesy sauce, and get ready for a meal that’ll have everyone asking for seconds.

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Pretzel Chicken

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• Author: Olivia Hartwellen
• Total Time: 40–45 minutes
• Yield: 4 servings 1x

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Description

Pretzel Chicken with Mustard-Cheddar Sauce is a cozy comfort food twist featuring juicy oven-baked chicken with a crunchy pretzel crust and a silky, tangy cheddar-mustard sauce. It’s family-friendly, elegant enough for guests, and ready in under 45 minutes—perfect for weeknight dinners or casual entertaining.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (≈1.5 lbs / 680 g)

• 2 cups (200 g) coarsely crushed pretzels

• 1 cup (120 g) all-purpose flour

• 2 large eggs (≈100 g)

• 1 tbsp (15 ml) Dijon mustard

• 1 tsp (3 g) garlic powder

• 1 tsp (3 g) onion powder

• Salt and pepper, to taste

• ½ cup (60 g) shredded cheddar cheese

• ½ cup (120 ml) milk

• 1 cup (240 ml) mustard-cheddar sauce (milk, Dijon, Worcestershire, cheddar)

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Instructions

• Preheat oven to 400 °F (200 °C). Line baking sheet with parchment paper.

• Season chicken with salt, pepper, garlic powder, and onion powder. Pat dry.

• Prepare breading: place flour in one bowl; whisk eggs with Dijon in another; crushed pretzels in a third.

• Dredge chicken in flour, dip into egg-mustard mix, then press into crushed pretzels.

• Place on baking sheet and bake 25–30 minutes, until golden and internal temperature reaches 165 °F (74 °C).

• Meanwhile, make sauce: in a saucepan, heat milk, Dijon mustard, and a splash of Worcestershire over medium heat. Gradually whisk in cheddar until smooth. Season to taste.

• Let chicken rest 3–5 minutes, then drizzle with warm mustard-cheddar sauce.

Notes

ly grated cheddar melts smoother than pre-shredded.

Use parchment paper to keep coating crisp.

For less mustard flavor, cut Dijon in half.

Cornflakes, Ritz crackers, or panko can replace pretzels.

Keep sauce separate when storing leftovers to prevent sogginess.

• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Category: Main Course
• Method: Baked
• Cuisine: American Comfort Food